Viticulture & Enology
ENOL 15. Introduction to Enology
History and development of the wine industry; mechanics of various processes and factors affecting wine quality and consumer acceptance.
Units: 3
Course Typically Offered: Fall, Spring
ENOL 45. Wine Evaluation Techniques
Parameters that determine sensory quality in wines. Wine appreciation. Critical evaluation of wines including premium varietals. Non-major students must be 21 years of age - State law. (3 lecture hours) (Course fee: $50) (Formerly ENOL 25)
Units: 3
Course Typically Offered: Fall, Spring
ENOL 105. Advanced Sensory Evaluation of Wines
Prerequisites: ENOL 45, ENOL 110. Techniques of sensory science and wine tasting applied to the perception of wine styles, quality attributes, difference, and preference testing. The lab provides hands-on experience in applying concepts and tasting techniques. Statistical concepts. (2 lecture, 2 lab hours) (Course fee: $40)
Units: 3
Course Typically Offered: Fall, Spring
ENOL 110. Grape and Wine Chemistry
Prerequisite: CHEM 150 or ENOL 168 or taken concurrently. Biosynthesis of grape-based compounds through fundamental chemical concepts of wine production and aging. Chemical processes that contribute to final wine composition, how grape and wine production practices can be used to manage composition.
Units: 3
Course Typically Offered: Spring
ENOL 115. Analytical Methods for Wine I
Corequisite: ENOL 164; prerequisite: ENOL 110 and CHEM 105 (may be taken concurrently) or permission of instructor. Fundamental principles and practices of methods of analysis for grape juice and wine during crush. Emphasis on practical laboratory procedures (2 lecture, 4 lab hours)
Units: 4
Course Typically Offered: Fall
ENOL 125. Wine Microbiology
Prerequisites: ENOL 15, ENOL 110; CHEM 150 or ENOL 168. Identification, physiology, and biochemistry of bacteria and yeasts involved in winemaking and spoilage of wines. Vinous and malo-lactic fermentations. Sherry organisms and other film yeasts. (2 lecture, 6 lab hours)
Units: 4
Course Typically Offered: Spring
ENOL 140. Regulations: Wine and Brandy
Prerequisites: ENOL 15. Rules and regulations concerning wine and brandy licensing; recordkeeping; production; taxation; enological practices; rule making; labeling. Interstate and international commerce. Export requirements.
Units: 2
Course Typically Offered: Spring
ENOL 151. Winery Equipment
Prerequisites: ENOL 15 passed. Evaluation, use, location, operation, and repair of winery equipment. Winery safety. Safety equipment required. (1 lecture, 3 lab hours)
Units: 2
Course Typically Offered: Spring
ENOL 162T. Topics in Enology and Fermentation Science
Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some topics may include labs.
Units: 1-4, Repeatable up to 12 units
ENOL 163. Fermentation
Prerequisite: ENOL 15 (may be taken concurrently). Vinification/Fermentation Laboratory practice at the university's Enology Pilot Plant and Ag Lab Winery. Individual winemaking. Students must supply their own grapes. (1 lecture, 5 lab hours)
Units: 3
Course Typically Offered: Fall
ENOL 164. Wine Analysis and Production
Corequisite: ENOL 115. Prerequisites: ENOL 110; ENOL 151; ENOL 163. Only open to Enology and viticulture students. Laboratory and winery experience in winemaking operations, including harvest, scheduling, crushing, fermentation, safety, sanitation procedures, record keeping, analysis, and operation of enology facility equipment. Safety equipment required. (2 lecture, 6 lab hours)
Units: 4
Course Typically Offered: Fall
ENOL 166. Cellar Operations
Prerequisite: ENOL 115, ENOL 164 (must be taken the previous semester). Survey of cellaring operations and equipment. Analytical methods, blending, fining, ion exchange, finishing, and bottling. (2 lecture, 3 lab hours; local field trips)
Units: 3
Course Typically Offered: Spring
ENOL 168. Introduction to Vine, Grape and Yeast Biochemistry
Prerequisites: CHEM 8 or 3B. Designed for Viticulture and Enology students. Introductory concepts of biochemical macromolecules and structures related to the function of grape vines, yeast, and winemaking. Formerly ENOL 162T. (3 lecture hours)
Units: 3
ENOL 170E. Wine Business
Prerequisite: AGBS 1. Theory and practice of wine business practices. Develop understanding of the following areas: business plan development, organizational structure, human resources, entrepreneurship, family business, government regulation, management of technology, financial management and social responsibility. (2 lecture, 2 activity hours)
Units: 3
Course Typically Offered: Spring
ENOL 173. Wine Marketing
Prerequisites: ENOL 45. Marketing principles as applied to wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising. Regulations. Interstate and international trade. (2 lecture, 2 activity hours)
Units: 3
ENOL 175. Winery Management
Prerequisites: ENOL 15 and permission of instructor. Physical properties of a winery; administrative organization; leadership; personnel; winery operational management and financial analysis; and local, state, and federal regulatory statutes.
