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INTRO TO VITICULTURE & ENOLOGY

CRN: 33376

Section: BIOL 180-701

Credits: 3 credit hours

Availability: 15 (Capacity: 25)

Dates: 02-21-2022 – 05-13-2022

Instructor: Michael Pacelli

SCHEDULED MEETING TIMES:

Online Study (Asynchronous)
Study online anytime; no mandatory meeting time

COURSE DESCRIPTION

Course covers the fundamentals of viticulture (growing grapes) and enology (making wine). The course is designed as an elective for students completing the AAS degree in Business Administration with Wine Studies Concentration. Students will learn basic grape physiology such as the major varieties, pruning and trellising, soils, climate conditions, and major grape diseases. Basic fermentation techniques such as primary alcohol fermentation involving yeast and secondary malolactic fermentation involving bacteria will also be covered. Simple chemical analysis will include sulfur dioxide, alcohol, acid, and sugar determination. Students will order grapes from a winery, ferment the grapes to wine, and analyze the wine using materials and instruments supplied in their wine kits. Cross-listed as WS 180.

INTERESTED IN TAKING THIS COURSE?

There are several ways to register for this course, depending on the type of student you are. If you wish to attend Cayuga as a first-time student seeking a degree, you can review the Admissions process to get started. If you are a returning Cayuga student from the previous semester, you can log into your myCayuga account and self-register. If you are interested in taking this individual course for transfer credit, view our Non-Degree Student page for information on how to register.

TEXT BOOK INFORMATION

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BOOKSTORE INFORMATION:
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ADDITIONAL INFORMATION

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Prerequisites and requirements, learning objectives, other books and materials required, or any other additional course materials.

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