Viticulture & Enology

ENOL 15. Introduction to Enology

History and development of the wine industry; mechanics of various processes and factors affecting wine quality and consumer acceptance.

Units: 3
Course Typically Offered: Fall, Spring

ENOL 45. Wine Evaluation Techniques

Parameters that determine sensory quality in wines. Wine appreciation. Critical evaluation of wines including premium varietals. Must be 21 years of age - State law. (1 lecture, 2 lab hours) (Course fee: $50) (Formerly ENOL 25)

Units: 2
Course Typically Offered: Fall, Spring

ENOL 105. Advanced Sensory Evaluation of Wines

Prerequisites: ENOL 45, ENOL 110. Factors affecting the quality of wines in terms of growing region, grape maturity, harvesting, vinification, cellaring, blending, and storage practices; attributes and defects in premium varietals. Statistical concepts. (2 lecture, 2 lab hours) (Course fee: $40)

Units: 3
Course Typically Offered: Fall, Spring

ENOL 110. Grape and Wine Chemistry

Prerequisite: CHEM 150. Biosynthesis of grape-based compounds through fundamental chemical concepts of wine production and aging. Chemical processes that contribute to final wine composition, how grape and wine production practices can be used to manage composition.

Units: 3
Course Typically Offered: Spring

ENOL 115. Analytical Methods for Wine I

Corequisite: ENOL 164; prerequisite: ENOL 110 and CHEM 105 (may be taken concurrently) or permission of instructor. Fundamental principles and practices of methods of analysis for grape juice and wine during crush. Emphasis on practical laboratory procedures (2 lecture, 4 lab hours)

Units: 4
Course Typically Offered: Fall

ENOL 125. Wine Microbiology

Prerequisites: ENOL 15, ENOL 110; CHEM 150. Identification, physiology, and biochemistry of bacteria and yeasts involved in winemaking and spoilage of wines. Vinous and malo-lactic fermentations. Sherry organisms and other film yeasts. (2 lecture, 6 lab hours)

Units: 4
Course Typically Offered: Spring

ENOL 140. Regulations: Wine and Brandy

Prerequisites: ENOL 15. Rules and regulations concerning wine and brandy licensing; recordkeeping; production; taxation; enological practices; rule making; labeling. Interstate and international commerce. Export requirements.

Units: 2
Course Typically Offered: Spring

ENOL 151. Winery Equipment

Prerequisites: ENOL 15, ENOL 135 concurrently. Evaluation, use, location, operation, and repair of winery equipment. Winery safety. Safety equipment required. (1 lecture, 3 lab hours)

Units: 2
Course Typically Offered: Spring

ENOL 162T. Topics in Enology and Fermentation Science

Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some topics may include labs.

Units: 1-4, Repeatable up to 12 units

ENOL 163. Fermentation

Prerequisite: ENOL 15 (may be taken concurrently). Vinification/Fermentation Laboratory practice at the university's Enology Pilot Plant and Ag Lab Winery. Individual winemaking. Students must supply their own grapes. (1 lecture, 5 lab hours)

Units: 3
Course Typically Offered: Fall

ENOL 164. Wine Analysis and Production

Corequisite: ENOL 114. Prerequisites: CHEM 105; ENOL 110; ENOL 151; ENOL 163. Only open to Enology and viticulture students. Laboratory and winery experience in winemaking operations, including harvest, scheduling, crushing, fermentation, safety, sanitation procedures, record keeping, analysis, and operation of enology facility equipment. Safety equipment required. (2 lecture, 6 lab hours)

Units: 4
Course Typically Offered: Fall

ENOL 166. Cellar Operations

Prerequisite: ENOL 114, ENOL 164 (must be taken the previous semester). Survey of cellaring operations and equipment. Analytical methods, blending, fining, ion exchange, finishing, and bottling. (2 lecture, 3 lab hours; local field trips)

Units: 3
Course Typically Offered: Spring

ENOL 170. Wine Business

Prerequisite: AGBS 1. Theory and practice of wine business practices. Develop understanding of the following areas: business plan development, organizational structure, human resources, entrepreneurship, family business, government regulation, management of technology, financial management and social responsibility. (2 lecture, 2 activity hours)

Units: 3
Course Typically Offered: Spring

ENOL 173. Wine Marketing

Prerequisites: ENOL 45. Marketing principles as applied to wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising. Regulations. Interstate and international trade. (2 lecture, 2 activity hours)

Units: 3

ENOL 175. Winery Management

Prerequisites: ENOL 15 and permission of instructor. Physical properties of a winery; administrative organizational set-up; personnel; purchasing, packaging and shipping; local, state, and federal regulatory statutes.

