HORT 3120 - Sustainability in the Winegrape Industry

(crosslisted)
(also FDSC 3120, VIEN 3120)

Spring. 2 credits. Letter grades only.

Prerequisite: HORT 2204/FDSC 2204/VIEN 2204.

K. Arnink, J. Vanden Heuvel.

Hands-on introduction to philosophies and practices involved in producing organic grapes and wines, with a particular emphasis on challenges faced in cool climates. The course includes readings and group discussions of organic and sustainable practices in the wine industry, but it focuses on experimentation and practice with organic methods for growing grapes. Students develop a management plan for the organic vineyard at Cornell Orchards. A class field trip to California is required over spring break.

Outcome 1: Critically evaluate literature relevant to sustainability in the wine industry.

Outcome 2: Articulate the philosophy & practices of organic viticulture and winemaking.

Outcome 3: Differentiate between sustainable and organic practices in the wine and grape industries.

Outcome 4: Explain the critical environmental impacts of conventional practices in the grape and wine industry.

Outcome 5: Create an organic vineyard management plan.