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Courses in Viticulture and Enology (VEN)

Lower Division

2. Introduction to Viticulture (2)

Lecture—2 hours. Fundamental principles of biology and culture of the grapevine including taxonomy, morphology, physiology, distribution, domestication, utilization, propagation, production systems, harvesting, and storage and processing of grapes. Successful completion of the course should prepare students for upper division courses in viticulture. GE credit: SE.—F. (F.) Cantu

3. Introduction to Winemaking (3)

Lecture—3 hours. Overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and the sensory evaluation of wine. GE credit: SE, SS.—F, W, S. (F, W, S.) Heymann, Waterhouse

90X. Lower Division Seminar (2)

Seminar—1 hour; term paper (required)/discussion. Prerequisite: lower division standing and consent of instructor. Introduction to current issues surrounding wine and health as they relate to diet, nutrition, and toxicology. May not be repeated for credit. GE credit: Wrt.

99. Special Study for Undergraduates (1-5)

(P/NP grading only.)

Upper Division

101A. Viticultural Practices (3)

Lecture—1.5 hours; discussion/laboratory—3.5 hours. Prerequisite: course 2. Identification, cultivation, and use of the major wine, table, raisin, and rootstock cultivars. Includes practices specific to the fall such as fruit contracts, maturity sampling, harvesting, cover crops, and soil-pests. One field trip required. GE credit: SE.—F. (F.) Walker

101B. Viticultural Practices (3)

Lecture—1.5 hours; discussion/laboratory—3.5 hours. Prerequisite: course 2. Theory, principles, and practices of pruning and grapevine propagation. Plant materials and the certification process, weed control and weed identification, wood diseases, and frost protection. One field trip required. GE credit: SE.—W. (W.) Walker

101C. Viticultural Practices (3)

Lecture—1.5 hours; discussion/laboratory—3.5 hours. Prerequisite: course 2. Field oriented experience in the principles and practices of grapevine production, including vineyard establishment, vine training, trellising, canopy management practices, irrigation and water management, and methods of crop adjustment for improvement of fruit quality. One field trip required. GE credit: SciEng | SE.—S. (S.) Smart

110. Grapevine Growth and Physiology (3)

Lecture—3 hours. Prerequisite: course 2. Botanical aspects including morphology and domestication will precede lectures covering flower development and energy budget concepts. Impact of physiological variables such as photosynthesis translocation, mineral nutrition, and water relations on fruit ripening and composition will be covered. GE credit: SciEng | SE.—W. (W.) Matthews

111. World Viticulture (3)

Lecture—3 hours. Prerequisite: upper division standing. Study of the diversity of viticulture, both geographical and historical. History of grape growing and its spread throughout the world will be covered, along with discussions of current viticultural practices in different parts of the world, including California. GE credit: SciEng | OL, SE, WE.—S. (S.) Heymann

111L. Critical Evaluation of Wines of the World (1)

Laboratory/discussion—3 hours. Prerequisite: course 111 (must be taken concurrently), course 125 with a grade of C or better. Critical analysis of wines produced in different parts of the world with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin. (P/NP grading only.) GE credit: SE.—S. (S.) Heymann

115. Raisin and Table Grape Production (2)

Lecture—2 hours. Prerequisite: course 2. Overview of the raisin and table grape industries in California and other production areas of the world. Cultural practices associated with raisin and table grape production will also be discussed. GE credit: SciEng | SE.—S. (S.) Williams

118. Grapevine Pests, Diseases and Disorders (3)

Lecture—3 hours. Prerequisite: course 2. Various pests and diseases of vineyards throughout California. Pest/disease identification and control methods (to include sampling techniques) also will be discussed. Integrated management approach to pest control methods will be emphasized. GE credit: SciEng | SE.—F. (F.) Cantu

123. Analysis of Musts and Wines (2)

Lecture—2 hours. Prerequisite: Chemistry 2C and 8B or equivalent; Agricultural Management and Rangeland Resources 21 or equivalent. Students enrolled in the lecture only portion of the course will be required to enroll in 1 unit of course 199/299. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. GE credit: SciEng | SE.—F. (F.) Waterhouse

123L. Analysis of Musts & Wines Laboratory (2)

