You are in the official 2000-2001 General Catalog
for California State University, Fresno.
Department of Viticulture and Enology
COURSES
Note: Active immunization against tetanus (available through Student
Health Services) is a prerequisite for registration in any laboratory course
in agriculture and for any student employment on the University Farm.
Enology (ENOL)
15. Introduction to Enology (3)
History and development of the wine industry; mechanics of various processes
and factors affecting wine quality and consumer acceptance.
45. Wine Evaluation Techniques (2; max total 4)
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) (Formerly ENOL 25; ENOL 35)
102T. Topics in Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: ENOL 15 and 45; ENOL 164 recommended. Critical evaluation
of selected varietal wines with regard to appellation of origin, vintage,
and wine-making practices. (15-hour weekend lecture-demonstration)
105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: ENOL 45 and ENOL 164 (ENOL 164 may be taken concurrently).
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)
125. Wine Microbiology (4)
Prerequisites: ENOL 15; MICRO 140; CHEM 150. Identification, physiology,
and biochemistry of bacte ria and yeasts involved in winemaking and spoilage
of wines. Vinous and malo-lactic fermentations. Sherry organisms and other
film yeasts. (2 lecture, 4 lab hours)
135. Field Studies (2; max total 6)
Prerequisite: ENOL 15 or permission of instructor. A six-day field trip
during the spring recess visiting wineries to study the techniques and handling
methods employed by the many vintners. Students must provide own transportation,
meals, housing, and insurance.
145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or 109 or I T 112 recommended. Distillation
principles and practices for the production of brandy and other distilled
beverages. Raw materials, aging, and sensory evaluation. Students may be
required to purchase supplementary materials for class use. (2 lecture,
3 lab hours)
151. Winery Equipment (2)
Prerequisites: ENOL 15, 135 concurrently. Evaluation, use, location,
operation, and repair of winery equipment. Winery safety. Safety equipment
required. (1 lecture, 3 lab hours) (Formerly ENOL 165)
162T. Topics in Enology and Fermentation Science
(1-4; max total 12 if no topic repeated)
Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some
topics may include labs.
163. Fermentation Laboratory (2; max total 6)
Prerequisite: ENOL 15 or concurrently. Vinification/Fermentation Laboratory
practice at the university's Enology Pilot Plants. Individual winemaking.
Required every fall semester of all enology majors not enrolled in ENOL
164, 194, or 196. Students must supply their own grapes. (6 lab hours)
164. Wine Analysis and Production (6)
Prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL 151. Only open to Enology
- Wine Production Option and to 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. May
be repeated once for credit. (2 lecture, four 3-hour labs) (Formerly ENOL
100; ENOL 161)
166. Cellar Operations (2; max total 4)
Prerequisite: ENOL 164 must be taken the previous semester. Survey of cellaring
operations and equipment. Analytical methods, blending, fining, ion exchange,
finishing, and bottling. May be repeated once for credit. (1 lecture, 3
lab hours; local field trips)
168. Juice and Concentrate Production (2)
Prerequisites: ENOL 15 or FSC 1; VTF 1 recommended. Principles and practice
of fruit juice and concentrate production. Vacuum pan operation and essence
recovery. (1 lecture, 3 lab hours; field trips)
173. Wine Marketing (2)
Prerequisites: ENOL 35, 161; AG EC 1. Marketing principles as applied to
wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising.
Regulations. Interstate and international trade.
175. Winery Management (3)
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.
180. Undergraduate Research (1-4; max total 4)
Prerequisite: ENOL 164. Open to juniors or seniors with permission of instructor.
Exploratory work on a suitable agricultural problem in enology. Approved
for SP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for SP grading.
193. Wine Marketing Internship (2-12; max total 12)
Prerequisites: ENOL 173; ENOL 105 and AG EC 164 recommended; approval of
internship committee. Emphasis on development of decision-making ability
through marketing organization experience integrated with principles acquired
in the classroom. CR/NC grading only.
194. Enology Internship (2-12; max total 12)
Prerequisites: junior or senior standing and approval of internship committee.
Emphasis on development of decision-making ability through industrial experience
integrated with basic principles acquired in the classroom. CR/NC
grading only.
196. Enterprise Management (1-6; max total 6)
Prerequisites: ENOL 166, 175; FSC 145, 178; VTF 101, 102. Application of
management principles in wine production. Operation of the California State
University, Fresno commercial winery. Open only to enology or viticulture
students. Safety equipment required. CR/NC grading only.
199. Undergraduate Seminar (1; max total 2)
Prerequisite: senior standing. Oral presentations of topics of current interest
in enology, wine grapes, and fermentation science.
Viticulture and Enology Degrees
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