HORT 2205 - Growing Grapes and Making Wines Laboratory

(crosslisted) FDSC 2205, VIEN 2205

Fall. 2 credits. Letter grades only.

Prerequisite: FDSC 1105/VIEN 1105 and HORT 2204/FDSC 2204/VIEN 2204. May be taken concurrently with HORT 2204. Permission of instructor required. Enrollment limited to: 20 students. Preference given to: Viticulture and Enology majors and minors.

K. Arnink, J. Vanden Heuvel.

Field trips, vineyard and winery work provide opportunities for application of knowledge gained in Grapes to Wines lecture course. Students will produce a wine, from grape harvest determination to cold stabilization. Some winery activities between laboratory sessions plus a two-day field trip expected.

Outcome 1: Demonstrate wine analytical techniques.

Outcome 2: Identify different grapevine species and cultlvars in the vineyard.

Outcome 3: Assess fruit ripening and make good decisions about harvest time.

Outcome 4: Explain each step in winemaking process, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.

Outcome 5: Produce wines from grape harvest to cold stabilized products.

Outcome 6: Demonstrate wine flavor evaluation and appreciation techniques.