Vineyards - Viticulture Program Wineries - Enology Program
A vital component of the VESTA program are the hands-on field experiences that are woven into our courses. Students are required to participate in field experiences through partnerships with area vineyards and wineries.
Practicum Site Form - Vineyards
Those students enrolled in VIN 111, VIN 113, VIN 114, or VIN 115 must contact a vineyard in their area that would be willing to serve both as a mentor and a field practicum site for the completion of their hands-on experiences in their Viticulture class or classes. After securing a potential site, complete the Field Site Form and email, fax or postal mail to Michelle Norgren. Upon receipt of the completed form, the cooperating vineyard will be mailed complete information regarding their role as your mentor.
VESTA Approved Practicum Site
VESTA approved practicum site will consist of the following characteristics and must be approved by the VESTA National Center.
- Minimum 3 years as a Commercial Vineyard with 3 commercial harvests.
- Size of vineyard does not matter.
- Mentor must have a minimum of 3 years of vineyard experience.
Field Practicum Experiences will include:
VIN 111 - 16 hours of field practicum time required
Soil sampling
Soil pH measurements
Implementation of soil fertility plan
Identification and understanding of various trellis systems
Stock selection
Planting methods
Proper planting methods
Post planting care
Identification of vine anatomy
Proper trunk and cordon selection
Proper vine training procedures
VIN 113 - 32 hours of field practicum time required
Identification of vine anatomy
Description of growth events during growing and dormant seasons.
Identification of annual and perennial growth cycles
Accurate identification of old wood, diseased wood, live and dead buds, and basal buds.
Vine tying systems
Bud counts
Positioning of renewal spurs and properly space fruiting spurs
Proper cordon tying
Balanced pruning
Calculation of number of buds to retain based on pruning weight and appropriate balanced pruning formula.
Vine pruning using the results of appropriate balance pruning formula
Bench trial propagation of preferred varieties
Produce a minimum of six rooted cuttings
Identification of major spring pest concerns
Early season pest management strategies
Identification of major fungal diseases at field site
Sprayer calibration
Application of herbicide spray
Application of fungicide/insecticide spray
Application lime
Proper trellis maintenance
VIN 114- 32 hours of field practicum time required
Identification of major insect pests
Identification of major weed pests
Adjustment of existing management strategies for identified pests and diseases
Adjustment of a given spray schedule
Water management strategies for field site
Desuckering and shoot thinning
Shoot thinning
Petiole sampling
Implementation of a nutritional plan based on analysis.
Identification of major fungal diseases at field site
Proper cluster thinning
Proper shoot positioning
Proper leaf removal
Description of canopy ideotype characteristics
VIN 115 - 32 hours of field practicum time required
Participation in vine summer fertility plan
Participation in proper sampling and lab analysis techniques to predict harvest
Application of previously learned tasks and their impact on the quality of the harvest
Participation in the harvest operation
Participate in coordination of harvest transportation
Demonstrate proper post harvest monitoring of the vineyard
Practicum Site Form - Wineries
Those students enrolled in VIN 146, VIN 246, VIN 257 or VIN 259 must contact a winery in their area that would be willing to serve both as a mentor and a field practicum site for the completion of their hands-on experiences in their enology class or classes. After securing a potential site, complete the Field Site Form and email, fax or postal mail to Michelle Norgren. Upon receipt of the completed form, the cooperating vineyard will be mailed complete information regarding their role as your mentor.
VESTA Approved Practicum Site
VESTA approved practicum site will consist of the following characteristics and must be approved by the VESTA National Center.
3+ employees (including working owners and temporary/part time employees)
An active Barrel program or access to one at a neighboring facility.
5+ years commercial experience
- Minimum 5000 gallons of production
Willingness to provide a training experience for the VESTA student.
Access to the following equipment: Crusher, Destemmer, Press, Filtration system, Bottling line, Pumps
Field Practicum Experiences will include:
VIN 146 - 8 hours of field practicum hours required
Tour of winery facility by mentor
Observe steps of white winemaking process including:
Stemming and Crushing
Pressing
Must Anlysis, adjustment and treatment
Fermentation
Racking wine off of the lees
Clarification
Stabilization
Maturation
Finishing
Bottling
Observe steps of red winemaking process including:
Stemming and Crushing
Must adjustment and treatment
Fermentation
Pressing
Malolactic Fermentation
Racking
Clarification and Stabilization
Maturation
Fining and Filtration
Bottling
VIN 246 - 16 hours of field practicum hours required
Assist in all steps of white winemaking process including:
Stemming and Crushing
Pressing
Must Anlysis, adjustment and treatment
Fermentation
Racking wine off of the lees
Clarification
Stabilization
Maturation
Finishing
Bottling
Assist in all steps of red winemaking process including:
Stemming and Crushing
Must adjustment and treatment
Fermentation
Pressing
Malolactic Fermentation
Racking
Clarification and Stabilization
Maturation
Fining and Filtration
Bottling
VIN 257 - 194 hours of field practicum hours required
Set up and operation of de-stemming and crushing equipment
Set up and operation of grape press equipment
Set up and operation of lees filter
Demonstrate fermentation monitoring by measuring Brix and temperature
Cap management through one or more of the following techniques – pump-over, punch-down, deluce, rotary fermentation
Barrel re-hydration, cleaning, sanitation and repair
Storage of full and empty barrels
VIN 259 - 64 hours of field practicum hours required
Setup of pumps, flush lines, etc. to transfer wines.
Perform the safe transfer of wines in accordance with standard operating procedures for racking, filtration, topping and mixing.
Setup and perform laboratory for laboratory level fining trials
Perform cellar additions
Setup equipment and perform clarification of wines including plate and frame filtration, pressure leaf, cross-flow, rotary drum, and centrifugation, and rotary vacuum
Setup of equipment for laboratory level sensory evaluation, chemistry, and volumes available
Perform wine blending and evaluate results
Develop a blending plan based on laboratory results
Setup and perform laboratory stabilization trials (microbial, heat and cold)
Perform cellar stabilization operations
Setup a bottling line including tanks, filters, membrane filters, filler bowl, etc.
Clean and sanitizing a bottling line
Conduct tests for integrity of the membrane filter and operation of a bottling line.
Perform functions at standard steps in the bottling operation
Dismantle the bottling line, clean and sterilize in accordance with standard operating procedure
Safely handle SO2, cleaning chemicals, ozone, acids, and laboratory reagents.
Michelle Norgren,
VESTA National Center of Excellence
Karls Hall 201Missouri State University
901 S. NationalSpringfield, MO 65897
Phone: 417-837-2514
Fax: 417-837-2505
email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Current Students Field Practicum Information
Current Students Field Practicum Information
