|
Apr 27, 2024
|
|
|
|
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
- Discuss the world grape industry
- Identify the origin of grape species
- Explain the advent, climate conditions, and current status of viticulture in Europe, the Middle-East, Africa, Asia, North America, Australia, and South America
- Differentiate temperate viticulture regions in eastern and Midwest USA
- Define grapevine anatomy and growth habits
- Understand grapevine terminology
- Discuss the vine shoot system
- Explain the flowering and fruiting system
- Summarize the root system
- Explain the annual pattern of vine growth
- Discuss fruit development
- Identify cycles of fruit growth
- Differentiate changes in fruit composition
- Examine factors effecting fruit growth
- Differentiate grapevine dormancy and winter hardiness
- Identify the stages of dormancy
- Summarize factors affecting the degree of winter hardiness
- Examine grapevine diseases and pests
- Review significant diseases and pests world-wide
- Identify the diseases and pests common in temperate climates
- Analyze grapevine classification and varieties
- Discuss plant classification
- Summarize grapevine species and families
- Define hybridization and identify industry uses
- Identify grape varieties used worldwide
- Discuss temperate climate varieties
- Summarize propagation and grafting techniques of grapevines
- Define vegetative propagation methods
- Investigate grafting and rootstocks
- Review propagation of new varieties
- Assess fruit quality and perform harvest
- Identify grape quality parameters
- Explain vineyard field sampling
- Differentiate methods of harvest
- Identify positive and negative conditions at harvest
- Relate grape composition to wine quality
- Identify berry components
- Differentiate concentration units
- Understand wine production methods
- Differentiate the production of red and white wines
- Differentiate wine type and wine style
- Examine the production of sparkling wines
- Explain the production of fortified wines
- Discuss wine production processes.
- Describe crushing, destemming, and must handling operations
- Contrast types of grape presses
- Explain the fermentation process and fermentation vessels
- Discuss wine quality control
- Differentiate potassium bitartrate and protein stability
- Contrast free and bound sulfur
- Define the relationship between acidity and pH
- Examine the use of inert gas to prevent wine oxidation
Add to Portfolio (opens a new window)
|
|