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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. Prerequisite: Instructor permission.

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 2013
0581
Tim Donahue
EV 107
Fall 2012
0317
Tim Donahue
EV 107
Fall 2011
0317
Tim Donahue/Jeff Popick
EV 107
Fall 2011
0317
Tim Donahue
EV 107
Fall 2010
0317
Tim Donahue
EV 107
Fall 2009
0317
Michael Moyer
EV 107
Fall 2008
0317
Michael Moyer
EV 107
Spring 2007
5081
Stan Clarke
EV 107
Winter 2005
5081
Stanley Clarke
EV 107
Winter 2005
2738
Stanley Clarke
EV 107
Spring 2004
5081
Stanley Clarke
EV 107
Winter 2004
5081
Stanley Clarke
EV 107
Winter 2004
2738
Stanley Clarke
EV 107
Fall 2003
5081
Stanley Clarke
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)