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VIN 11392: Winter Viticulture Practicum
2.00 Credits
Kent State University at Kent
(Repeatable for credit)Provides 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, which serves as work experience for those seeking employment in commercial viticulture. Prerequisite: VIN 11100.
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VIN 11392 - Winter Viticulture Practicum
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VIN 11492: Spring Viticulture Practicum
2.00 Credits
Kent State University at Kent
(Repeatable for credit)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. Prerequisite: VIN 11100.
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VIN 11492 - Spring Viticulture Practicum
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VIN 11592: Summer/Fall Viticulture Practicum
2.00 Credits
Kent State University at Kent
(Repeatable for credit)Provides viticulture students practical experience in summer and fall vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which serves as work experience for those seeking employment in commercial viticulture. Prerequisite: VIN 11100.
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VIN 11592 - Summer/Fall Viticulture Practicum
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VIN 14600: Introduction To Enology
3.00 Credits
Kent State University at Kent
Targets people who became interested in home winemaking with possibilities to grow into the small business opportunity, as well as cellar employees interested in winemaking career. During this course, students build proper basic understanding of winemaking which alleviates common home winemaker’s errors. Prerequisite: special approval.
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VIN 14600 - Introduction To Enology
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VIN 14800: Winery Sanitation
3.00 Credits
Kent State University at Kent
The basic science and technology of winery sanitation that includes an introduction to wine microbiology. 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 14600.
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VIN 14800 - Winery Sanitation
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VIN 16000: Winery Equipment Operation
2.00 Credits
Kent State University at Kent
Covers process technologies and process systems used in modern commercial wineries. Includes lectures, demonstrations and a two-day workshop. Overview of winemaking systems, including work place safety, cleaning and sanitation procedures, winemaking equipment and materials, tanks, barrels and barrel alternatives, filtration systems and bottling equipment. Also touches upon on chillers and electrical needs. Prerequisite: VIN 14600.
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VIN 16000 - Winery Equipment Operation
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VIN 20095: Special Topics In Viticulture And Enology
1.00 - 3.00 Credits
Kent State University at Kent
(Repeatable for a maximum of 9 credit hours) Various special topics to be announced in the Schedule of Classes, offering current topics in viticulture and enology. Prerequisite: none.
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VIN 20095 - Special Topics In Viticulture And Enology
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VIN 21000: Introduction To Wine Microorganisms
3.00 Credits
Kent State University at Kent
Introduction to the basic principles of wine microbiology and the variety of microorganisms frequently encountered in the wine making process. Yeasts, bacteria and molds play vital roles in the production of wine, both beneficial and harmful. Students become familiar with the morphology, reproduction and sensory attributes of wine microorganisms in order to understand their influence on winemaking and to be able to manage them effectively. Prerequisite: VIN 14600.
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VIN 21000 - Introduction To Wine Microorganisms
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VIN 21100: Integrated Pest Management
2.00 Credits
Kent State University at Kent
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. Course addresses management issues related to common, expected pest problems, as well as the occasional appearance of minor pest problems. Prerequisite: none.
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VIN 21100 - Integrated Pest Management
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VIN 21300: Regional Vineyard Management
2.00 Credits
Kent State University at Kent
A general study of vineyard management applicable to the Mid-America region. Covers management of the mature vineyard and builds on the topics. Prerequisite: VIN 11100.
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VIN 21300 - Regional Vineyard Management
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