VESTA Course Catalog
Click on the course code to view the current course syllabus.
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Course |
Title |
Description |
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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 |
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Winter/Spring Viticulture Technology |
This course is designed to provide students
initiated in the field of viticulture practical experience in winter/spring
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. |
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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. Prerequisite: Introduction to Viticulture and Vineyard Establishment-VIN 111 or consent of the instructor or Winter/Spring Viticulture Technology-VIN 113 (recommended) |
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Introduction to Enology |
This is and 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.
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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. |
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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. |
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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 |
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Midwest 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. |
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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. |
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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 |
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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. |
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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. |
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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 |
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Marketing for the Small Winery |
This course will explore the marketing aspects of the wine industry. Focus is on the need for differentiation from competitors in agri-tourism. The outcome will include a public relations program for an existing or future winery. Credit: 2 hours Prerequisite: None |
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| VIN 272 | Winery Tasting Room Management |
This course will explore the management of winery tasting rooms. Focus is on the customer service and customer loyalty. Credit: 2 hours Prerequisite: None |
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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 Credit: 3 hours Prerequisite: None |
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