VIT-101 Introduction to Winemaking and Viticulture
This course is designed to introduce students to the world of growing grapes and winemaking while providing hands on experiences in both. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include cultural history and geography, grapevine taxonomy and anatomy, wine producing regions, viticultural cycles, general winemaking operations and important factors influencing wine styles. This class will present a focus on the New York state wine industry. Tasting wines will be integrated into this class to better understand the Finger Lakes and other New York regional wine styles. Hands on experiences will include harvesting, making wine in collaboration with second year students and visiting important viticulture and winemaking sites.
Course Learning Outcomes
- Identify differences between species and varieties of grapevines as they relate to structure, resistance to common pests, and/or fruit characteristics.
- Record and report on industry and field experiences through journal entries.
- Explain how winemaking activities influence wine style.
- Analyze and report on findings of scientific journal articles while researching a viticulture or winemaking topic.
- Reflect on their first semester experiences and develop an academic and wine industry career plan.