VESTA - Regional Center of Excellence

Course

Title

Description

VIN 105

VIN 105 Intro

Molecular Principles of Grape

and Wine

Emphasis on chemical fundamentals, organic, biochemistry, and applications with a particular focus on the grape and wine industry.   Recommended for students needing one semester of general chemistry as a prerequisite for VIN 268 Wine and Must Analysys.  Students not meeting the prerequisite must have permission by department to enroll.

 Credit: 4 hours

Prerequisite: None

VIN 111

VIN 111 Intro

Introduction to Viticulture

and Vineyard Establishment

This course is designed to introduce students to viticulture in general and to current practices for establishing a commercial vineyard. Topics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, weed control, vine disease control, and pruning for training purposes.  Students are required to partner with an approved vineyard to participate in the required field experience portion of the course.

Credit: 3 hours

Prerequisite: None

VIN 113

VIN 113 Intro

Winter Viticulture Technology

This course is designed to provide students initiated in the field of viticulture practical experience in winter vineyard operations.  Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.
Credit: 2 hours 
Prerequisite: Introduction to Viticulture and Vineyard Establishment-VIN 111 or permission.

VIN 114 Intro

VIN 115

VIN 115 Intro

Summer/Fall Viticulture Technology

This course is designed to provide students initiated in the field of viticulture practical experience in summer/fall vineyard operations.  Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.
Credit: 2 hours

Prerequisite: Introduction to Viticulture and Vineyard Establishment-VIN 111 or consent of the instructor or Winter/Spring Viticulture Technology-VIN 113 (recommended)

This course is a survey of the plant kingdom, including plant cells and tissues, the ecology, morphology, physiology and life cycles of representative plants of each division.  In addition, this course will focus communication on grapevine biology, vine structures and their functions

 Credit: 4 hours
Prerequisite: None

VIN 146

VIN 146 Intro - Carisetti

VIN 146 Intro - Henderson

Introduction to Enology

This is an introductory course in the basic science and technology of winemaking. It is intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the prospective small winery employee interested in career development. The home winemaker that has never undergone any formal training on the subject may also benefit from this basic course.  Students will make wine at home from a kit, track fermentation, make various chemical measurements and provide one bottle of finished wine to the instructor for evaluation at the conclusion of the course. Students must be 21.
Credit: 3 hours
Prerequisite: None  

This course will cover the history of fruit wine making, starting a fruit winery, production processes, quality control, faults and flaws, stability tests, marketing and sales, and legal regulations.. Students will get an understanding of the special idiosyncrasies of the various fruits available to make commercial grade fruit wine. 

Credit: 2 hours

 Prerequisite: VIN 146 - Introduction to Enology 

VIN 148

VIN 148 Intro

Winery Sanitation

This is a course in the basic science and technology of winery sanitation. The course serves as an introduction to wine microbiology and covers all methods used for winery sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance are also addressed.
Credit: 3 hours
Prerequisite: Introduction to Enology VIN146 (recommended) or permission. 

VIN 160

VIN 160 Intro

Winery Equipment Operation

This course covers process technologies and process systems that are used in modern commercial wineries. The course will include lectures, demonstrations and two day workshop.   Overview of winemaking systems including winemaking operations and equipment, barrel aging and barrel management, membrane separation processes, specialized contacting systems, cleaning and sanitation systems, process control systems. refrigeration systems, air conditioning and humidity systems, electrical systems, waste water systems, solid waste handling, and work place safety.

Credit: 2 hours

Prerequisite: Introduction to Enology VIN146 (recommended) or permission. 

VIN 190 Intro

An introduction to safety and procedures specific to viticulture (grape growing.)  This course will include general history of agricultural safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns.

Credit: 1 hour

Prerequisite: None

VIN 210 Intro

VIN 211

VIN 211 Intro

Integrated Pest Management

Effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. Decisions need to be made for how to manage all of the normal cultural practices such as planting, fertility, harvesting, and pruning as well as managing the insect, disease, and weed problems that occur either regularly or sporadically. The information in this course will address management issues related to common, expected pest problems as well as the occasional appearance of minor pest problems.

Credit: 2 hours

Prerequisite: None

VIN 213

VIN 213 Intro

Regional Vineyard Management

This course is a study of commercial grape growing in the Midwest of the United States. Topics include cultivars, vine nutrition, irrigation, canopy management, pests, maturity sampling and harvest, balanced pruning/cropping and cold injury.
Credit: 2 hours
Prerequisite: Vineyard Establishment and Maintenance-VIN 111 and Winter/Spring Viticulture Technology-VIN 113 or permission.

  VIN 246

VIN 246 Intro

Intermediate Enology

This course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended.
Credit: 3 hours
Prerequisite: Introduction to Enology-VIN 146 or permission.

VIN 257

VIN 257 Intro

Fall Wine Production Internship

This course is designed for the individual anticipating a career in the wine industry.  This course (internship) is designed to provide a student who has completed major course sequences with an intense level of practical and realistic winery operation experiences, sufficient to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program will participate in a full time Crush Season internship at a supporting winery, and are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations.

Credit: 3 hours

Prerequisites: Introduction to Enology - VIN 146, Winery Sanitation - VIN 148, Winery Equipment Operation - VIN 160, Intermediate Enology - VIN 246 or permission

VIN 259

VIN 259 Intro

Cellar Operations Technology

This course is designed to provide students initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter. The student is expected to improve his understanding of the methods and science involved by on-site participation in each of the various activities associated with finished wine production. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial enology.
Credit: 2 hours
Prerequisite: Wine Production Internship - VIN 257 or permission

VIN 266

VIN 266 Intro

Sensory Evaluation

This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks.  Students will utilize sensory kits and workshops to further their sensory evaluation skills and techniques.  Students must be 21.
Credit: 3 hours
Prerequisite: Introduction to Enology-VIN 146 or permission.

VIN 268

VIN 268 Intro

Wine and Must Analysis

Principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries.

Credit: 3 hours

Prerequisite: Introduction to Enology-VIN 146 and CHM 105 or permission

VIN 270

VIN 270 Intro

Marketing for the Small Winery

This course explores the marketing strategies for small wineries.  During
the course, students will build a basic understanding of different aspects of marketing such as label design and packaging, tasting room promotion, and general marketing principles.  It will also introduce various marketing channels including, social media, e-mail, word-of-mouth, and winery web sites.

Credit: 2 hours

Prerequisite: None

VIN 272 Intro

This course will explore all aspects of managing a winery tasting room.  It
will cover topics such as tasting room “look and feel,” merchandizing, customer service, customer relationships, sales opportunities, sensory evaluation, staff training and the importance of leadership.  The focus will be on customer service and customer loyalty.

Credit: 2 hours

Prerequisite: None

This is a course intended for those individuals who wish to further their understanding of wine styles and builds on the knowledge developed in VIN 266, Sensory Evaluation.  It is appropriate for commercial winemakers who wish to understand how the wines that they produce compare and contrast with the most popular and important wine styles around the globe.  It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation and an understanding of global benchmarks.  Students will practice sensory analysis at home to further their sensory evaluation skills and techniques.

Credit: 3 hours

Prerequisite: Sensory Evaluation - VIN 266 or permission.

VIN 290 Intro

An introduction to safety and procedures specific to enology (wine making.)  This course will include general history of food and beverage safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns specific to the winery.

Credit: 2 hours

Prerequisite: None

VIN 293

VIN 293 Intro

Soils for Viticulture

 The course will explore soil properties and behavior and their influence on wines. The course focuses not only on growth and production, but on the long-term effects of viticulture on soil
quality and the wider environment.

Credit: 3 hours

Prerequisite: None