VITICULTURE/ENOLOGY

VEN 133 - Intro to Winemaking

3 class, 0 lab, 3 credits

This course provides an overview of the history of winemaking, fermentation, winery operations, and physiology of wine consumption. Emphasis is placed on the types of wines produced in the United States with particular attention to the wines of the Southeast. Upon completion, students should be familiar with general winemaking procedures. North Carolina Community College System requires that all students must be 21 years of age or older by the start of this VEN prefix course. (Demand dependent)

VEN 135 - Intro to Viticulture

3 class, 2 lab, 4 credits

This course introduces grape growing. Topics include botany, fruiting and rootstock cultivars; anatomy and physiology; history and distribution of grapes; vine classification; world growing areas including latitude, climate and soils; and common diseases and pests. Upon completion, students should be able to demonstrate an overall understanding of the viticulture field. A course fee is required. (Demand dependent)

VEN 283 - Wine Production and Analysis

2 class, 6 lab, 5 credits  

Prerequisites: VEN 133

This course applies previously introduced winemaking principles to actual wine production, while providing the student with sensory and chemical analytical tools fundamental to good winemaking. Topics include fruit choices and quality assessment, crushing, fermentation monitoring and control, analysis of product and the process decisions dictated by these analyses. Upon completion, students should demonstrate familiarity with wine analysis winemaking practices. North Carolina Community College System requires that all students must be 21 years of age or older by the start of this VEN prefix course. (Demand dependent)