Units: 3
Course Typically Offered: Spring
ENOL 180. Undergraduate Research
Prerequisite: ENOL 164. Open to juniors or seniors with permission of instructor. Exploratory work on a suitable agricultural problem in enology. Approved for RP grading.
Units: 1-4
Course Typically Offered: Fall, Spring
ENOL 190. Independent Study
See Academic Placement -- Independent Study. Approved for RPgrading.
Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring
ENOL 194I. Wine Industry Internship
Prerequisite: permission of instructor. Field experience in a career specialty that integrates with classroom instruction. Requires written reports of knowledge and experience gained. CR/NC grading only.
Units: 2-4
Course Typically Offered: Fall
ENOL 199. Undergraduate Seminar
Oral presentations of topics of current interest in enology, wine grapes, and fermentation science.
Units: 1, Repeatable up to 2 units
Course Typically Offered: Fall
VEN 210. Advanced Grape and Wine Chemistry
Prerequisite: ENOL 110. Current advances and innovations in grape and wine chemistry. Students completing this course will understand advanced wine chemistry, be able to search literature, design experiments, collect, analyze and interpret data, and write scientifically.
Units: 3
VEN 229. Graduate Seminar
Prerequisite: permission of the instructor. Oral presentation on topics of current interest in viticulture and enology. Develops skills in critical review and analysis of current literature and recent advances.
Units: 1, Repeatable up to 2 units
VEN 250T. Topics in Viticulture and Enology
Prerequisites: Admission to a graduate program in the College of Agriculture Sciences and Technology and permission of the instructor. Advanced studies of current topics in viticulture and enology selected by instructor. Students will be required to prepare oral and written presentations demonstrating an in-depth understanding of the chosen topic(s). Participation in classroom discussion will be required as part of the grade.
Units: 1-3, Repeatable up to 6 units
VEN 280. Research in Viticulture and Enology
History, current trends, and modern methodology for research in Viticulture and Enology. Exposure to funding opportunities and dissemination of research results in the grape and wine industry. This course will also involve critical evaluation of published literature on grape and wine research.
Units: 3
VEN 290. Independent Study
See Academic Placement - Independent Study. Approved for RP grading.
Units: 1-3
VEN 299. Thesis
See Criteria for Thesis and Project. Prerequisite: Advancement to Candidacy. Preparation, completion, and submission of an acceptable thesis for the master's degree. Oral defense of thesis required. Approved for RP grading.
Units: 6
VEN 299C. Thesis Continuation
Prerequisite: VEN 299. For continuous enrollment while completing the thesis. May enroll twice with department approval. Additional enrollments must be approved by the Dean of Graduate Studies.
Units: 0
VIT 15. Introduction to Viticulture
This course provides an introduction to viticulture, covering origin and distribution of grapevines; anatomy, morphology and phenology of grapevines; uses and products of grapes; grape production of the world, USA, and California; basics of cultivars, rootstocks, and cultural practices for producing wine grapes, table grapes, and raisins. (Formerly VIT 162T)
Units: 3
Course Typically Offered: Fall
VIT 100. Viticulture and Enology Research Methods
Prerequisites: MATH 11 or 11L or equivalent. An introduction to data collection, processing, analysis, interpretation, and presentation in viticulture and enology. Use of graphics in presentations and publications. Procedures used in designing research experiments and types of experimental designs. Use of multivariate analysis in viticulture and enology. (Formerly VIT 162T)
Units: 3
Course Typically Offered: Fall
VIT 101. General Viticulture I
Prerequisite: BIOL 11 and VIT 15. Growth and physiology of the grapevine. Climatic and soil requirements for grape growing. Principles and practices of grapevine irrigation and nutrition. Summer and fall cultivation practices: canopy management, yield assessment, harvest, post-harvest management. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Fall
VIT 102. General Viticulture II
Prerequisite: BIOL 11 and VIT 15. Winter and spring vineyard actions. Vine pruning, propagation, planting, training, and trellis systems. Recent developments in viticulture practices, with emphasis on raisin, table, and wine grape production. Vine anatomy, morphology and phenology. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Spring
VIT 103. Table Grapes and Raisins: Production and Post-Harvest
Prerequisite: VIT 101 and VIT 102. Overview of table grape and raisin production and marketing. Principles and practices of raisin production; sun drying, mechanical dehydration, on-the-vine drying; new raisin processes to produce new products. Major table grape and raisin growing regions. Cultural practices and vineyard management. Harvesting practices and post-harvest technology. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Fall
VIT 106. Winegrape Production
Prerequisite: VIT 101 and VIT 102. Advanced viticulture course in the science of winegrape production. Covers the basics and advanced technology of winegrape growing for wine production. (1 lecture, 3 lab hours)
Units: 2
Course Typically Offered: Fall
VIT 160. Mechanized, Automated and Digital Viticulture
Prerequisite: VIT 15 and VIT 101 or equivalent. Provides detailed description of the machinery and mechanical operations used to establish vineyards, carry out cultural practices, and harvest grapes for production of wine grapes, raisins, and table grapes. Introduce students to new technologies in vineyard management, precision viticulture, data science and robotics. Objective is to provide students with an understanding of modern viticulture practices to increase efficiency in vineyard systems. (3 lecture hours)
Units: 3
Course Typically Offered: Spring
VIT 162T. Topics in Viticulture
Viticultural topics in wine, table and raisin grape production. Some topics may include labs.
