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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.

Credits

2

Lecture Contact Hours

1.5

Lab Contact Hours

1.5

Other Contact Hours

0

Department

  • Environmental Conservation and Horticulture

Grading Scheme

  • Letter

SUNY Gen Ed Credit

  • No

Semesters Course Will Be Offered

  • Fall

Course Learning Outcomes

  1. Identify differences between species and varieties of grapevines as they relate to structure, resistance to common pests, and/or fruit characteristics.
  2. Record and report on industry and field experiences through journal entries.
  3. Explain how winemaking activities influence wine style.
  4. Analyze and report on findings of scientific journal articles while researching a viticulture or winemaking topic.
  5. Reflect on their first semester experiences and develop an academic and wine industry career plan.
View Course Outline

VIT 101: Introduction to Winemaking and Viticulture

Department

Environmental Conservation and Horticulture

Course Description

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.

Credit Hours

2

Contact Hours

Lecture1.5
Lab1.5
Other0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Fall

First Year Experience Course

Yes

Capstone Course

No

Course Learning Outcomes

  1. Identify differences between species and varieties of grapevines as they relate to structure, resistance to common pests, and/or fruit characteristics.
  2. Record and report on industry and field experiences through journal entries.
  3. Explain how winemaking activities influence wine style.
  4. Analyze and report on findings of scientific journal articles while researching a viticulture or winemaking topic.
  5. Reflect on their first semester experiences and develop an academic and wine industry career plan.

Topic Outline

Sample laboratory schedule: Teaching and Demonstration Vineyard orientation, 3-4 harvest days, FLCC library tour, USDA Grapevine Repository tour, New York State Beverage Laboratory and Agritech tour, Two winemaking days at the FLCC Viticulture and Wine Center including grape processing and juice racking; and a winery tour.


Sample Lecture/Classroom schedule:

  1. Introduction to Viticulture and Wine Technology AAS Program at FLCC
    1. Winery Facility, Safety, Learning Management System (LMS)
    2. Library Field Trip and Orientation to Research Guidelines
  2. Grapevine Diversity
    1. Distribution of species
    2. Genotypical differences
    3. Cultivated vs. native grapevine characteristics
  3. Grapevine Anatomy and Physiology
    1. Grapevine Phenological Cycle
    2. Grapevine Vegetative Biology
    3. Grapevine Flower Anatomy and Reproductive Cycle
  4. Viticulture Overview
    1. Ancient viticulture
    2. Modern viticulture
  5. Weather vs Climate
    1. Introduction to how weather events effect viticulture
    2. Introduction to how climate effects viticulture
  6. What is Wine?
    1. Chemical makeup
    2. Fruit – Grape!
  7. Winemaking overview
    1. Ancient Winemaking
    2. Modern winemaking
  8. TIPS or Safeserve Training
    1. Definition of Alcohol Abuse
    2. Alcohol Service
  9. New York Wine Course
    1. AVAs of New York State
    2. Types of grapes and wines produced in New York
    3. How to read a wine label
  10. Terrior
    1. What is terrior?
    2. Where is terrior?
  11. Viticulture and winemaking professions
    a. Discussion of viticulture and wine Industries
    b. Career Planning