Bachelor of Science (Agriculture) - Introduction to Viticulture (A)
HORT 2004 Introduction to Viticulture (A)
CREDIT HOURS: 3
Note: Students taking this course must be 19 years of age or older. This course on viticulture in the Atlantic region will initially examine the taxonomy, morphology, physiology, and biochemistry of grapevine growth and fruit maturation. Emphasis will be placed on the environmental regulation of grapevine growth, development, yield and composition, and management strategies to optimize grape production in cool-climate viticulture production areas. Included will be an examination of the importance of site selection, soil management, grapevine cultivars, rootstocks, clones, production systems, and vineyard establishment. Cultural management practices including pruning, training, canopy management, crop control, and mechanization will be discussed, and an overview of pest pressures and other environmental concerns including winter hardiness will be covered. Lastly, the harvesting and vinification of wine grapes will be examined with the inclusion of “hands-on” laboratory sessions at a commercial vineyard and winery. Successful completion of the course should prepare students for upper-division courses in viticulture and oenology.
FORMAT:
LAB HOURS PER WEEK: 3