Viticulture and Enology (VIEN)Agriculture and Life Sciences

Showing 17 results.

Course descriptions provided by the Courses of Study 2017-2018.

Last Updated

  • Schedule of Classes - June 19, 2018 12:09PM EDT
  • Course Catalog - March 23, 2018 2:31PM EDT

VIEN 1104
Introduction to Wines and Vines

Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine ... view course details

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Syllabi: none

  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  •  4297 VIEN 1104   LEC 001

  • Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course through their college. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. The number of seats available to each class year is restricted during pre-enrollment, a "You do not fit the criteria" error message indicates that the seats for your class year are full. There is no waitlist for this course.

    Instructor Consent Required (Add)

Syllabi: none

  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  •  4298 VIEN 1104   LEC 002

  •  

  • Students who do not attend first class or provide prior notice to instructor of their absence from first class will be dropped from the instructors' roster. Student is then responsible for dropping course through their college. Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. The number of seats available to each class year is restricted during pre-enrollment, a "You do not fit the criteria" error message indicates that the seats for your class year are full. There is no waitlist for this course.

VIEN 2310
The Science and Technology of Beer

This course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize the major ... view course details

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Syllabi: none

  •   Seven Week - First.  Combined with: FDSC 2310

  • 1 Credit Stdnt Opt

  • 14343 VIEN 2310   LEC 001

  •  
    • MW Stocking Hall 146
    • Jan 24 - Mar 16, 2018

    • Bershaw, D

  • Prerequisites: Introductory biology and chemistry or permission of instructor. A $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check FDSC 2310 to determine if seats are still open.

VIEN 2340
Cider Production: Apples and Fermented Juice

Hard cider consumption has expanded rapidly over the last decade. Want to learn why? This course covers the scientific basis of cider production from orchard to bottle and provides an overview of the history ... view course details

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Syllabi: none

  •   Seven Week - Second.  Combined with: FDSC 2340

  • 1 Credit GradeNoAud

  • 14452 VIEN 2340   LEC 001

    • TR Stocking Hall 202
    • Mar 19 - May 9, 2018

    • Arnink, K

      Peck, G

  • Prerequisites: One college level biology, one college level chemistry, and VIEN 1104, or permission of instructor.

    Instructor Consent Required (Add)

VIEN 2360
Distillation Principles and Practices

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details

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Syllabi: none

  •   Seven Week - Second.  Combined with: FDSC 2360

  • 1 Credit Stdnt Opt

  • 14441 VIEN 2360   LEC 001

  •  

  • Introductory biology and chemistry or permission of instructor. A $50 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check FDSC 2360 to determine if seats are still open.

VIEN 2810
Wine Culture

This course explores the complex interactions between wine and culture. From a source of nutrition to an enduring cultural symbol of the good life, a religious ritual to a forbidden substance, an artistic ... view course details

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Syllabi: none

  •   Regular Academic Session.  Combined with: CLASS 2810

  • 2 Credits GradeNoAud

  • 16045 VIEN 2810   LEC 001

  •  

VIEN 3440
Viticulture and Vineyard Management

Second-semester course in commercial grape production with an emphasis on the problems of production in cold climates. Students examine the genetics of the vine and learn principles of vineyard establishment, ... view course details

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Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: PLHRT 3440

  • 3 Credits GradeNoAud

  •  4323 VIEN 3440   LEC 001

  •  

  • Prerequisite: PLHRT/FDSC/VIEN 2204.

  •  4324 VIEN 3440   LAB 401

  •  

  • Prerequisite: PLHRT/FDSC/VIEN 2204.

VIEN 4310
The Science and Technology of Beer Laboratory

An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence ... view course details

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Syllabi: none

  •   Seven Week - First.  Choose one lecture and one laboratory. Combined with: FDSC 4310

  • 1.5 Credits Stdnt Opt

  • 14372 VIEN 4310   LEC 001

  • Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

    Instructor Consent Required (Add)

  • 14373 VIEN 4310   LAB 401

  • Prerequisites: VIEN 2204. VIEN 2205. Enrollment preference given to Viticulture & Enology students.

    Instructor Consent Required (Add)

VIEN 4340
Cider Production Laboratory

Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. ... view course details

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Syllabi: none

  •   Seven Week - Second.  Choose one lecture and one laboratory. Combined with: FDSC 4340

  • 1.5 Credits Graded

  • 14454 VIEN 4340   LEC 001

    • W Stocking Hall 201
    • Mar 19 - May 9, 2018

    • Arnink, K

      Peck, G

  • Prerequisites: VIEN/FDSC 2205 or VIEN/FDSC 5205, or permission of instructor. Concurrent enrollment in VIEN 2340 required.

