Viticulture Enology Course Descriptions
VIN 1113: INTRODUCTION TO VITICULTURE AND VINEYARD ESTABLISHMENT
This course is designed to introduce students to viticulture in general and to current practices for establishing a
commercial vineyard. Toics covered include varietal selection, site preparation, equipment, site selection, first season
establishment, vine growth development and training, trellis systems, weed control, vine disease control, and pruning for
training purposes. Students are required to partner with an approved vineyard to participate in the required field
experience portion of the course.
VIN 1132: WINTER VITICULTURE AND VINEYARD ESTABLISHMENT
Pre-requisite: VIN 1113
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 which will serve as work experience for those seeking employment in commercial viticulture.
VIN 1142: SPRING VITICULTURE TECHNOLOGY
Pre-requisite: VIN 1113
This course is designed to provide students initiated in the field of viticulture personal 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 which will serve as work experience for those seeking employment in commercial viticulture.
VIN 1152: SUMMER/FALL VITICULTURE TECHNOLOGY
Pre-requisite: VIN 1113, VIN 1132 recommended
This course is designed to provide students initiated in the field of viticulture personal 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 which will serve as work experience for those seeking employment in commercial viticulture.
VIN 1463: INTRODUCTION TO ENOLOGY
This is an introductory course in the basic science and technology of winemaking. It is intended for the entrepreneur
exploring business opportunities in the grape wine industry, and/or the prospective small winery employee interested in
career development. The home winemaker that has never undergone any formal training on the subject may also benefit
from this basic course. Students will make wine at home from a kit, track fermentation, make varioius chemical
measurements and provide one bottle of finished wine to the instructor for evaluation at the conclusion of the course.
VIN 1483: WINERY SANITATION
Prerequisite: VIN 1463 (recommended) or permission.
This is a course in the basic science and technology of winery sanitation. The course serves as an introduction to wine
microbiology and 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.
This course is designated as "Green".
VIN 1593: GRAPE VARIETIES/MID AMERICA
This course is designed to introduce students to the grape varieties best suited to the Mid-American region with an
emphasis on the Arkansas grape growing region. Students will benefit from in-depth analysis of the regional factors which
contribute to Midwest grape production.
VIN 1602: WINERY EQUIPMENT OPERATIONS
Prerequisite: VIN 1463 (recommended) or permission.
This course covers process technologies and process systems that are used in modern commercial wineries. This course
will include lectures, demonstrations and a two-day workshop. 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 workplace safety.
VIN 2103: 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.
VIN 2112: 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.
This course is designated as "Green".
VIN 2132: MIDWEST VINEYARD MANAGEMENT
Pre-requisite: VIN 1113 and VIN 1132
This course is a study of commercial grape growing in the Midwest of the United States. Topics include cultivars, vine
nutrition, irrigation, canopy managment, pests, maturity sampling and harvest, balanced pruning/cropping and cold injury.
VIN 2363: GRAPE VARIETIES OF MID AMERICA (ARKANSAS GRAPES)
Pre-requisite: VIN 1113
This course is designed to introduce students to the grape varieties best suited to the Mid American region with an
emphasis on the Arkansas grape growing region. Students will benefit from in depth analysis of the regional factors which
contribute to Midwest grape production.
VIN 2463: INTERMEDIATE ENOLOGY
Prerequisite: VIN 1463 or permission.
This course in the science and technology of wine making is intended for the experienced intermediate wine maker, the
winery employee interested in career development, or the advanced home wine maker that is seeking new challenges.
Basic organic chemistry, microbiology, and some mathematics familiarity are recommended.
This course is designated as "Green".
VIN 2573: FALL WINE PRODUCTION INTERNSHIP
Prerequisites: VIN 1463, VIN 1483, VIN 1602, and VIN 2463 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 or 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 wine making process and
common winery operations.
VIN 2592: CELLAR OPERATION TECHNOLOGY
Prerequisite: VIN 2573 or permission.
This course is designed to provide student initiated in the field of enology with actual and practical exposure to the
technology of wine making as is performed during the passive vineyard periods associated with winter. The student is
expected to improve his or her understanding of the methods and science involved by on-site participation in each of the
various activities associated with finished wine production. The course is designed to serve as actual practical exposure
and may qualify as experience for those seeking employment in commercial enology.
VIN 2663: SENSORY EVALUATION
Prerequisite: VIN 1463 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 sensor kits and
workshops to further their sensory evaluation skills and techniques.
VIN 2683: WINE AND MUST ANALYSIS
Prerequisites: VIN 1463 and CHEM 1114 or permission.
Principals 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 will participate in workshops and hands-on experiences at participating wineries.
VIN 2933: 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.
This course is designated as "Green".
VIN 2991,2992,2993,2994,2995,2996: SPECIAL TOPICS IN VITICULTURE AND ENOLOGY
This course is designed to introduce students to specific areas in Viticulture and Enology. Course content and credit are
designed to meet the needs of the student. The topic will vary from offering to offering; thus, the course may be taken
more than once for a total of 6 hours. This course requires 15 clock hours per one semester credit hour.