|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
Vineyard practices for the winter season, including growth cycles, frost damage, field trials, sales contracts, labor relations and the relationship of pruning to wine quality Emphasis on practical applications of viticulture theory.. 3 lecture, 3lab hrs/wk.
-
4.00 Credits
Vineyard practices for the spring and summer seasons, including mildew control, grape sampling and advanced pruning. Emphasis on practical applications of viticulture theory. 3 lecture, 3 lab hrs/wk.
-
3.00 Credits
The science of winemaking from the vineyard to the winery. Students will produce their own wine. Students must be at least 21 years of age. 2 lecture, 3 lab hrs/wk.
-
3.00 Credits
Wine sensory evaluation, including sensory testing techniques, identification of wine traits, statistical analysis of trials and sensory evaluation of representative wines. Students must be at least 21 years of age. Laboratory materials fee. 2 lecture, 2 lecture/lab hrs/wk.
-
1.00 Credits
History, viticultural practices and winemaking styles of major wine regions, including particulars about climate, soil, varietals and unique facets of each. Sensory assessment of representative samples. Students must be at least 21 years of age. 2 lecture/lab hrs/wk.
-
1.00 Credits
History, viticultural practices and winemaking styles of the Pacific region, including particulars about climate, soil, varietals and unique facets of Chile, Argentina, California and Washington. Sensory assessment of representative samples. Students must be at least 21 years of age. 2 lecture/lab hrs/wk.
-
1.00 Credits
History, viticultural practices and winemaking styles of Oregon, including particulars about climate, soil, varietals and unique facets. Sensory assessment of representative samples. Students must be at least 21 years of age. 2 lecture/lab hrs/wk.
-
4.00 Credits
Winery laboratory practices, including basic principles, techniques and common methods of analysis for musts and wines. Laboratory methods used to determine when to add amendments to wines and how to stabilize and clarify wines. 3 lecture, 3 lab hrs/wk.
-
5.00 Credits
The Science of Winemaking I is a hands-on course in all aspects of wine production, from scrubbing bins to making yeast additions. Registration Enforced Prerequisite: GS 105. 4 lecture, 3 lab hrs/wk.
-
5.00 Credits
Wine production theory and practice, including equipment sanitation, crushing, pressing and fermentation. Registration Enforced Prerequisite: GS 105. 4 lecture, 3 lab hrs/wk.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|