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Master
Course Outline
EV 107
Introduction to Viticulture and Enology
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| Credits: 5 |
Clock Hours per Quarter: 50
AA Discipline:
Lecture Hours:30
Lab Hours:40
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Description
A survey of the different viticultural and winemaking practices employed in wine production during harvest. Emphasis on vineyard harvest operations including: maturity sampling, bird netting and fall harvest. Involves the vintage productions of wines sold at College Cellars. Basic sensory analysis of wines will be performed to begin the process of palate training. |
Intended Learning Outcomes
Identify the fall harvest vineyard operations
Demonstrate understanding of how a vineyard is prepared for the winter
Demonstrate the propagation of grae vine cuttings
Develop understanding of the grape cultivars winemakingn practices employed in the various wine producing regions of the world
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Course Topics
The climate, history, and wines of the famous regions of France, Italy, Germany, Spain and Portugal
New world wine production and American Viticulture areas
Various winemaking styles: reds, whites, roses, sparkling, late harvest, port, sherry, Madeira, amarone, etc.
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| EV 107 |
Fall 2012 |
0317 |
Tim Donahue |
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| EV 107 |
Fall 2011 |
0317 |
Tim Donahue |
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| EV 107 |
Fall 2011 |
0317 |
Tim Donahue/Jeff Popick |
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| EV 107 |
Fall 2010 |
0317 |
Tim Donahue |
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| EV 107 |
Fall 2009 |
0317 |
Michael Moyer |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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