Master Course Outline Introduction to Viticulture and Enology Course Number: EV 107 Credits: 5 Hours per Quarter: 50 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. Intended Skills and Attitude Outcomes A. Knowledge of the relationship between crop lead and resulting wine quality. B. To be aware of the procedures used to produce high quality grapes. C. Gain a basic understanding of the fundamentals of making an assortment of wine styles including: 1. Red. 2. White. 3. Sparkling. 4. Sweet. D. To understand the fundamentals of wine stability and bottling. Syllabi Listing Course Year Quarter Item Instructor   EV 107 Fall 2012 0317 Tim Donahue View Syllabus EV 107 Fall 2011 0317 Tim Donahue/Jeff Popick View Syllabus EV 107 Fall 2011 0317 Tim Donahue View Syllabus EV 107 Fall 2010 0317 Tim Donahue View Syllabus EV 107 Fall 2009 0317 Michael Moyer View Syllabus EV 107 Fall 2008 0317 Michael Moyer View Syllabus EV 107 Spring 2007 5081 Stan Clarke View Syllabus EV 107 Winter 2005 5081 Stanley Clarke View Syllabus EV 107 Winter 2005 2738 Stanley Clarke View Syllabus EV 107 Spring 2004 5081 Stanley Clarke View Syllabus EV 107 Winter 2004 5081 Stanley Clarke View Syllabus EV 107 Winter 2004 2738 Stanley Clarke View Syllabus EV 107 Fall 2003 5081 Stanley Clarke View Syllabus EV 107 Winter 2003 2738 Stan Clarke Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini   X         X       *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)