Course Descriptions

This course will survey the varied wine regions and wine styles across the American, African, Australian, and Asian continents, and will examine the unique geographic, cultural, and historical context of these unique growing regions. While learning about the wine producing regions and nations that make up the classical wine canon, the students will taste 4-8 wines per class, and will learn an analytical framework and methodology to evaluate, describe, record in a journal, and verbally communicate the wine quality and character to their classmates.

• Viticulture & Enology
• 1 Credit(s)
• (1-1) Contact Hour(s)

This course is designed to introduce students to current techniques used while managing a commercial vineyard. Students completing this class will understand how to maintain appropriate vigor and productivity of a vineyard once it is established. Topics covered include: site analysis; varietal selection; trellising methods; nutrient needs of vines; diseases and insect pests of grapevines; crop regulation; breeding; grafting; vineyard floor management; and harvest determinations. A significant portion of the class will be dedicated to pruning. Viticulture safety issues will be addressed.

• Viticulture & Enology
• 3 Credit(s)
• (2-2) Contact Hour(s)

This field course is designed to develop relevant skills for summer maintenance of a commercial vineyard. Requirements will include: 105 hours of work at an approved vineyard; attending 25 hours of workshops dealing with seasonal vineyard operations; and participating in 15 hours of classroom discussion and lecture about their own and other students' activities in their own work experiences. Students will maintain journals on their work experiences, and keep track of their hours of different activities. The focus will be on vineyard maintenance for maximum health and productivity of vines.Prerequisite: Take VIT-105 with a Minimum Grade of C-.

• Viticulture & Enology
• 5 Credit(s)
• (2.67-2.33) Contact Hour(s)

Students will become familiar with juice and wine analyses that are used when making a commercial wine from grape ripening through initial wine stabilization. Analytical methods (e.g. testing juices for sugar, acid and pH) are some of the skills that will be studied. Students will also study strategies for cleaning and maintaining the laboratory. Common mathematical and chemistry winemaking problems are embedded throughout this course. Identification and proper use of laboratory equipment will be integral to the course., Co-requisite: Co-requiste: CHM-121.

• Viticulture & Enology
• 2 Credit(s)
• (1-1) Contact Hour(s)

This course is designed for students already familiar with the basics of viticulture. Lecture topics covered will include integrated pest management, canopy management, foliar sampling, sustainable management practices, and how cropping systems affect vine vigor. Labor management and grape contracts will be discussed. A team sustainability project will be completed focusing on a sustainability issue pertinent to the Finger Lakes wine growing region. A site selection project will be completed by evaluating and theoretically developing a real site for its potential as a vineyard.Prerequisite: Take VIT-105 with a Minimum Grade of C-.

• Viticulture & Enology
• 3 Credit(s)
• (3) Contact Hour(s)

This course meets with VIT 200 Vineyard Management. The course is designed for students in the viticulture track of the viticulture and wine technology program planning to transfer to a four year institution. Lecture topics covered include topics in integrated pest management practices. A site selection project will be completed by evaluating and theoretically developing a real site for its potential as a vineyard.Prerequisite: Take VIT-105 with a Minimum Grade of C-.

• Viticulture & Enology
• 1 Credit(s)
• (1) Contact Hour(s)

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students' work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities., Co-requisite: Co-requistie: VIT-210.

• Viticulture & Enology
• 4 Credit(s)
• (2.33-1.67) Contact Hour(s)

This course is designed to introduce second year viticulture and wine technology students to the science of winemaking. Topics covered include: microbiology of wine yeast and bacteria; and the importance of sanitation in the winery. Students will study and perform the processes of wine cellar operations from vineyard through fermentation, and the early stages of initial stabilization of young wines. Students will become familiar with various winemaking equipment including a stemmer/crusher, press, must pumps, juice and wine pumps, and other fermentation tools. Techniques and reasons for using various winemaking additives from harvest through stabilization will be explored. Work orders, common in winery environment, will be introduced, used and created by students throughout the course so the student is prepared to track information throughout harvest and winemaking.Prerequisite: Take CHM-121 and VIT-115 with Minimum Grade of C-.

• Viticulture & Enology
• 4 Credit(s)
• (2-4) Contact Hour(s)

This course is designed as a continuation of the study of the science of winemaking with more focus on wine stabilization, storage, waste water management and energy considerations when making wine. Topics covered include winery water and energy use, chemical and biological stability of bulk wine storage, wine preparation for packaging, and blending considerations. Students will study heat and cold stability of wines, filtration, barrel management, packaging wine, wine closures and become familiar with common analytical techniques used to stabilize wines.Prerequisite: Take VIT-210 with a Minimum Grade of C-.

• Viticulture & Enology
• 3 Credit(s)
• (2-2) Contact Hour(s)

This course meets with VIT 215 Enology II. The course is designed for students in the enology track of the viticulture and wine technology program planning to transfer to a four year institution. Topics covered include filtration, packaging wine, and wine closures.Prerequisite: Take VIT-210 with a Minimum Grade of C-.

• Viticulture & Enology
• 1 Credit(s)
• (0.25-0.75) Contact Hour(s)