    Instructor Consent Required (Add)

  • 14455 VIEN 4340   LAB 401

    • W Stocking Hall 156
    • Mar 19 - May 9, 2018

    • Arnink, K

      Peck, G

  • Instructor Consent Required (Add)

VIEN 4360
Distillation Principles and Practices Laboratory

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details

View Enrollment Information

Syllabi: none

  •   Seven Week - Second.  Choose one lecture and one laboratory. Combined with: FDSC 4360

  • 1.5 Credits Stdnt Opt

  • 14443 VIEN 4360   LEC 001

  • Prerequisites: VIEN 2204, VIEN 2205. Enrollment preference given to Viticulture & Enology students.

    Instructor Consent Required (Add)

  • 14444 VIEN 4360   LAB 401

  • Prerequisites: VIEN 2204, VIEN 2205. Enrollment preference given to Viticulture & Enology students.

    Instructor Consent Required (Add)

VIEN 4400
Wine and Grape Flavor Chemistry

Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes. view course details

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Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4400

  • 3 Credits Graded

  • 18611 VIEN 4400   LEC 001

  •  

  • Enrollment preference given to: Viticulture and Enology majors.

VIEN 4600
Wine and Food Fermentations

Study of the microbial ecology of food and wine fermentations. Emphasis is on the three main groups of wine organisms (yeasts, acetic, and lactic acid bacteria) and the interactions between them. Course ... view course details

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Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4600

  • 3 Credits GradeNoAud

  •  4284 VIEN 4600   LEC 001

  •  

  • Enrollment preference given to Viticulture and Enology majors.

  •  4285 VIEN 4600   LAB 401

  •  

VIEN 4700
Winemaking Theory and Practice II

Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general ... view course details

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Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4700

  • 2 Credits Graded

  •  4288 VIEN 4700   LEC 001

  •  

VIEN 4710
Winemaking Theory and Practice II Laboratory

In the laboratory of part II of the Winemaking Theory and Practice courses, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and ... view course details

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Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4710

  • 1 Credit Graded

  •  4293 VIEN 4710   LAB 401

  •  

VIEN 4960
Viticulture and Enology Internship

Internships provide experiential learning opportunities in real-life winery and vineyard circumstances where classroom knowledge is applied and evaluated. Students are able to master new skills, compare ... view course details

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Syllabi: none

  •   Regular Academic Session. 

  • 1-3 Credits Stdnt Opt

  •  2453 VIEN 4960   IND 601

    • TBA

    • Staff

  • Prerequisite: VIEN/FDSC 1105. Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.

    Instructor Consent Required (Add)

VIEN 4970
Individual Study in Viticulture and Enology

Undergraduate individual study in viticulture and enology under the direction of one or more faculty members. Since topics vary, the course may be repeated for credit. view course details

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Syllabi: none

  •   Regular Academic Session. 

  • 1-3 Credits Stdnt Opt

  •  3075 VIEN 4970   IND 601

    • TBA

    • Staff

  • Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.

    Instructor Consent Required (Add)

VIEN 4980
Undergraduate Teaching Experience

Students assist in teaching a course appropriate to their previous training and experience. TA duties are determined by student and instructor(s) of course. Since topics vary, the course may be repeated ... view course details

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Syllabi: none

  •   Regular Academic Session. 

  • 1-3 Credits Stdnt Opt

  •  3076 VIEN 4980   IND 601

    • TBA

    • Staff

  • Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.

    Instructor Consent Required (Add)

VIEN 4990
Undergraduate Research in Viticulture and Enology

Undergraduate individual study or research in viticulture and enology under the direction of one or more faculty members. Since topics vary, the course may be repeated for credit. view course details

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Syllabi: none

  •   Regular Academic Session. 

  • 1-3 Credits Stdnt Opt

  •  3077 VIEN 4990   RSC 701

    • TBA

    • Staff

  • Students from all colleges must submit an Independent Study Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.

    Instructor Consent Required (Add)

Syllabi: none

  •   Regular Academic Session. 

  • 1-3 Credits Stdnt Opt

  • 18771 VIEN 4990   RSC 705

    • TBA

    • Gibney, P

  • Instructor Consent Required (Add)