Courses with the VIT_ENOL Subject

• Registrar Home Page
• Schedule of Classes
• University Catalog

Courses

The online catalog includes the most recent changes to courses and degree requirements that have been approved by the Faculty Senate, including changes that are not yet effective. Courses showing two entries of the same number indicate that the course information is changing. The most recently approved version is shown first, followed by the older version, in gray, with its last-effective term preceding the course title. Courses shown in gray with only one entry of the course number are being discontinued. Course offerings by term can be accessed by clicking on the term links when viewing a specific campus catalog.

Viticulture And Enology (VIT_ENOL)

113 Introduction to Vines and Wines 3 The importance of viticulture (grape growing) and enology (winemaking); wine quality. Cooperative: Open to UI degree-seeking students.

280 Grapevine Physiology 3 Course Prerequisite: VIT ENOL 113. Botanical and physiological concepts related to grapevine growth and development including photosynthesis, water relations, mineral nutrient impacts, and grapevine response to environmental conditions.

311 Viticulture I 3 Course Prerequisite: BIOLOGY 106 or 120; SOIL SCI 201; VIT ENOL 113; VIT ENOL 280. Fall viticulture theory and practices including identification and utilization of rootstocks, wine grapes, and wild species; grape species taxonomy and diversity; breeding efforts for grapevine improvement and clean plant material.

312 Viticulture I Laboratory 1 (0-3) Course Prerequisite: Concurrent enrollment in VIT ENOL 311. Fall viticulture theory and practices laboratory focused on identification of wine grapes, rootstocks, and wild species; grape species taxonomy and diversity, harvest decisions and practices.

313 (Effective through Summer 2024) Viticulture 3 Course Prerequisite: BIOLOGY 106, BIOLOGY 107, BIOLOGY 120, or HORT 202. Botanical relationships, plant characteristics, fruiting habits, location, culture, marketing, and utilization of grapes, berries, and other small or bush fruits. Field trip required. (Crosslisted course offered as HORT 313, VIT ENOL 313). Cooperative: Open to UI degree-seeking students.

322 Wine Fermentation and Production 3 Course Prerequisite: CHEM 345; VIT ENOL 113. Principles and practices of wine fermentation and production.

323 Wine Fermentation and Production Laboratory 1 (0-3) Course Prerequisite: Concurrent enrollment in VIT ENOL 322. Hands-on experience with the production of still and sparkling wine; evaluation of the impacts of vineyard practices, environment, cultivar, vintage, and production methods on wine composition and quality with a winemaking project. Must be 18 years of age or older to participate.

340 [M] Winery Operations and Equipment 3 Course Prerequisite: VIT ENOL 322. Fundamentals and practices for the unit operations and equipment involved in wine production from fruit receiving through bottling.

341 Winery Operations and Equipment Laboratory Field Trip 1 (0-3) Course Prerequisite: Concurrent enrollment in VIT ENOL 340. Week-long field trip over Spring Break to visit wineries and wine industry suppliers, specific visits vary by year but will include several wineries, at least one cooperage, and several equipment and packaging suppliers.

399 (Effective through Summer 2024) Professional Work Experience V 1 (0-3) to 4 (0-12) May be repeated for credit; cumulative maximum 8 credits. Course Prerequisite: Admitted to the Viticulture and Enology major, IPS major or by interview; junior standing. Planned and supervised work experience. (Crosslisted course offered as HORT 399, VIT ENOL 399). S, F grading.

409 (Effective through Summer 2024) Seminar in Viticulture and Enology 1 Current topics and recent developments in the field of viticulture and enology. (Crosslisted course offered as HORT 409, VIT ENOL 409).

413 Advanced Viticulture 3 Course Prerequisite: BIOLOGY 420; HORT 313; SOIL SCI 201. Wine and juice grape production in eastern Washington; wine and fruit physiology, climate and soils, and fruit quality. (Crosslisted course offered as HORT 413, VIT ENOL 413). Credit not granted for both HORT/VIT ENOL 413 and HORT 513. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.

414 Viticulture II 3 Course Prerequisite: VIT ENOL 311. Winter and spring viticulture theory and practices including water relations and irrigation, major pest pressures, training and trellising, pruning, berry composition, light, and temperature.

415 Viticulture II Laboratory 1 (0-3) Course Prerequisite: Concurrent enrollment in VIT ENOL 414. Winter and spring viticulture theory and practices laboratory focused on pruning, trellising, and training; addressing vineyard nutrient issues; sprayer calibration; and assessing vine water status.

