You are in the official 2007-2008 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)
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.
ENOL 45. Wine Evaluation Techniques (2)
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 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)
ENOL 114. Analytical Methods for Wine I (2)
Corequisite: ENOL 164; prerequisite: 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. (1 lecture, 3 lab hours) (Formerly ENOL 162T)
ENOL 116. Analytical Methods for Wine II (2)
Corequisite: ENOL 166; prerequisites: ENOL 114, 164, CHEM 105, or permission
of instructor. Fundamental principles and practices of methods of analysis
for wine and wine products during cellaring operations. Emphasis on practical
laboratory procedures. (1 lecture, 3 lab hours) (Formerly ENOL 162T)
ENOL 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, 6 lab hours)
ENOL 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.
ENOL 140. Regulations: Wine and Brandy (2; max total
2)
Prerequisite: ENOL 15 or permission of instructor. Rules and regulations
concerning wine and brandy licensing, record keeping, production, taxation,
enological practices, rule making, and labeling. Interstate and international
commerce. Export requirements. (Formerly ENOL 162T)
ENOL 145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or 109 or IT 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)
ENOL 151. Winery Equipment (2)
Prerequisites: ENOL 15; 135 may be taken concurrently. Evaluation, use,
location, operation, and repair of winery equipment. Winery safety. Safety
equipment required. (1 lecture, 3 lab hours)
ENOL 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.
ENOL 163. Fermentation Laboratory (2)
Prerequisite: ENOL 15 (may be taken concurrently). Vinification/Fermentation
Laboratory practice at the university's Enology Pilot Plants. Individual
winemaking. Students must supply their own grapes. Cannot be taken concurrently
with ENOL 164. (6 lab hours)
ENOL 164. Wine Analysis and Production (6)
Corequisite: ENOL 114; prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL
151. 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. May
be repeated once for credit. (2 lecture, four 3-hour labs)
ENOL 166. Cellar Operations (2; max total 4)
Corequisite: ENOL 116; prerequisite: ENOL 114, 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)
ENOL 168. Juice and Concentrate Production (2)
Prerequisites: ENOL 15; CHEM 1A or 3A. Principles and practice of modern
fruit juice and concentrate production. (1 lecture, 3 lab hours; field trips)
ENOL 173. Wine Marketing (2)
Prerequisites: ENOL 35, 161; AGEC 1. Marketing principles as applied to
wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising.
Regulations. Interstate and international trade.
ENOL 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.
ENOL 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 RP grading.
ENOL 190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP grading.
ENOL 196. Enterprise Management (1-6; max total 6)
Prerequisites: ENOL 166, 175; FSC 178; VIT 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. Approved for RP grading and CR/NC grading.
ENOL 199. Undergraduate Seminar (1; max total 2)
Oral presentations of topics of current interest in enology, wine grapes,
and fermentation science.
VIT 1. World Viticulture (3)
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.
VIT 101. Principles of Viticulture (4)
Prerequisite: BOT 10 or BIOL 10. 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. (3 lecture, 3 lab hours)
VIT 102. Advanced Viticulture (3)
Prerequisite: VIT 101. 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)
VIT 103. Raisin Production and Processing (2)
Prerequisite: BOT 10 or BIOL 10 or VIT 102. Principles and practices of
raisin production; sun drying, mechanical dehydration, on-the-vine drying;
new raisin processes to produce new products. (2 lecture, 3 lab hours)
VIT 105. Production and Marketing of Table Grapes (2)
Prerequisite: 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)
VIT 106. Winegrape Production (2)
Prerequisite: 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)
VIT 160. Mechanized Viticulture (3)
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) (Formerly VIT 162T)
VIT 162T. Topics in Viticulture (1-4; max total 4)
Prerequisite: junior standing. Oral presentations by invited speakers on
topics of current interest to viticulture.
VIT 165. Grape Varieties and Rootstocks (2)
Prerequisite: VIT 101. 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)
VIT 180. Undergraduate Research (1-4; max total 4)
Prerequisites: VIT 101 and 102 or 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.
VIT 190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP grading.
VIT 196. Viticulture Projects (1-4; max total 4)
Prerequisite: MEAG 3 or MEAG 5 and VIT 101 or equivalent. 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; a minimum of 2 units are required. Approved for RP grading
and CR/NC grading.
VIT 199. Undergraduate Seminar (1; max total 4)
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)
VEN 210. Grape and Wine Chemistry (4)
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.
VEN 229. The Graduate Seminar (1; max total 2)
Prerequisite: permission of instructor. Oral presentations on topics of
current interest in viticulture and enology. Develops skills in critical
review and analysis of current literature and recent advances.
VEN 250T. Topics in Viticulture and Enology
(1-3; max total 6 if no topic repeated)
Prerequisites: admission to a graduate program in the College of Agricultural
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.
VEN 280. Research in Viticulture and Enology (2)
Prerequisites: AGRI 200 and 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. Involves
critical evaluation of published literature on grape and wine research.
VEN 290. Independent Study (1-3; max total 3)
See Academic Placement -- Independent
Study. Approved for RP grading.
VEN 299. Thesis (4)
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.
Viticulture and Enology Degrees
Courses
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