Lab—3 hours; independent study—3 hours. Prerequisite: Chemistry 2C and 8B, or equivalent, Agricultural Management and Rangeland Resources 21, and course 123 (course 123 may be taken concurrently). Restricted to upper division and graduate students in Viticulture & Enology; others by approval of instructor. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. Laboratory exercises demonstrating various chemical, physical and biochemical methods. Data will be analyzed and results interpreted in weekly lab reports; includes student-designed independent project and written report. GE credit: SciEng, Wrt | QL, SE, VL, WE.—F. (F.) Waterhouse

124. Wine Production (2)

Lecture—2 hours. Prerequisite: course 3, 123 (may be taken concurrently), Biological Sciences 102. Principles and practices of making standard types of wines, with special reference to grape varieties used and methods of vinification. SciEng | GE credit: SE, WE.—F. (F.) Bisson

124L. Wine Production Laboratory (3)

Laboratory—3 hours; independent study—3 hours; term paper. Prerequisite: course 124 (may be taken concurrently). Restricted to undergraduate students in fermentation science, viticulture and enology, biotechnology, microbiology, food science and applied plant biology or graduate students in food science, agricultural and environmental chemistry and horticulture. Current technologies used in production of California table wines; analysis and monitoring of impact of fermentation variables on microbial performance and product quality; student-designed independent research project. GE credit: SciEng | OL, SE, WE.—F. (F.) Bisson

125. Wine Types and Sensory Evaluation (2)

Lecture—2 hours. Prerequisite: course 124; Plant Sciences 120 or Statistics 106. Open to upper division and graduate students in Viticulture & Enology; others by approval of instructor. Principles of sensory evaluation and application to wines. Factors influencing wine flavor, data from sensory analysis of model solutions. GE credit: SciEng | QL, SE.—S. (S.) Heymann

125L. Sensory Evaluation of Wine Laboratory (2)

Laboratory—3 hours; term paper. Prerequisite: course 125 (may be taken concurrently). Restricted to upper division majors in fermentation science or viticulture and enology or graduate students in food science. Sensory evaluation of wines and model systems using discrimination tests, ranking, descriptive analysis and time-intensity analysis. Data analyzed by appropriate statistical tests and results interpreted in extensive weekly lab reports. GE credit: SciEng | QL, SE, VL, WE.—S. (S.) Heymann

126. Wine Stability (3)

Lecture—2 hours; discussion—1 hour. Prerequisite: course 124. Restricted to students in viticulture and enology, fermentation science, applied plant biology majors, or graduate students in food science, microbiology, horticulture, and horticulture and agronomy. Principles of equilibria and rates of physical and chemical reactions in wines; treatment of unstable components in wines by absorption, ion exchange, refrigeration, filtration, and membrane processes; and protein, polysaccharide, tartrate, oxidative, and color stabilities. GE credit: SciEng | SE.—W. (W.) Runnebaum

126L. Wine Stability Laboratory (2)

Laboratory—3 hours; independent study—3 hours. Prerequisite: course 126 (may be taken concurrently); consent of instructor. Restricted to upper division fermentation science, viticulture and enology majors, or graduate students in food science, agricultural and environmental chemistry, microbiology or by consent of instructor. Practical application of principles of equilibria and rates of physical and chemical reactions to wine stability. GE credit: SciEng | SE, WE.—W. (W.) Runnebaum

128. Wine Microbiology (2)

Lecture—2 hours. Prerequisite: courses 123 and 124; Microbiology 102 and 102L, or Food Science and Technology 104 and 104L; courses 125 and 126 recommended. Nature, development, physiology, biochemistry, and control of yeasts and bacteria involved in the making, aging and spoilage of wine. GE credit: SciEng | SE.—W. (W.) Bisson

128L. Wine Microbiology Laboratory (2)

Laboratory—6 hours. Prerequisite: course 123, 124, and 128 (may be taken concurrently), Microbiology 102L or Food Science and Technology 104 and 104L; course 125 and 126 recommended. Restricted to upper division students in fermentation science, viticulture and enology or graduate students in food science. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. GE credit: SciEng | SE, VL, WE.—W. (W.) Bisson

135. Wine Technology and Winery Systems (5)

Lecture—3 hours; discussion/laboratory—2 hours. Prerequisite: course 124. Process technologies and process systems that are used in modern commercial wineries. Lectures, demonstrations, problem solving sessions, and possible field trips. Includes grape preparation and fermentation equipment; post-fermentation processing equipment; winery utilities, cleaning systems, and waste treatment. GE credit: SciEng | SE.—S. (S.) Block

