PLHRT 5204

Principles and Practices of Growing Grapes and Making Wines

Course Description

Course information provided by the Courses of Study 2016-2017.

Active learning course covering viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, and anatomical and physiological bases for vineyard management decisions. All aspects of winemaking prior to bottling are covered, from appropriate harvest decisions to wine stabilization decisions. The effects of different vinification options on final wine flavors & quality are explored in depth.

When Offered Fall.

Permission Note Enrollment limited to: graduate students.
Prerequisites/Corequisites Prerequisite: Graduate student status with college level biology course, college level chemistry course and VIEN 1104 (may take 1104 concurrently).
Forbidden Overlaps Forbidden Overlap: due to an overlap in content, students will not receive credit for both VIEN 2204 and VIEN 5204.

• Illustrate the phenology and growth of grapevines.
• Demonstrate wine flavor evaluation and appreciation techniques.
• Describe different grapevine rootstocks, their attributes, and backgrounds.
• Discuss the climatic requirements of grapevines.
• Explain chemical changes during fruit development & ripening and how they relate to harvest decisions based on wine style.
• Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.
• List and recognize grape pests and diseases.
• Apply basic chemistry and biology principles to winemaking techniques & analyses.
• Explain winemaking practices, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.
• Access & discuss information in books and articles, using good critical evaluation skills.

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