Vineyard Management

3 class hrs/wk, 3 cr.

Introduces grape growing. Covers 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.

F, W, Sp

3 class hrs/wk, 3 cr.

Examines various segments of the wine industry and how they function as a whole. Reviews the legal entities for doing business. Explores different business models in the Oregon wine industry.

Offered as needed.

3 class hrs/wk, 3 cr.

Covers practical Spanish terms and phrases specific to viticulture work. Surveys cultural information about Spanish speaking people. Includes pronunciation, technical vocabulary, greetings, and basic grammar. No prior knowledge of Spanish is necessary.

W

3 class and 2 lab hrs/wk, 4 cr.

Surveys fall vineyard management practices. Focuses on harvest practices, harvest contracts, and ripening parameters. Compares different ripening characteristics for a variety of clones and rootstocks. Covers fall canopy management, disease problems, and weather effects on ripening.

Prerequisite: VMW101 or consent of instructor.

F

3 class and 2 lab hrs/wk, 4 cr.

Surveys winter vineyard management practices. Covers training, pruning, propagation, bench grafting, and simple trellis designs.

Prerequisite: VMW101 or consent of instructor.

W

3 class and 2 lab hrs/wk, 4 cr.

Surveys spring vineyard management practices. Focuses on preparing a vineyard site for planting, spring canopy management, and other site issues. Covers pest and disease control.

Prerequisite: VMW101 or consent of instructor.

Sp

3 class and 2 lab hrs/wk, 4 cr.

Surveys summer vineyard management practices. Covers planting, training of young vines, disease and weed control, canopy and vineyard floor management, and nutritional applications.

Prerequisite: VMW101 or consent of instructor.

Su

3 class hrs/wk, 3 cr.

Surveys the history of wine, wine grape varieties, and world wine regions. Covers the annual cycle of vine growth and berry ripening; wine grape processing practices; and fermentation of wines. Examines the winemaking practices used for white, red, sparkling, and dessert wines. Introduces the application of sensory science to wine quality evaluation. Reviews wine and health issues.

W

3 class hrs/wk, 3 cr.

Introduces wine appreciation. Includes grape varieties; wine types; sensory distinctions; food and wine combinations; and the sensory evaluation of wines.

Prerequisite: Student must be 21 years of age.

F, Sp

3 class hrs/wk, 3 cr.

Introduces wines and the wine producing regions of the world. Focuses on viticultural practices and winemaking styles. Covers the influence of wine on literature, history, the economy, and religion.

Prerequisite: VMW131 or consent of instructor. Student must be 21 years of age.

W

3 class hrs/wk, 3 cr.

Focuses on the viticultural regions of the Pacific Northwest and the sensory evaluation of representative wines. Emphasizes knowledge of the winemaking history of the area. Promotes a basic understanding of the wines of the regions.

Prerequisite: VMW131 or consent of instructor. Student must be 21 years of age.

F

3 class hrs/wk, 3 cr.

Explores wine marketing in Oregon and worldwide. Introduces concepts and topics useful to winery and vineyard owners, marketing personnel, retail and wholesale wine marketers, and wine buyers.

Sp

3 class hrs/wk, 3 cr.

Focuses on the scientific principles of wine production. Covers the physiology of grape berry development and wine grape processing. Stresses wine microbiology; the chemical composition of juice and wines; wine stabilization and clarification; fining and filtration; maturation; aging; and bottling.

Prerequisite: CH122, CH172, VMW122, or consent of instructor. Student must be 21 years of age.

Sp

3 class hrs/wk, 3 cr.

Reviews sensory evaluation procedures. Focuses on wine varietal evaluation through sensory methods. Covers major worldwide wine varietals; distinguishing wine styles; and blending wines. Identifies wine defects.

Prerequisite: VMW131 or consent of instructor. Student must be 21 years of age.

W

3 class hrs/wk, 3 cr.

Stresses sensory evaluation of wine components. Surveys the most important components commonly found in table wines. Emphasizes identification of components through tasting a series of wines that have been constructed to show the effects of steadily increasing the amount of the component in a wine.

Prerequisite: Student must be 21 years of age.

Sp

3 class and 6 lab hrs/wk, 6 cr.

Focuses on wine processing practices and quality control management. Presents harvest and pre-fermentation processing decisions. Covers equipment operation, maintenance, sanitation, and safety. Examines juice analysis, additions, selection of wine microorganisms, and managing fermentations. Presents post-fermentation management practices, managing malolactic fermentation, and new wine analysis.

Prerequisite: CH123, CH172, VMW222, or consent of instructor. Student must be 21 years of age.

F

2 class and 4 lab hrs/wk, 4 cr.

Focuses on wine processing practices and quality control management. Covers physical, chemical, and microbial stabilization of new wines. Includes tartrates, proteins, oxidation, reduction, color and phenols, microbial stability, use of fining agents, and causes and corrections of wine defects.

Prerequisite: CH123, CH172, VMW244, or consent of instructor. Student must be 21 years of age.

W

2 class and 4 lab hrs/wk, 4 cr.

Focuses on wine processing practices and quality control management. Covers wine transfer methods and wine filtration using pad, diatomaceous earth, and membrane filters. Presents aging and barrel storage, bottling practices and equipment, and required wine analysis.

Prerequisite: CH123, CH172, VMW245, or consent of instructor. Student must be 21 years of age.

Sp

4 class hrs/wk, 4 cr.

Emphasizes skills needed for supervision in agricultural settings. Covers confidence and esteem building; decision making; communication; leadership and management; and legal and safety issues.

Offered as needed.

3 class hrs/wk, 3 cr.

Focuses on winemaking systems, winery operations, utilities, and equipment. Covers process technologies and systems used in wineries, winery design and layout. Stresses regulatory issues in planning and operating a winery and workplace safety.

W

3 class hrs/wk, 3 cr.

Introduces vineyard and winery business management practices. Covers annual plans, budgets, and winery and vineyard development. Examines labor management, contracts, legal compliance, recordkeeping, and problem solving.

Sp

4 class hrs/wk, 4 cr.

Introduces basic principles of soil science. Emphasizes grapevine mineral nutrition and the relationship of water and soils. Covers soil conservation and improvement.

Sp

4 class hrs/wk, 4 cr.

Introduces the anatomy, physiology, and growth habits of grapevines. Covers plant processes responsible for patterns of growth, yield, and fruit quality in wine grapes in the context of common viticulture practices.

W

4 class hrs/wk, 4 cr.

Focuses on establishing and managing a brand in the wine industry with emphasis on the Oregon wine industry. Examines multiple models and aspects of product differentiation, brand planning, public relations, and media relations.

Prerequisite: BA223 and VMW170, or consent of instructor.

Offered as needed.

4 class hrs/wk, 4 cr.

Stresses the channels of wine distribution, focusing on the three-tier system. Covers technological tools to target the market. Emphasizes eff ective sales presentations and techniques. Reviews the political and legal aspects of the wine market place.

Prerequisite: BA223 and VMW170, or consent of instructor.

Offered as needed.

4 class hrs/wk, 4 cr.

Emphasizes how to move the wine marketing business past the romance stage to the next level. Combines the practical and theoretical. Covers tools for assessing the wine marketplace. Examines how external events impact a wine marketing plan. Integrates all aspects of wine marketing. Focuses on preparing and presenting a wine marketing plan.

Prerequisite: VMW271 and VMW272, or consent of the instructor.

Offered as needed.

See CWE—Cooperative Work Experience.