140. Distilled Beverage Technology (3)

Lecture—3 hours. Prerequisite: Chemistry 8B; Food Science and Technology 110A. Distillation principles and practices; production technology of brandy, whiskey, rum, vodka, gin, and other distilled beverages; characteristics of raw materials, fermentation, distillation, and aging. Offered in alternate years. GE credit: SciEng | QL, SE.— (S.) Boulton

181. Readings in Enology (1)

Discussion—1 hour. Prerequisite: course 3. Critical evaluation of selected monographs in enology. Discussion leadership rotates among the students. May be repeated three times for credit. (P/NP grading only.) GE credit: SE.—S. (S.) Matthews

190X. Winemaking Seminar (1)

Seminar—1 hour; discussion—1 hour. Prerequisite: course 3. Open to Viticulture and Enology majors and graduate students. Outside speakers on a specific winemaking topic chosen for the quarter. Discussion with the speaker hosted by the faculty member(s) in charge. May be repeated three times for credit. (P/NP grading only.) GE credit: SE.—S. (S.) 

192. Internship (1-12)

Internship—3-36 hours. Prerequisite: completion of 84 units. Work experience related to Fermentation Science (Enology) or Plant Science (Viticulture) majors. Internships must be approved and supervised by a member of the department or major faculty, but are arranged by the student. (P/NP grading only.) GE credit: SE.

198. Directed Group Study (1-5)

Prerequisite: consent of instructor. (P/NP grading only.)—F, W, S. (F, W, S.)

199. Special Study for Advanced Undergraduates (1-5)

(P/NP grading only.) GE credit: SE.

Graduate

200. Introduction to Scientific Methods (2)

Lecture/discussion—1 hour; term paper. Prerequisite: graduate standing or consent of instructor. Processes involved in conducting scientific research. Topics include conducing literature review, formulating hypotheses, and analyzing and reporting results. Annotated bibliography and written and oral research proposal.

210. Grape Development and Composition (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: Biological Sciences 102 and 103, or 105. Anatomy, physiology and biochemistry of grape berry development, with emphasis on the development of grape composition relevant to winemaking. Offered in alternate years.—S. Adams, Polito

213. Flavor Chemistry of Foods and Beverages (3)

Lecture/discussion—3 hours. Prerequisite: Chemistry 8B, course 123, course 123L or Food Science and Technology 103 or consent of instructors. Students will become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. Students will be required to read and critically evaluate flavor chemistry literature. (Same course as Food Science and Technology 213).—S. (S.) Ebeler, Heymann

215. Sensometrics (3)

Lecture—3 hours. Prerequisite: Food Science and Technology 117 or the equivalent, course 125 and 125L or Food Science and Technology 107A or 107B. Experimental design and statistical analysis, including multivariate analysis, for both sensory and instrumental data in enology and food-related studies.—F. (F.) Heymann

216. Sustainable Vineyard Development (5)

Lecture/discussion—3 hours; fieldwork—3 hours; term paper. Prerequisite: course 101A, 101B, 101C, and one of courses 115 and 118 or consent of instructor; course 110, Soil Science 100, Atmospheric Science 133 and Agricultural and Resource Economics 140 recommended. Application of plant, meteorological, soil, water, GIS, and economic sciences to sustainable vineyard development. Preparation of a comprehensive study to determine the viticultural and economic feasibility of a given site for raisin, table, or wine grape production.—F. (F.) Smart

217. Field and GIS Evaluation of Soils (3)

Lecture/laboratory—4 hours; fieldwork—3 hours. Prerequisite: Plant Sciences 120, 205 or 206; Soil Science 100, 105, or 107; course 101C; Applied Biotechnology 180 are recommended; consent of Instructor. Principles and practices used to evaluate agricultural soils in the field, including soil pits, soil cores, electrical conductivity meters, ground penetrating radar, geomorphology and surface terrain analysis. Use of geographic information sciences, soil databases, digital elevation models and geostatistics. Offered in alternate years.—(W.) Smart

219. Natural Products of Wine (3)

Lecture—3 hours. Prerequisite: courses 123 and 124, or natural products background and consent of instructor. Structure, occurrence, and changes due to wine production to the natural products found in wine. Chemicals with a sensory impact will be emphasized, including flavonoids and other phenolics, terpenes and norisoprenoids, pyrazines, oak volatiles and other wine constituents.—F. (F.) Waterhouse

