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Master Course Outline
EV 107
Introduction to Viticulture and Enology


Credits: 5
Clock Hours per Quarter: 50

AA Discipline:

Lecture Hours:30    Lab Hours:40


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. Prerequisite: Instructor permission.

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

  • 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.

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    EV 107
    Fall 2014
    0581
    Sabrina Lueck
    EV 107
    Fall 2013
    0581
    Tim Donahue
    EV 107
    Fall 2012
    0317
    Tim Donahue
    EV 107
    Fall 2011
    0317
    Tim Donahue
    EV 107
    Fall 2011
    0317
    Tim Donahue/Jeff Popick


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
     
     
     
    X
     
     
     
     

    *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.