Viticulture & Enology, Bachelor of Science College of Agricultural & Environmental Sciences

The Major Program

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


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

H. Heymann

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).

Preparatory Subject Matter
Biological Science5
Introduction to Biology: Essentials of Life on Earth
General Chemistry
General Chemistry
General Chemistry
Organic Chemistry: Brief Course
Organic Chemistry: Brief Course
Short Calculus
Short Calculus
Physics; choose PHY 001A & PHY 001B or PHY 007A:4-6
General Physics
Principles of Physics
and Principles of Physics
Plant Science7
Botany & Physiology of Cultivated Plants
Choose one:
Application of Computers in Technology
Equivalent & advisor approval.
Viticulture & Enology5
Introduction to Viticulture
Introduction to Winemaking
Preparatory Subject Matter Subtotal48-50
Depth Subject Matter
Biological Science; choose BIS 102 & BIS 103 or BIS 105:3-6
Biomolecules & Metabolism
Structure & Function of Biomolecules
and Bioenergetics & Metabolism
Introductory Microbiology
Introductory Microbiology Laboratory
Choose one:4
Applied Statistics in Agricultural Sciences
Applied Statistical Methods: Analysis of Variance
Viticulture & Enology36-38
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
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 Subtotal48-53
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 & Business28
Restricted Electives Subtotal28
Total Units124-131

(A) Plant Science Area

ABT 142Equipment & Technology for Small Farms2
ABT 150Introduction to Geographic Information Systems4
ATM 133Biometeorology4
BIS 101Genes & Gene Expression4
BIS 101DGenes & Gene Expression Discussion1
BIT 160Principles of Plant Biotechnology3
ENT 110Arthropod Pest Management5
HYD 110Irrigation Systems & Water Management4
HYD 124Plant-Water-Soil Relationships4
MCB 126Plant Biochemistry3
NEM 100Plant Nematology 4
PLB 111Plant Physiology3
PLB 112Plant Growth & Development3
PLB 123Plant-Virus-Vector Interaction3
PLB 143Evolution of Crop Plants4
PLP 120Introduction to Plant Pathology4
PLS 154Introduction to Plant Breeding4
PLS 157Physiology of Environmental Stresses in Plants4
PLS 158Mineral Nutrition of Plants4
PLS 171Principles & Practices of Plant Propagation4
PLS 176Introduction to Weed Science4
SSC 100Principles of Soil Science5
SSC 102Environmental Soil Chemistry3
SSC 109Sustainable Nutrient Management4
SSC 118Soils in Land Use & the Environment4
VEN 112Soils in Viticulture3
VEN 115Raisin & Table Grape Production2
VEN 216Sustainable Vineyard Development5
VEN 217Field & GIS Evaluation of Soils3

(B) Food Science & Microbiology Area

BIS 101Genes & Gene Expression4
BIS 101DGenes & Gene Expression Discussion1
FST 102AMalting & Brewing Science4
FST 102BPractical Malting & Brewing4
FST 104Food Microbiology3
FST 104LFood Microbiology Laboratory4
FST 109Principles of Quality Assurance in Food Processing3
FST 110Food Processing4
FST 110LFood Processing Laboratory2
FST 127Sensory Evaluation of Foods4
MIC 140Bacterial Physiology3
MIC 150Genomes of Pathogenic Bacteria3
MIC 155LBacterial Physiology Lab4
VEN 111World Viticulture3
VEN 114Fermented Foods4
VEN 140Distilled Beverage Technology3
VEN 219Natural Products of Wine3
VEN 235Winery Design4

(C) Economics & Business Area

ARE 100AIntermediate Microeconomics: Theory of Production & Consumption4
ARE 112Fundamentals of Organization Management4
ARE 113Fundamentals of Marketing Management4
ARE 118Tax Accounting4
ARE 130Agricultural Markets4
ARE 140Farm Management4
ARE 150Agricultural Labor4
ECN 001APrinciples of Microeconomics4
ECN 001BPrinciples of Macroeconomics4
MGT 011AElementary Accounting4
MGT 011BElementary Accounting4

(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:

FRE 021Intermediate French5
FRE 022Intermediate French5
FRE 023Intermediate French5
GER 011Travel & the Modern World4
GER 020Intermediate German4
GER 021Intermediate German4
GER 022Intermediate German4
SPA 021Intermediate Spanish5
SPA 022Intermediate Spanish 5
SPA 031Intermediate Spanish for Native Speakers I5
SPA 032Intermediate Spanish for Native Speakers II5
SPA 033Intermediate Spanish for Native Speakers III5

(E) Internship Area

Choose a maximum of 8 units:8
May be increased to 12 units in exceptional circumstances.
Winemaking Seminar
Directed Group Study
Special Study for Advanced Undergraduates
Group Study (may be counted as restricted electives by prior arrangement with advisor)