Units: 3
Course Typically Offered: Spring

ENOL 180. Undergraduate Research

Prerequisite: ENOL 164. Open to juniors or seniors with permission of instructor. Exploratory work on a suitable agricultural problem in enology. Approved for RP grading.

Units: 1-4
Course Typically Offered: Fall, Spring

ENOL 190. Independent Study

See Academic Placement -- Independent Study. Approved for RPgrading.

Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring

ENOL 194. Wine Industry Internship

Prerequisite: permission of instructor. Field experience in a career specialty that integrates with classroom instruction. Requires written reports of knowledge and experience gained. CR/NC grading only.

Units: 2-4
Course Typically Offered: Fall

ENOL 199. Undergraduate Seminar

Oral presentations of topics of current interest in enology, wine grapes, and fermentation science.

Units: 1, Repeatable up to 2 units
Course Typically Offered: Fall

VEN 210. Grape and Wine Chemistry

Prerequisite: CHEM 150. Mechanistic basis for the chemistry and biochemistry of vines, grapes, yeast and bacteria used in winemaking, wine spoilage, and health issues of alcohol and wine. Critical evaluation of the literature pertaining to the above subjects.

Units: 4

VEN 229. Graduate Seminar

Prerequisite: permission of the instructor. Oral presentation on topics of current interest in viticulture and enology. Develops skills in critical review and analysis of current literature and recent advances.

Units: 1, Repeatable up to 2 units

VEN 250T. Topics in Viticulture and Enology

Prerequisites: Admission to a graduate program in the College of Agriculture Sciences and Technology and permission of the instructor. Advanced studies of current topics in viticulture and enology selected by instructor. Students will be required to prepare oral and written presentations demonstrating an in-depth understanding of the chosen topic(s). Participation in classroom discussion will be required as part of the grade.

Units: 1-3, Repeatable up to 6 units

VEN 250T. Data Analysis in Plant and Food Sciences using SAS

Provides information and applied knowledge on how best to capture, import, analyze, and display data in the statistical software package SAS. The objective of the course is to provide students with the knowledge and the ability to analyze their field and laboratory data using SAS. Students will be able to import and analyze data using the general linear model, mixed model, and simple regression procedure while being able to display data using the gplot procedure in SAS.

Units: 2, Repeatable up to 6 units

VEN 280. Research in Viticulture and Enology

Prerequisite: AGRI 200 and AGRI 220. History, current trends, and modern methodology for research in Viticulture and Enology. Exposure to funding opportunities and dissemination of research results in the grape and wine industry. This course will also involve critical evaluation of published literature on grape and wine research.

Units: 2

VEN 290. Independent Study

See Academic Placement - Independent Study. Approved for RP grading.

Units: 1-3

VEN 299. Thesis

See Criteria for Thesis and Project. Prerequisite: Advancement to Candidacy. Preparation, completion, and submission of an acceptable thesis for the master's degree. Oral defense of thesis required. Approved for RP grading.

Units: 4

VEN 299C. Thesis Continuation

Pre-requisite: Thesis 298. For continuous enrollment while completing the thesis. May enroll twice with department approval. Additional enrollments must be approved by the Dean of Graduate Studies.

