Viticulture Courses

Viticulture (VIN) courses

  • VIN 105 Molecular Principles in Grape and Wine

    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.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    440Fall, Spring
  • VIN 106 Physics for the Wine Industry

    Prerequisite(s): MTH 100 or higher to equal 3 credit hours.

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

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 108 Spanish for the Wine Industry I

    This is a beginners Spanish course designed for the wine industry with a strong emphasis on oral and written communication. It covers basic grammar, as well as, vocabulary and situations pertinent to vineyard and winery operations. Topics include soil preparation, irrigation, planting, pruning, canopy management, disease and pest control, harvesting, crushing and pressing the fruit, winery sanitation, filling out paper work, safety, and awareness of cultural differences.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 109 Spanish for the Wine Industry II

    Prerequisite(s): VIN 108.

    This is an intermediate Spanish course designed for the wine industry with a strong emphasis on oral and written communication. It covers basic grammar, as well as, vocabulary and situations pertinent to vineyard and winery operations. Topics include soil preparation, irrigation, planting, pruning, canopy management, disease and pest control, harvesting, crushing and pressing the fruit, winery sanitation, filling out paper work, safety and awareness of cultural differences.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 110 Introduction to Wine Microorganisms

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

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Fall, Spring
  • VIN 111 Introduction to Viticulture and Vineyard Establishment

    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. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 112 Botanical Viticulture

    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.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    431Fall, Spring
  • VIN 117 Cold Climate Viticulture and Enology

    Prerequisite(s): VIN 111 or VIN 146.

    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.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    110Fall, Spring
  • VIN 130 New Wine Business Feasibility

    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.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Fall, Spring
  • VIN 132 Entrepreneurial Finance and Accounting for Wine Businesses

    This course focuses on the financing decisions faced by entrepreneurs. During the first section of this course students will learn the basics of financial accounting and planning, including financial statements and pro forma preparation and analysis. In the second section, students are introduced to the concepts of financial management, including the time value of money, profitability and break-even analysis, capital budgeting and management, and cash flow analysis. The third section of the course focuses on analyzing capital funding and financing options and needs, including business valuation models and raising capital through debt, equity, and community resources.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Fall, Spring
  • VIN 146 Introduction to Enology

    This course is based on the fundamentals of the science and technology of winemaking. Introduction to Enology targets the home winemaker and those interested 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. Winery observation sessions total 8 hours of observation at a regional commercial winery is required.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Fall, Spring, Summer
  • VIN 147 Fruit Wine Production

    Prerequisite(s): VIN 146.

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

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Fall, Spring, Summer
  • VIN 148 Winery Sanitation

    Prerequisite(s): VIN 146.

    This is a course in the basic science and technology of winery sanitation. This course serves as an introduction to wine microbiology and covers all methods used for winery sanitation including premises, tank 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 hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 160 Winery Equipment Operation

    Prerequisite(s): VIN 146 or permission.

    This course covers process technologies and process systems that are used in modern commercial wineries. This course will provide an 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 hoursLecture contact hoursLab contact hoursTypically offered
    220Upon demand
  • VIN 174 Wines of the World

    This course is appropriate for commercial winemakers who want to understand how wines they produce compare and contrast with the most popular and important wine styles around the globe It also will 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 develop their sensory skills and techniques. Students must be 21 years of age.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 197 Special Topics in Viticulture and Enology

    This is a variable content course that can change from semester to semester. Topics will be identified by title in the schedule of classes. The course may be repeated if the topics differ; however, no more than six credits may count toward any degree.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    1-3Upon demand
  • VIN 202 Legal Aspects of Vineyard and Winery Operations

    Prerequisite(s): VIN 130, VIN 132 and VIN 134 or VIN 111 or VIN 146.

    This course will introduce students to the general concepts and issues relating to the creation and operation of a vineyard and winery. The course will 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 regulations 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.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 211 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 hoursLecture contact hoursLab contact hoursTypically offered
    220Upon demand
  • VIN 212 Winter Viticulture Technology

    Prerequisite(s): VIN 111.

    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 that will serve as work experience for those seeking employment in commercial viticulture. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    212Upon demand
  • VIN 213 Regional Vineyard Management

    Prerequisite(s): VIN 111 and VIN 212 or permission.

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

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Upon demand
  • VIN 214 Spring Viticulture Technology

    Prerequisite(s): VIN 111.

    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 that will serve as work experience for those seeking employment in commercial viticulture. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Upon demand
  • VIN 215 Summer and Fall Viticulture Technology

    Prerequisite(s): VIN 111 and VIN 212 or permission.

    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 that will serve as work experience for those seeking employment in commercial viticulture. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    212Upon demand
  • VIN 246 Intermediate Enology-Harvest and Crush

    Prerequisite(s): VIN 146 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 pre-harvest, fruit harvest and procedures involved in juice and must preparation. Basic organic chemistry, microbiology and some mathematics familiarity are recommended. Course Fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Fall
  • VIN 247 Intermediate Enology-Post Harvest

    Prerequisite(s): VIN 146 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 correction, aging of wine, clarification, fining, wine analysis and bottling. Basic organic chemistry, microbiology and some mathematics familiarity are recommended. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Spring
  • VIN 250 Equipment Technology for the Entrepreneur

    Prerequisite(s): VIN 130, VIN 132, and VIN 111 or VIN 146 or permission.

