Viticulture & Enology, Bachelor of Science College of Agricultural & Environmental Sciences
The Viticulture & Enology major provides an interdisciplinary education in the biological and physical principles underlying grape and wine production as well as practical knowledge of grape growing (viticulture) and wine making (enology). This program provides the knowledge base for problem-solving and decision-making in commercial grape and wine production.
Preparatory Requirements
Before transferring into the Viticulture & Enology major, students must complete the following courses with a grade of C- or better and with a combined grade point average of at least 2.500 at the University of California (at least 3.000 for similar courses taken at community college) for these and all other preparatory courses. In addition, students’ overall UC GPA must be 2.250 or higher. All courses must be taken for a letter grade.
| Requirement | Units |
|---|---|
| BIS 002A | 5 |
| CHE 002A, 002B, 002C, 008A | 17 |
| MAT 016A | 3 |
| PHY 001A, 001B or 007A | 4-6 |
Recommendations
Completion of UC Davis equivalents of the following preparatory courses for the major are not required for entry but are highly recommended. Failure to complete these will delay entry into required upper division courses and may thus delay graduation. Some courses may be available at UC Davis during Summer Session:
| Requirement | Units |
|---|---|
| CHE 008B | 4 |
| MAT 016B | 3 |
| PLS 002 | 4 |
| BIS 102 | 3 |
The Program
The curriculum builds upon a foundation of biology, chemistry, biochemistry and mathematics with specialized courses related to grape and wine production. To complete the program, students may choose to place particular emphasis on viticulture, enology or economics. Credit may also be earned for foreign language study and internships.
Major Advisors
M. Bartlett
Related Major Programs
Food Science & Technology; Plant Sciences.
Career Alternatives
Graduates are qualified for a variety of vineyard and winery positions, including production management, quality control and research. Additionally, they may work in related fields such as pest management, nursery production and analytical services.
Graduate Study
Several graduate groups offer programs of study leading to advanced degrees in the fields of viticulture and enology. For the M.S. or Ph.D. degree, see Agricultural & Environmental Chemistry (Graduate Group), Engineering: Chemical Engineering, Ecology (Graduate Group), Food Science (Graduate Group), Integrative Genetics & Genomics (Graduate Group), Horticulture & Agronomy (Graduate Group), Microbiology (Graduate Group), Plant Biology (Graduate Group), Plant Pathology, Soils & Biogeochemistry (Graduate Group), and Viticulture & Enology (Graduate Group).
The major requirements below are in addition to meeting University Degree Requirements & College Degree Requirements; unless otherwise noted. The minimum number of units required for the Viticulture & Enology Bachelor of Science is 124.
| Code | Title | Units |
|---|---|---|
| Preparatory Subject Matter | ||
| Biological Science | 5 | |
| Introduction to Biology: Essentials of Life on Earth | ||
| Chemistry | 21 | |
| General Chemistry | ||
| General Chemistry | ||
| General Chemistry | ||
| Organic Chemistry: Brief Course | ||
| Organic Chemistry: Brief Course | ||
| Mathematics | 6 | |
| Short Calculus (Discontinued) | ||
| Short Calculus (Discontinued) | ||
| Physics; choose PHY 001A & PHY 001B or PHY 007A: | 4-6 | |
| General Physics | ||
| Principles of Physics and Principles of Physics | ||
| Plant Science | 7 | |
| Botany & Physiology of Cultivated Plants | ||
| Application of Computers in Technology | ||
or PLS 021V | Application of Computers in Technology | |
| Viticulture & Enology | 5 | |
| Introduction to Viticulture | ||
| Introduction to Winemaking | ||
| Preparatory Subject Matter Subtotal | 48-50 | |
| Depth Subject Matter | ||
| Biological Science; choose BIS 102 & BIS 103 or BIS 105: | 3-6 | |
| Biomolecules & Metabolism | ||
| Structure & Function of Biomolecules and Bioenergetics & Metabolism | ||
| Microbiology | 5 | |
| Introductory Microbiology | ||
| Introductory Microbiology Laboratory | ||
| Choose one: | 4 | |
| Applied Statistics in Agricultural Sciences | ||
or STA 106 | Applied Statistical Methods: Analysis of Variance | |
| Viticulture & Enology | 36-38 | |
| Viticultural Practices | ||
| Viticultural Practices | ||
| Viticultural Practices | ||
| Grapevine Growth & Physiology | ||
| Grapevine Pests, Diseases & Disorders | ||
| Analysis of Musts & Wines | ||
| Wine Production | ||
| Wine Types & Sensory Evaluation | ||
| Wine Stability | ||
| Wine Microbiology | ||
| Wine Technology & Winery Systems | ||
AND | ||
In consultation with the advisor, choose three: (6-8) | ||
| Analysis of Musts & Wines Laboratory | ||
| Wine Production Laboratory | ||
| Sensory Evaluation of Wine Laboratory | ||
| Wine Stability Laboratory | ||
| Post-Fermentation Wine Processing Lab | ||
| Wine Microbiology Laboratory | ||
