VESTA Course Catalog

This course puts emphasis on chemical fundamentals, organic, biochemistry, and applications with a focus on the grape and wine industry. It is recommended for students needing one semester of general chemistry as a prerequisite for VIN 268 Wine and Must Analysis.

Prerequisite: None

An introduction to physical theories covering the content areas of mechanics, fluids, sounds, thermodynamics and their relationship to the grape and wine industry.

Prerequisites: MTH 103-Intermediate Algebra or higher.

This course is an introduction to the variety of microorganisms frequently encountered in the wine making process but beneficial and harmful. Topics include identification, physiology, morphology and biochemistry of various wine microorganisms.

Prerequisite: None

This course is designed to introduce students to current practices for establishing a commercial vineyard and maintaining its health and productivity once established. Topics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control and vine disease control. Field practicum sessions consisting of 16 hours of hands-on experience will be scheduled in area vineyards.

Prerequisite: None

This course is designed to provide students with an overview of the plant kingdom and to examine grapevine form and function from a botanical perspective.  Topics to be covered include the specific characteristics of plants that distinguish them from other forms of life, divisions within the plant kingdom with representative members of each, and plant classification.  Plant cells, tissues, life cycles, structures and functions, especially as applied to grapevines will also be discussed, along with various aspects of plant and grapevine physiology, such as photosynthesis, respiration, nutrition, cold acclimation and hardiness, and dormancy.

Prerequisite: None

This course offers a practical understanding of the obstacles and promise of growing grapes and making wine in cold climates.  Topics relating to cold climate production include history, physical limits of grapes, successful varieties, viticulture and enology methods for producing quality cold climate wine, the state of cold climate research, a review of resources, and marketing strategies in cold climate regions.

Prerequisite(s): VIN 111 or VIN 146

This course provides a systematic look at the different components of a successful wine or vineyard brand and assists students in creating a plan for a profitable business. Students will be exposed to key aspects of the business, including the regulatory climate for making and selling wine or grapes, financial frameworks to develop a vineyard and/or winery or to create a virtual brand, and different models for profitability. Every student will be given the tools and frameworks to critically evaluate this competitive landscape and make decisions on a course of action.

Prerequisite: None

VIN 146 is a 15-week course based on the fundamentals of the science and technology of winemaking. Introduction to Enology targets the home winemaker and those in terested in exploring winemaking as a career, either as a cellar worker or as a new winery owner. During this course, students will build a basic understanding of winemaking, including making wine from a kit. This course is part of VESTA's viticulture and enology program with emphasis on the practical aspects of winemaking.

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.

Prerequisite: VIN 146 - Introduction to Enology 

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.

Prerequisite: VIN 146 - Introduction to Enology 

This course covers process technologies and process systems that are used in modern commercial wineries. The course will include lectures and demonstrations.   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.

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

This course will introduce students to the general concepts and issues relating to the creation and operation of a commercial vineyard and winery.  The course iwll explain general legal concepts related to real estate ownership, review and analyze typical contracts affecting vineyard/winery ownership and operations, compare and contrast various business formation and operation concepts, outline insurance and other business operation needs of the commercial vineyard/winery owner or manager, identify and discuss governmental agencies and regulation affecting commercial vineyard/winery ownership and management, introduce and analyze employment relationships, and describe miscellaneous legal issues and areas specifically related to the operation of a vineyard.

Prerequisite(s): none

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.

Prerequisite: None

This course (previously VIN 113) 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 (32 hours) of the course which will serve as work experience for those seeking employment in commercial viticulture.

Prerequisite: VIN 111 - Introduction to Viticulture

This course is a study of commercial grape growing across the United States. Topics include cultivars, vine nutrition, irrigation, canopy management, pests, maturity sampling and harvest, balanced pruning/cropping and cold injury.

Prerequisite: VIN 111-Introduction to Viticulture and VIN 212-Winter Viticulture Technology or permission.

This course (previously VIN 114) is designed to provide students initiated in the field of viticulture practical experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course (32 hours) which will serve as work experience for those seeking employment in commercial viticulture.

Prerequisite: VIN 111 - Introduction to Viticulture

This course (previously VIN 115) 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. Field practicum sessions consisting of 32 hours of hands-on experience will be scheduled in area vineyards.

Prerequisite: VIN 111-Introduction to Viticulture or consent of the instructor or VIN 212 (formerly VIN 113)-Winter Viticulture Technology (recommended).

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.  Field practicum sessions consisting of 16 hours of hands-on experience will be scheduled in mentor winery.

Prerequisite: VIN 146-Introduction to Enology or permission

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. This course will focus on advanced science and technology concepts of winemaking as it relates to post-harvest activities including blending corrections, aging of wine, clarification, fining, wine analysis, and bottling. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. Field practicum sessions consisting of 16 hours of hands-on experience will be scheduled at mentoring winery.

Prerequisites: VIN 146 (VIN 105 and VIN 110 recommended)

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 (194 hours) 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.

Prerequisite: VIN 146-Introduction to Enology, VIN 148-Winery Sanitation, VIN 160-Winery Equipment Operation, VIN 246-Intermediate Enology-Harvest/Crush, and VIN 247-Intermediate Enology-Post Harvest, or permission 

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. Field practicum sessions consisting of 64 hours of hands-on experience will be scheduled at mentor winery.

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

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.

Prerequisite: Introduction to Enology-VIN 146 or permission.

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.

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

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.

Prerequisite: None

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.

Prerequisite: None

An introduction to safety and procedures specific to the vineyard and winery.  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 grape and wine industry.

Prerequisite: None

This 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.

Prerequisite: None