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Contents: |
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| Course |
Title |
Lec/Lab/Credit |
| |
|
|
| VEN 132 |
Wines of the World |
1/2/2 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course introduces the major wine growing regions of the world, including their history, distribution, climate, and wine types. Emphasis will be placed on grape varieties planted, and upon
environmental and cultural factors infuencing grape growth and wine quality and style.
| VEN 133 |
Intro to Winemaking |
3/0/3 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course provides an overview of the history of winemaking, fermentation, winery operations, and the physiology of wine consumption Emphasis is placed on the types of wines produced in the United States with particular attention to wines of the Southeast. Upon completion, students should be familiar with general winemaking procedures.
| VEN 134 |
Grape Harvest |
1/0/1 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course introduces grape harvest practices. Topics include labor contracts; harvest crew organization; standards of fruit maturity; product transportation; and maintenance of fruit quality and grape crush. Upon completion students should be able to demonstrate competency in grape harvest management.
| VEN 135 |
Intro to Viticulture |
3/2/4 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course introduces grape growing. Topics incude botany, fruiting and rootstock cultivars; anatomy and physiology; history and distribution of grapes; vine classification; world growing areas including latitude, climate, and soils; and common diseases and pests. Upon completion, students should be able to demonstrate an overall understanding of the viticulture field.
| VEN 136 |
General Viticulture |
3/0/3 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course surveys winter vineyard management practices. Topics include training, pruning, and trellising, grape diseases and their control, propagation, and vineyard economics. Upon completion, students should be able to demonstrate competency in managing vineyards through the winter months.
| VEN 137 |
Vineyard Mangement |
3/2/4 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course introduces the biology and control of grape diseases and disorders. Topics include fungal, bacterial, and virus diseases, phylloxers, insect and vertebrate control and vineyard floor management. Upon completion, students should be able to demonstrate an understanding of grape diseases and their control.
| VEN 138 |
Vineyard Establishment & Development |
3/0/3 |
| Prerequisites: |
VEN 135 |
|
| Corequisites: |
None |
|
This course covers site selection adn preparation, varietal, clonal, and rootstock selection and planting, appropriate trellis systems, and vine training during the first year of growth. Emphasis will be placed on the development of health vines which will bear high-quality fruit at reasonable cost. Upon completion, students should be able to make independent decisions with regard to the establishment of a new vineyard.
| VEN 139 |
Grape & Wine Science |
4/2/5 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course provides the students with basic elements of science necessary to the understanding of processes in viticulture and enology. Topics include the pertinent aspects of taxonomy, cell biology, chemistry, plant physiology, environmental biology, and soil science. Upon completion, students should be able to demonstrate the science associated with effective grape production and wine making.
| VEN 235 |
Fall Vineyard Practices |
3/0/3 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course covers general fall vineyard management practices. The topics covered covered include site selection, varieties, rootstock, information sources and fall diseases and their control. Upon completion, students should be able to identify diseases particular to fall weather, and demonstrate an overall knowledge of vineyard practices for fall weather.
| VEN 236 |
Winery Practices |
3/2/4 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course is a study of the fundamentals of commercial winery operations. Topics include equipment winery operations. Topics include equipment operation adn maintenance, sanitation, and safety practices. Laboratory data is collected throughout the course and used to analyze the operation.
| VEN 237 |
Wine Grape Production |
3/0/3 |
| Prerequisites: |
AGR 138 |
|
| Corequisites: |
None |
|
This course covers cultural practices in wine grape production after the first year, including training, summer and winter pruning, canopy management, irrigation, mineral nutrition, crop rejutation, and harvesting. Emphasis will be placed upon particular problems associated with grape production in the southeast. Upon completion, students should be able to make decisions essential to the production of high-quality wine grapes.
| VEN 238 |
Grape Pests, Disease & Disorder |
3/0/3 |
| Prerequisites: |
VEN 138 |
|
| Corequisites: |
None |
|
This course provides an introduction to pests and diseases of vineyards. Topics include pest/disease identification adn control methods and sampling techniques, with emphasis on integrated management in pest control. Upon completion, students should be able to identify and manage common vineyard pests and diseases.