223. Instrumental Analysis of Must and Wine (4)

Lecture—2 hours; laboratory—3 hours; discussion—1 hour. Prerequisite: course 123 or Food Science and Technology 103 required. Biological Sciences 102 and 103 or Biological Sciences 105, Chemistry 107B or Chemistry 115 recommended. Open to upper division students in Viticulture & Enology, Food Science and Technology; students in Food Science, Ag & Environmental Chemistry and Viticulture & Enology graduate groups. Theory and practice of instrumental analysis of wines and musts. Emphasis on the principles of analytical techniques (e.g., CE, GC, HPLC, Mass Spectrometry) and factors determining correct choice of instrumental method.—S. (S.) Ebeler

224. Advances in the Science of Winemaking (3)

Lecture—3 hours. Prerequisite: course 125, 126 and graduate standing or consent of instructor. Selected topics in the science and technology of winemaking. Topics drawn from current research of participating faculty. Critical analysis of the technical content of published material.—S. (S.) 

225. Advanced Sensory Analysis of Wines (3)

Lecture/discussion—2 hours; laboratory—4 hours. Prerequisite: courses 124 and 125 (or Food Science and Technology 107) and Agricultural Management and Rangeland Resources 120 or the equivalent. Sensory descriptive analysis experiments will be designed and conducted using standard sensory science methods. Data will be analyzed by analyses of variance, principal component analyses and generalized Procrustes analysis to evaluate the judge's performance and interpret the significance of the results.—S. Heymann

235. Winery Design (4)

Lecture—2 hours; discussion—1 hour; independent study. Prerequisite: course 124, 135 or consent of instructor. Design of wineries. Includes process calculations, equipment selection, process layout and building choice and siting. Project scheduling, capital costs, and ten-year cash flow analysis for the winery. One field trip required. Offered in alternate years.—W. Boulton

270. Critical Evaluation of Scientific Literature (2)

Discussion—2 hours. Prerequisite: consent of instructor. Contemporary research topics in biological sciences. Discussion of recent research articles in a special topic area. Intended to develop skills in critical evaluation of scientific publications. May be repeated for credit. (S/U grading only.)—F, S. (F, S.) Bisson

290. Seminar (1)

Seminar—1 hour. Prerequisite: consent of instructor. (S/U grading only.)—F, S. (F, S.)

290C. Advanced Research Conference (1)

Discussion—1 hour. Prerequisite: graduate standing and consent of instructor. Planning and results of research programs, proposals, and experiments. Discussion and critical evaluation of original research being conducted by the group. Discussion led by individual research instructors for research group. May be repeated for credit. (S/U grading only.)— F, W, S. (F, W, S.)

291. Advanced Viticulture (2)

Lecture/discussion—2 hours. Prerequisite: course 110, 116, 124, 125; course 210 recommended. Critical evaluation of scientific and popular literature on selected topics of current interest that relate viticulture to fruit or wine sensory attributes or quality. May be repeated one time for credit. Offered in alternate years.—(W.) Matthews

292. Advanced Internship (1-15)

Internship—3-45 hours. Prerequisite: courses 123, 123L, 124, 124L, 125, 125L, 126, 126L, 128, 128L; consent of instructor. Restricted to Viticulture & Enology Graduate Group graduate students. Work experience related to Fermentation Science (Enology) or Plant Science (Viticulture) majors. Internships must be approved and supervised by a graduate group faculty member or students major professor, but are arranged by the student. May be repeated 15 units for credit. (S/U grading only.)—F, W, S. (F, W, S.) 

297T. Tutoring in Viticulture and Enology (1-5)

Prerequisite: graduate standing and consent of instructor. Designed for graduate students who desire teaching experience, but are not teaching assistants. Student contact primarily in laboratory or discussion sections, and under direction of a faculty member. (S/U grading only.)

298. Group Study (1-5)

(S/U grading only.)

299. Research (1-12)

(S/U grading only.)

Professional

396. Teaching Assistant Training Practicum (1-4)

Prerequisite: graduate standing. May be repeated for credit. (S/U grading only.) F, W, S. (F, W, S.)

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Updated: November 21, 2017 12:17 PM