If more than three are taken, the extra courses will count as restricted electives in Area B. | ||
| Depth Subject Matter Subtotal | 48-53 | |
| Restricted Electives | ||
| In consultation with advisor, choose 28 units from the following five areas. At least 12 units must be from one of the following areas: (A) Plant Science, (B) Food Science & Microbiology, or (C) Economics & Business | 28 | |
| Restricted Electives Subtotal | 28 | |
| Total Units | 124-131 | |
(A) Plant Science Area
| Code | Title | Units |
|---|---|---|
| ABT/IAD 142 | Equipment & Technology for Small Farms | 2 |
| ABT/LDA 150 | Introduction to Geographic Information Systems | 4 |
| ATM 133 | Biometeorology | 4 |
| BIS 101 | Genes & Gene Expression | 4 |
| BIS 101D | Genes & Gene Expression Discussion | 1 |
| BIT 160 | Principles of Plant Biotechnology | 3 |
| ENT 110 | Arthropod Pest Management | 5 |
| HYD/ESM/ABT 110 | Irrigation Systems & Water Management | 4 |
| HYD 124 | Plant-Water-Soil Relationships | 4 |
| MCB/PLB 126 | Plant Biochemistry | 3 |
| NEM 100 | Plant Nematology | 4 |
| PLB 111 | Plant Physiology | 3 |
| PLB 112 | Plant Growth & Development | 3 |
| PLB/ENT/PLP 123 | Plant-Virus-Vector Interaction | 3 |
| PLB 143 | Evolution of Crop Plants | 4 |
| PLP 120 | Introduction to Plant Pathology | 4 |
| PLS 154 | Introduction to Plant Breeding | 4 |
| PLS 157 | Physiology of Environmental Stresses in Plants | 4 |
| PLS 158 | Mineral Nutrition of Plants | 4 |
| PLS 171 | Principles & Practices of Plant Propagation | 4 |
| PLS 176 | Introduction to Weed Science | 4 |
| SSC 100 | Principles of Soil Science | 5 |
| SSC 102 | Environmental Soil Chemistry | 3 |
| SSC 109 | Sustainable Nutrient Management | 4 |
| SSC 118 | Soils in Land Use & the Environment | 4 |
| VEN 112 | Soils in Viticulture | 3 |
| VEN 115 | Raisin & Table Grape Production | 2 |
| VEN 216 | Sustainable Vineyard Development | 5 |
| VEN 217 | Field & GIS Evaluation of Soils | 3 |
(B) Food Science & Microbiology Area
| Code | Title | Units |
|---|---|---|
| BIS 101 | Genes & Gene Expression | 4 |
| BIS 101D | Genes & Gene Expression Discussion | 1 |
| FST 102A | Malting & Brewing Science | 4 |
| FST 102B | Practical Malting & Brewing | 4 |
| FST 104 | Food Microbiology | 3 |
| FST 104L | Food Microbiology Laboratory | 4 |
| FST 109 | Principles of Quality Assurance in Food Processing | 3 |
| FST 110 | Food Processing | 4 |
| FST 110L | Food Processing Laboratory | 2 |
| FST 127 | Sensory Evaluation of Foods | 4 |
| MIC 140 | (Discontinued) | 3 |
| MIC 150 | Genomes of Pathogenic Bacteria (Discontinued) | 3 |
| MIC 155L | (Discontinued) | 4 |
| VEN 111 | World Viticulture | 3 |
| VEN/FST 114 | Fermented Foods | 4 |
| VEN 140 | Distilled Beverage Technology | 3 |
| VEN 219 | Natural Products of Wine | 3 |
| VEN 235 | Winery Design | 4 |
(C) Economics & Business Area
| Code | Title | Units |
|---|---|---|
| ARE 100A | Intermediate Microeconomics: Theory of Production & Consumption | 4 |
| ARE 112 | Fundamentals of Organization Management | 4 |
| ARE 113 | Fundamentals of Marketing Management | 4 |
| ARE 118 | Tax Accounting | 4 |
| ARE 130 | Agricultural Markets | 4 |
| ARE 140 | Farm Management | 4 |
| ARE 150 | Agricultural Labor | 4 |
| ECN 001A | Principles of Microeconomics | 4 |
| or ECN 001AV | Principles of Microeconomics | |
| or ECN 001AY | Principles of Microeconomics | |
| ECN 001B | Principles of Macroeconomics | 4 |
| or ECN 001BV | Principles of Macroeconomics | |
| MGT 011A | Elementary Accounting | 4 |
| MGT 011B | Elementary Accounting | 4 |
(D) Language Area
Maximum 12 units, not counting course 001, of one of the following languages: French, German, Italian, Portuguese or Spanish.
Courses taught in English will not count as restricted electives in this major. At least one course must be Intermediate or Conversational; qualifying Intermediate or Conversational courses are listed below:
| Code | Title | Units |
|---|---|---|
| FRE 021 | Intermediate French | 5 |
| or FRE 021Y | Intermediate French | |
| FRE 022 | Intermediate French | 5 |
| or FRE 022Y | Intermediate French | |
| FRE 023 | Intermediate French | 5 |
| or FRE 023Y | Intermediate French | |
| GER/COM 011 | Travel & the Modern World | 4 |
| GER 020 | Intermediate German | 4 |
| GER 021 | Intermediate German | 4 |
| GER 022 | Intermediate German | 4 |
| SPA 021 | Intermediate Spanish | 5 |
| or SPA 021V | Intermediate Spanish | |
| or SPA 021Y | Intermediate Spanish | |
| SPA 022 | Intermediate Spanish | 5 |
| or SPA 022V | Intermediate Spanish | |
| or SPA 022Y | Intermediate Spanish | |
| SPA 031 | Spanish for Heritage Speakers I | 5 |
| SPA 032 | Spanish for Heritage Speakers II | 5 |
| SPA 033 | Spanish for Heritage Speakers III | 5 |
(E) Internship Area
| Code | Title | Units |
|---|---|---|
| Choose a maximum of 8 units: | 8 | |
May be increased to 12 units in exceptional circumstances. | ||
| Winemaking Seminar | ||
| Internship | ||
| Directed Group Study | ||
| Special Study for Advanced Undergraduates | ||
| Seminar | ||
| Group Study (may be counted as restricted electives by prior arrangement with advisor) | ||