| VEN 239 |
Vineyard Mangement II |
3/0/3 |
| Prerequisites: |
VEN 138 |
|
| Corequisites: |
None |
|
This course covers practical aspects of the daily operations of the vineyard. Topics include scheduling and timing of vineyard activities, personnel acquisition and management, and legal and regulatory issues, as well as sources and types of supplies. Upon completion, students should be conversant with most aspects of vineyard management.
| VEN 280 |
Wine Production |
3/0/3 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course introduces winemaking practices. The topics of study include fruit choices and quality, crushing, fermenting, bottling, basic winemaking chemistry, and microbiology. Upon completion, students should be able to demonstrate knowledge of the overall winemaking process.
| VEN 282 |
Wine Fermentation |
3/0/3 |
| Prerequisites: |
VEN 133 |
|
| Corequisites: |
None |
|
This course addresses the nature, development, physiology, and control of yeasts and bacteria involved in the making, aging, and spoilage of wines. Topics include morphology, physiology, and culture of common wine microorganisms, their place in the fermentation process, and control of undesirable microorganisms. Upon completion, students should be able to manage fermentation and prevent or control wine spoilage.
| VEN 283 |
Wine Production & Analysis |
2/6/5 |
| Prerequisites: |
VEN 133 |
|
| Corequisites: |
None |
|
This course applies previously introduced winemaking principles to actual wine production, while providing the student with sensory and chemical analytical tools fundamental to good winemaking. Topics of study include fruit choices and quality assessment, crushing, fermentation monitoring and control, analysis of product and the process decisions dictated by these analyses. Upon completion, students should demonstrate familiarity with wine analysis winemaking practices.
| VEN 284 |
Wine Design & Management |
3/0/3 |
| Prerequisites: |
VEN 133 |
|
| Corequisites: |
None |
|
This course provides approaches to the design of a winery, including sizing, layout, materials, tools, and utilities required. Topics include estimating cost of production and daily operation, and regulartory issues in planning and operation of a winery. Upon completion, students should be equipped to make national decisions related to the efficient and economical operation of a winery.
| VEN 285 |
Winery Operations |
3/2/4 |
| Prerequisites: |
VEN 133 |
|
| Corequisites: |
None |
|
This course provides practical cellar-oriented winery experience. Students will be actively involved in the daily activities of the winemaking process. Upon completion, students should have an enhanced understanding of practical cellar operations.
| VEN 286 |
Wine Marketing |
3/0/3 |
| Prerequisites: |
VEN 132 and
VEN 133 |
|
| Corequisites: |
None |
|
This course introduces students to aspects of marketing that are unique to the wine industry, and provides experience in designing and implementing a wine marketing plan. Emphasis is placed on the nature of the wine market, examples of marketing programs, and practical experience in their design and implementation. Upon completion, students should be able to demonstrate comprehension and familiarity with the tools and techniques of marketing wine.
| VEN 287 |
Vineyard Operations |
3/2/4 |
| Prerequisites: |
None |
|
| Corequisites: |
None |
|
This course covers basic vineyard operations, including field applications and activities necessary for the successful operation of a commercial winegrape vineyard in the southeastern US. Topics include planting, canopy mangement, equipment selection and use, fertilization, harvesting and contracts. Upon completion, students will be able to make and implement sound viticulture decisions that allow the production of a sustainable and quality crop of grapes.
| VEN 288 |
Wine Finishing & Packaging |
1/4/3 |
| Prerequisites: |
VEN 283 |
|
| Corequisites: |
None |
|
This course introduces process applications and tools necessary for the satisfactory finishing of wines preparatory to bottling, and to the bottling of wine stabilization, fining and filteration, sterile filtration and bottling. Upon completion, students should be able to demonstrate understanding of the processes and competency with the necessary tools and techniques.
