Viticulture and Enology Technology
Viticulture and Enology Technology
Curriculum Description
This curriculum is designed to prepare individuals for various careers in the grape growing and wine making industry. Classroom instruction, practical laboratory applications of viticulture/enology principles and practices are included in the program of study.
Course work in viticulture includes aspects of plant science, vineyard stock selection and propagation, vine nutrition and pest management, planning, layout, economics and management of vineyards. Those interested in enology will receive training in the classroom, laboratory and field in the tools and techniques wine making. Related courses in microbiology and fermentation science, sensory analysis, winery economics and marketing are offered. Graduates should qualify for employment opportunities in vineyards, wineries, garden centers, greenhouses, related sales areas and government agencies.
For more information, please contact 296-2532.
| Certificate Program | Associate Degree Program |
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Course Descriptions
VEN 132 Wines of the World 1 2 2
Prerequisites: None
Corequisites: None
This course provides an introduction to the major wine-growing regions of the world, including history, distribution, climate, and winetypes of these regions. Emphasis will be placed on grape varieties planted and upon environmental and cultural factors influencing grape growth and wine quality and style. Upon completion, students should be familiar with the breadth and depth of the wine-producing regions of the world.
VEN 133 Intro to Winemaking 3 0 3
Prerequisites: CHM 131
Corequisites: None
This course provides an overview of the history of winemaking, fermentation, winery operations, and physiology of wine consumption. Emphasis is placed on the types of wines produced in the United States with particular attention to the wines of the Southeast. Upon completion, students should be familiar with general winemaking procedures.
VEN 134 Grape Harvest 1 0 1
Prerequisites: None
Corequisites: None
This course introduces grape harvest practices. Topics include labor contracts; harvest crew organization; standards of fruit maturity; product transportation; and maintenance of fruit quality and grape crush. Upon completion, students should be able to demonstrate competency in grape harvest management.
VEN 135 Intro. to Viticulture 3 2 4
Prerequisites: None
Corequisites: None
This course introduces grape growing. Topics include botany, fruiting and rootstock cultivars; anatomy and physiology; history and distribution of grapes; vine classification; world growing areas including latitude, climate and soils; and common diseases and pests. Upon completion, student should be able to demonstrate an overall understanding of the viticulture field.
VEN 136 General Viticulture 3 0 3
Prerequisites: None
Corequisites: None
This course surveys winter vineyard management practices. Topics include training, pruning, and trellising, grape diseases and their control, propagation, and vineyard economics. Upon completion, students should be able to demonstrate competency in managing vineyards through the winter months.
VEN 137 Vineyard Management 3 2 4
Prerequisites: None
Corequisites: None
This course introduces the biology and control of grape diseases and disorders. Topics include fungal, bacterial, and viral diseases, phylloxers, insect and vertebrate control and vineyard floor management. Upon completion, students should be able to demonstrate an understanding of grape diseases and their control.
VEN 138 Vineyard Estab & Develop 3 0 3
Prerequisites: VEN 135
Corequisites: None
This course covers site selection and preparation, varietal, clonal, and rootstock selection and planting, appropriate trellis systems, vine training during the first year of growth. Emphasis is placed on the development of healthy vines which will bear high-quality fruit at reasonable cost. Upon completion, students should be able to make independent decisions with regard to the establishment of a new vineyard.
VEN 237 Wine Grape Production 3 0 3
Prerequisites: VEN 138
Corequisites: None
This course includes cultural practices in wine grape production after the first year including training, summer and winter pruning, canopy management, irrigation, mineral nutrition, crop rejutation and harvesting. Emphasis is placed upon particular problems associated with grape production in the Southeast. Upon completion, students should be able to make decisions essential to the production of high-quality wine grapes.
VEN 238 Grape Pests/Disea/Disorde 3 0 3
Prerequisites: VEN 138
Corequisites: None
This course provides an introduction to pests and diseases of vineyards. Topics include pest/disease identification and control methods and sampling techniques with emphasis on integrated management in pest control. Upon completion, students should be able to identify and manage common vineyard pests and diseases.
VEN 239 Vineyard Management II 3 0 3
Prerequisites: VEN 138
Corequisites: None
This course covers practical aspects of the daily operations of the vineyard. Topics include scheduling and timing of vineyard activities, personnel acquisition and management, and legal and regulatory issues, as well as sources and types of supplies. Upon completion, students should be conversant with most aspects of vineyard management.
VEN 280 Wine Production 3 0 3
Prerequisites: None
Corequisites: None
This course introduces winemaking practices. The topics of study include fruit choices and quality, crushing, fermenting, bottling, basic winemaking chemistry and microbiology. Upon completion, students should be able to demonstrate knowledge of the overall winemaking process.
VEN 287 Vineyard Operations 3 2 4
Prerequisites: None
Corequisites: None
This course covers basic vineyard operations including field applications and activities necessary for the successful operation of a commercial winegrape vineyard in the southeastern U.S. Topics include planting, canopy management, irrigation design, installation and maintenance, IPM implementation and pesticide application, trellis maintenance, equipment selection and use, fertilization, harvesting and contracts. Upon completion, students should be able to make and implement sound viticultural decisions that allow the production of a sustainable and quality crop of grapes.