Units: 0

VIT 1. World Viticulture

Origin and distribution of European (Old World) grapevines and their "New World" relatives. The use of grape and grape products in various regions of the world. Not open to viticulture or enology majors. S

Units: 3
Course Typically Offered: Spring

VIT 101. General Viticulture I

Prerequisite: BIOL 11 and BIOL 161. Current status and future of the grape industry. Characteristics and identification of leading raisin, table, wine and rootstock varieties. Growth and physiology of the grapevine. Climatic and soil requirements for grape growing. Principles and practices of grapevine nutrition. (2 lecture, 3 lab hours)

Units: 3
Course Typically Offered: Fall

VIT 102. General Viticulture II

Prerequisite: BIOL 11 and BIOL 161. Planning of new vineyards. Vine propagation, planting, training, and trellis systems. Recent developments in viticultural practices, with emphasis on raisin, table, and wine grape production. (2 lecture, 3 lab hours)

Units: 3
Course Typically Offered: Spring

VIT 103. Raisin Production and Processing

Prerequisite: VIT 101 and VIT 102. Principles and practices of raisin production; sun drying, mechanical dehydration, on-the-vine drying; new raisin processes to produce new products. (1 lecture, 3 lab hours) F

Units: 2
Course Typically Offered: Fall

VIT 105. Production and Marketing of Table Grapes

Prerequisite: VIT 101 and VIT 102. An overview of the table grape industry in California. Major table grape growing regions in the world, U.S., and California. Varietal adaptation to climate and soils. Cultural practices and vineyard management. Post-harvest technology and marketing strategies. Field trips. (1 lecture, 3 lab hours) S

Units: 2
Course Typically Offered: Fall

VIT 106. Winegrape Production

Prerequisite: VIT 101 and VIT 102. Advanced viticulture course in the science of winegrape production. Covers the basics and advanced technology of winegrape growing for wine production. (1 lecture, 3 lab hours)

Units: 2
Course Typically Offered: Fall

VIT 160. Mechchanized Viticulture

Prerequisite: MEAG 3 or equivalent (may be taken concurrently). Provides detailed description of the machinery used to establish vineyards, carry out cultural practices, and harvest grapes for production of wine grapes, raisins, and table grapes. Objective is to provide student with an understanding of machinery designed for grape production and the principles of machinery operation. (2 lecture, 3 lab hours) S

Units: 3
Course Typically Offered: Spring

VIT 162T. Topics in Viticulture

Prerequisite: junior standing. Oral presentations by invited speakers on topics of current interest to viticulture.

Units: 1-4

VIT 165. Grape Varieties and Rootstocks

Prerequisite: VIT 101 and VIT 102. Taxonomy and ampelography of the grapevine with emphasis on genus, species, varieties, and clones. Identification, viticultural attributes, adaptation, and utilization of the leading rootstocks, raisin, table, and wine varieties grown in California and the United States. (1 lecture, 3 lab hours) F

Units: 2
Course Typically Offered: Fall

VIT 180. Undergraduate Research

Prerequisite:VIT 101 and VIT 102 or with permission of instructor. Open to juniors or seniors with permission of instructor. Exploratory work on a suitable agricultural problem in viticulture. Approved for RP grading.

Units: 1-4
Course Typically Offered: Fall, Spring

VIT 190. Independent Study

See Academic Placement-Independent Study. Approved for RP Grading

Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring

VIT 194. Grape and WIne Industry Internship

Prerequisite: Permission of instructor. Field experience in career specialty that integrates with classroom instruction. Written reports of knowledge and experience gained are required. CR/NC grading only.

Units: 2-4

VIT 196. Viticulture Projects

Prerequisite: MEAG 3 or MEAG 5; and VIT 101 and VIT 102. Knowledge gained from classroom instruction applied to vineyard conditions. Students will be assigned to a block in the university vineyard and participate in cultural practices and marketing the crop. This course must be taken twice to complete the project. Approved for RP grading and CR/NC grading.

Units: 2, Repeatable up to 4 units
Course Typically Offered: Fall, Spring

VIT 199. Viticulture Seminar

Seminar format in which professionals in the grape and wine industry will make 30 to 40 minute presentations. Afterwards, there will be five to 10 minutes reserved for questions. The seminars are intended to elicit considerable interaction among participants. The setting is informal. (Formerly VIT 162T)

Units: 1, Repeatable up to 4 units
Course Typically Offered: Fall