    This course covers equipment and technologies used in vineyard establishment and management systems used in modern commercial vineyards. An overview of vineyard establishment technologies will include soil mapping and preparation;irrigation set-up; planting systems; and vineyard trellis construction. Management equipment includes herbicide and air blast sprayers; irrigation and frost control equipment; cultivators; mechanisms used to bury the graft unions or vines for winter protection; equipment for either mechanical or manual pruning, shoot thinning, shoot positioning, fruit thinning, leaf removal and harvesting; soil mapping technology; climate monitoring equipment; fertilizer and lime application; and work place safety.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 257 Fall Wine Production Internship

    Prerequisite(s): VIN 146, VIN 148, VIN 160, VIN 246, VIN 247 or permission.

    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. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    306Fall
  • VIN 259 Cellar Operations Technology

    Prerequisite(s): VIN 146, VIN 148, VIN 160, VIN 246 or permission.

    This course expands on winery tasting room management, delving deeper into the "front of house success," focusing on tasting room design and start-up, legal and compliance issues, budgeting, finance and profitability metrics. The students will explore destination marketing, in-house and on-the-road sales practices, as well as wine club and e-commerce success. Staff training and development, leadership in the tasting room and staff retention will also be discussed. This course is designed for winery tasting room owners, managers and key sales staff who desire to expand their knowledge about the interplay of customer service, marketing and winery sales. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Upon demand
  • VIN 266 Sensory Evaluation

    Prerequisite(s): VIN 146 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. The course will include lectures, demonstrations and two day workshop. Students must be at least 21 years of age to enroll in this course. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 268 Wine and Must Analysis

    Prerequisite(s): VIN 105 and 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 are required to attend one two-day laboratory workshop. Numerous workshop options are offered across the United States. Course fee.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 270 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 hoursLecture contact hoursLab contact hoursTypically offered
    220Fall
  • VIN 271 Marketing for the Wine Business Entrepreneur

    Prerequisite(s): VIN 130, VIN 132 and VIN 111 or VIN 146 or permission.

    This course explores the strategies and tactics that a winery would utilize to develop a strong marketing program. The students will develop a marketing plan, incorporating online technology, social media, including the application of blogs and social networking accounts to market both winery retail and wholesale markets. The course will conclude with a student presentation of a marketing package directed at a specific target market.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 272 Winery Tasting Room Management

    This course will explore all aspects of managing a winery tasting room. It will cover topics such as tasting room "look and feel," merchandising, 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 hoursLecture contact hoursLab contact hoursTypically offered
    220Spring
  • VIN 275 Financial Management for the Wine Business Entrepreneur

    Prerequisite(s): VIN 130, VIN 132 and VIN 111 or VIN 146 or permission.

    This course integrates wine production with the management of a commercial operation and its strategic business units. In the process, marketing, financial management, strategic business management, legal structures, leadership organization development and the breadth of the value chain are all examined as they relate to a commercial grape and wine production facility.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 276 Advanced Tasting Room Management

    Prerequisite(s): VIN 130, VIN 132 and VIN 111 or VIN 146 or permission.

    This course explores the key components needed to optimize sales and profitability for tasting room management. The class will focus on direct sales and tasting room activities, wine club management, direct shipping, inventory control, promotions and merchandising, customer relationship management, winery events management, employee compensation issues and employee training.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 280 Winery Establishment and Design

    Prerequisite(s): VIN 130, VIN 132 VIN 111 or VIN 146 or permission.

    This course will discuss the major aspects of winery establishment and design, including the legal and regulatory process, layout, design and building; economics; cash flow; marketing and investment generation.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    220Upon demand
  • VIN 285 Addressing Human Resources

    Prerequisite(s): VIN 130, VIN 132 and VIN 134 or VIN 111 or VIN 146 or permission.

    The course will explore the different specialties that fall under the broad heading "Human Resources" and the skills necessary to succeed in them. Topics such as labor relations, global HR, executive compensation, employee development, employee law, organization styles, leadership, motivation, adaptation, employee/employer rights and responsibilities employee manual, and communications will be covered.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 290 Vineyard and Winery Safety

    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.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 293 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 hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand
  • VIN 295 Developing a Business Plan for a Commercial Vineyard/Winery

    Prerequisite(s): VIN 130, VIN 132 and VIN 111 or VIN 146 or permission.

    This capstone course provides the students an opportunity to use the knowledge and skills gained from the previous courses in the business and entrepreneurship track to create a wine industry business plan. The primary course outcome is a major project in the form of a realistic and fully-integrated 5-year strategic business plan including a financial model and supporting materials.

    Credit hoursLecture contact hoursLab contact hoursTypically offered
    330Upon demand