Mar 28, 2024  
2018-2019 Course Catalog 
    
2018-2019 Course Catalog [ARCHIVED CATALOG]

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VIN 149 - Grape and Wine Science

Credits: 4
Lecture Hours: 3
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
This course introduces the grape and wine industry worldwide and in the Midwest. It investigates grape origin, vine growth habit, wine production and winery quality control.
Competencies
  1. Discuss the world grape industry
    1. Identify the origin of grape species
    2. Explain the advent, climate conditions, and current status of viticulture in Europe, the Middle-East, Africa, Asia, North America, Australia, and South America
    3. Differentiate temperate viticulture regions in eastern and Midwest USA
  2. Define grapevine anatomy and growth habits
    1. Understand grapevine terminology
    2. Discuss the vine shoot system
    3. Explain the flowering and fruiting system
    4. Summarize the root system
    5. Explain the annual pattern of vine growth
  3. Discuss fruit development
    1. Identify cycles of fruit growth
    2. Differentiate changes in fruit composition
    3. Examine factors effecting fruit growth
  4. Differentiate grapevine dormancy and winter hardiness
    1. Identify the stages of dormancy
    2. Summarize factors affecting the degree of winter hardiness
  5. Examine grapevine diseases and pests
    1. Review significant diseases and pests world-wide
    2. Identify the diseases and pests common in temperate climates
  6. Analyze grapevine classification and varieties
    1. Discuss plant classification
    2. Summarize grapevine species and families
    3. Define hybridization and identify industry uses
    4. Identify grape varieties used worldwide
    5. Discuss temperate climate varieties
  7. Summarize propagation and grafting techniques of grapevines
    1. Define vegetative propagation methods
    2. Investigate grafting and rootstocks
    3. Review propagation of new varieties
  8. Assess fruit quality and perform harvest
    1. Identify grape quality parameters
    2. Explain vineyard field sampling
    3. Differentiate methods of harvest
    4. Identify positive and negative conditions at harvest
  9. Relate grape composition to wine quality
    1. Identify berry components
    2. Differentiate concentration units
  10. Understand wine production methods
    1. Differentiate the production of red and white wines
    2. Differentiate wine type and wine style
    3. Examine the production of sparkling wines
    4. Explain the production of fortified wines
  11. Discuss wine production processes.
    1. Describe crushing, destemming, and must handling operations
    2. Contrast types of grape presses
    3. Explain the fermentation process and fermentation vessels
  12. Discuss wine quality control
    1. Differentiate potassium bitartrate and protein stability
    2. Contrast free and bound sulfur
    3. Define the relationship between acidity and pH
    4. Examine the use of inert gas to prevent wine oxidation



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