Units: 1-4, Repeatable up to 12 units
VIT 165. Ampelography Grape Genetics
Prerequisite: VIT 101 and VIT 102. Taxonomy and ampelography of the grapevine with emphasis on genus, species, varieties, and clones. Identification, viticulture attributes, adaptation, and utilization of the leading rootstocks, raisin, table, and wine varieties grown in California and the United States. The role of grape genetics in new cultivar development for pest and disease resistance, environmental factors. (3 lecture hours)
Units: 3
Course Typically Offered: Fall
VIT 166. Management of Grape Diseases, Disorders, and Pests
Prerequisites: BIOL 11 and VIT 102. In-depth study of grapevine abnormalities. Identification of specific fungal diseases, bacterial infections, virus infections, grape pests and abnormalities related to environmental, physical conditions. Deficiencies and toxicity of nutrients, herbicide damage and genetic mutations to help identify pest and disease symptoms from environmental effects. California used as an example to explain, plan and monitor calendar of events for spray programs. Integrated Pest Management specific to wine, table and raisin grapes. (Formerly VIT 162T)
Units: 3
Course Typically Offered: Spring
VIT 167. Vineyard Ecology and Organic Production
Prerequisites: BIOL 11 or equivalent. This course will help students develop an understanding of vineyard production systems, environmental aspects of vineyards; ecosystem services of vineyards; socio-economic aspects of vineyards; aspects of organic production of raisin, table, and wine grapes; and aspects of organically produced wine. Formerly VIT 162T. (3 lecture hours)
Units: 3
Course Typically Offered: Fall
VIT 168. Vineyard Floor Vegetation Management
Prerequisites: BIOL 11, CHEM 3A, 3B or 8. Vineyard floor, vegetation management principles, practices, chemical, non-chemical management. ID, description of abiotic, biotic components. Assessment, quantification of component contributions on vine canopy productivity. Integration of cultural, physical, biological, chemical vegetation management strategies, major modes of action of herbicides used for undesirable vegetation elimination in vineyards. Herbicide rates, sprayer calibrations. Designing, recommend, implement sustainable vineyard floor management strategies. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Spring
VIT 180. Undergraduate Research
Prerequisite:VIT 101 and VIT 102 or with permission of instructor. Open to juniors or seniors with permission of instructor. Exploratory work on a suitable agricultural problem in viticulture. Approved for RP grading.
Units: 1-4
Course Typically Offered: Fall, Spring
VIT 190. Independent Study
See Academic Placement-Independent Study. Approved for RP Grading
Units: 1-3, Repeatable up to 6 units
Course Typically Offered: Fall, Spring
VIT 194I. Grape and WIne Industry Internship
Prerequisite: Permission of instructor. Field experience in career specialty that integrates with classroom instruction. Written reports of knowledge and experience gained are required. CR/NC grading only.
Units: 2-4
VIT 196. Viticulture Projects
Prerequisite: MEAG 3 or MEAG 5; and VIT 101 and VIT 102. Knowledge gained from classroom instruction applied to vineyard conditions. Students will be assigned to a block in the university vineyard and participate in cultural practices and marketing the crop. This course must be taken twice to complete the project. Approved for RP grading and CR/NC grading.
Units: 2, Repeatable up to 4 units
Course Typically Offered: Fall, Spring
VIT 199. Viticulture Seminar
Seminar format in which professionals in the grape and wine industry will make 30 to 40 minute presentations. Afterwards, there will be five to 10 minutes reserved for questions. The seminars are intended to elicit considerable interaction among participants. The setting is informal. (Formerly VIT 162T)
Units: 1, Repeatable up to 4 units
Course Typically Offered: Fall
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