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Course Criteria
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3.00 Credits
Stresses sensory evaluation of wine components. Surveys the most important components commonly found in table wines. Emphasizes identifi cation of components through tasting a series of wines that have been constructed to show the eff ects of steadily increasing the amount of the component in a wine. Prerequisite: Student must be 21 years of age. Sp
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6.00 Credits
Focuses on wine processing practices and quality control management. Presents harvest and pre-fermentation processing decisions. Covers equipment operation, maintenance, sanitation, and safety. Examines juice analysis, additions, selection of wine microorganisms, and managing fermentations. Presents post-fermentation management practices, managing malolactic fermentation, and new wine analysis. Prerequisite: CH123, CH172, VMW222, or consent of instructor. Student must be 21 years of age. F
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4.00 Credits
Focuses on wine processing practices and quality control management. Covers physical, chemical, and microbial stabilization of new wines. Includes tartrates, proteins, oxidation, reduction, color and phenols, microbial stability, use of fi ning agents, and causes and corrections of wine defects. Prerequisite: CH123, CH172, VMW244, or consent of instructor. Student must be 21 years of age. W
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4.00 Credits
Focuses on wine processing practices and quality control management. Covers wine transfer methods and wine fi ltration using pad, diatomaceous earth, and membrane fi lters. Presents aging and barrel storage, bottling practices and equipment, and required wine analysis. Prerequisite: CH123, CH172, VMW245, or consent of instructor. Student must be 21 years of age. Sp
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4.00 Credits
Emphasizes skills needed for supervision in agricultural settings. Covers confi dence and esteem building; decision making; communication; leadership and management; and legal and safety issues. Off ered as needed.
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3.00 Credits
Focuses on winemaking systems, winery operations, utilities, and equipment. Covers process technologies and systems used in wineries, winery design and layout. Stresses regulatory issues in planning and operating a winery and workplace safety. W
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3.00 Credits
Introduces vineyard and winery business management practices. Covers annual plans, budgets, and winery and vineyard development. Examines labor management, contracts, legal compliance, recordkeeping, and problem solving. Sp
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4.00 Credits
Introduces basic principles of soil science. Emphasizes grapevine mineral nutrition and the relationship of water and soils. Covers soil conservation and improvement. Sp
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4.00 Credits
Introduces the anatomy, physiology, and growth habits of grapevines. Covers plant processes responsible for patterns of growth, yield, and fruit quality in wine grapes in the context of common viticulture practices. W
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4.00 Credits
Focuses on establishing and managing a brand in the wine industry with emphasis on the Oregon wine industry. Examines multiple models and aspects of product diff erentiation, brand planning, public relations, and media relations. Prerequisite: BA223 and VMW170, or consent of instructor. Off ered as needed.
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