422 Wine Sensory 3 Course Prerequisite: STAT 212; VIT ENOL 113. Introduction to theory, principles, and applications of sensory evaluation techniques for the evaluation of appearance, aroma, flavor and texture of foods and wine; basic psychological and physiological processes underlying sensory analysis, sensory testing methodologies and the basic principles of flavor perception and chemistry. Cooperative: Open to UI degree-seeking students.

422 (Effective through Summer 2024) Sensory Evaluation of Food and Wine 3 Course Prerequisite: STAT 212; FS 110 or VIT ENOL 113. Theory, principles and application of sensory evaluation techniques in appearance, aroma, flavor and texture of foods and wine. Cooperative: Open to UI degree-seeking students.

423 Wine Sensory Laboratory 1 (0-3) Course Prerequisite: VIT ENOL 422 or concurrent enrollment. Principles and application of sensory evaluation techniques for the evaluation of the appearance, aroma, flavor, and texture of wine. Typically offered Spring.

423 (Effective through Summer 2024) Sensory Evaluation of Food and Wine Lab 1 (0-3) Course Prerequisite: VIT ENOL 422 or concurrent enrollment. Principles and application of sensory evaluation techniques for the evaluation of the appearance, aroma, flavor, and texture of wine. Typically offered Spring.

433 (Effective through Summer 2024) [CAPS] [M] Critical Thinking in Vineyard and Winery Management 3 Course Prerequisite: VIT ENOL 313; VIT ENOL 413 or concurrent enrollment; VIT ENOL 440 or concurrent enrollment; junior standing. Expansion and application of previous learning in viticulture and enology to develop economic and environmentally sustainable vineyard and winery management plans.

435 Chemistry and Biochemistry of Fruit and Wine 3 Course Prerequisite: BIOLOGY 420; MBIOS 101 or 305; MBIOS 303 or CHEM 370. Study of the chemistry and biochemistry of fruits; biochemistry and physiology of individual fruit compounds, aspects of processing including winemaking. (Crosslisted course offered as HORT 435, VIT ENOL 435). Credit not granted for both HORT/VIT ENOL 435 and HORT 535. Recommended preparation: Analytical chemistry. Offered at 400 and 500 level.

438 Wine Chemistry 3 Course Prerequisite: MBIOS 101 or 305; MBIOS 303 or CHEM 370; concurrent enrollment in BIOLOGY 420. Study of the chemistry and biochemistry of fruits; biochemistry and physiology of individual fruit compounds, aspects of processing including winemaking.

439 Wine Chemistry Laboratory 1 (0-3) Course Prerequisite: Concurrent enrollment in VIT ENOL 438. Assay wine and juice for its chemical constituents; laboratory safety in a wine chemistry setting.

440 (Effective through Summer 2024) Winery Operations and Equipment 3 Course Prerequisite: CHEM 345. Major equipment and unit operations in the winemaking process, with primary focus on operations from receipt of grapes through bottling process. (Crosslisted course offered as VIT ENOL 440, HORT 440).

441 (Effective through Summer 2024) Winery Operations and Equipment Lab Field Trip 1 (0-3) Course Prerequisite: VIT ENOL 113; VIT ENOL/HORT 440 or concurrent enrollment. Lab companion course for VIT ENOL/HORT 440; offered only as a week-long field trip over spring break to visit wineries and wine industry suppliers; specific visits will vary by year, but will include visits to two or three wineries, at least one cooperage and several equipment and packaging suppliers; requires participation for all 5 days of spring break. (Crosslisted course offered as VIT ENOL 441, HORT 441).

465 Wine Microbiology and Processing 3 Course Prerequisite: CHEM 370 or MBIOS 303; MBIOS 101 or 305. Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. (Crosslisted course offered as FS 465, VIT ENOL 465). Credit not granted for both FS/VIT ENOL 465 and FS 565. Recommended preparation for graduate students: CHEM 370 or MBIOS 303; MBIOS 304; MBIOS 101 or 305. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.

482 Micro and Molecular Biology of Wine 3 Course Prerequisite: MBIOS 101 or 305; MBIOS 303 or CHEM 370; VIT ENOL 322. Molecular and microbiological aspects of yeast, filamentous fungi, and lactic acid bacteria fermentation of grape juice or must to produce still, sparkling, and aged wine; production and preservation of microbial starter cultures and the application of hazard analysis and critical control point systems; assessment of normal, stuck, and sluggish fermentations.

483 Micro and Molecular Biology of Wine Laboratory 1 (0-3) Course Prerequisite: Concurrent enrollment in VIT ENOL 482. Identification of microorganisms (non-spoilage and spoilage) using microscopic, molecular, and selective media methods; evaluation of factors related to the survival of yeast and bacteria in wine; strategies for restarting stuck yeast and malolactic fermentations.

490 Seminar in Viticulture and Enology 1 May be repeated for credit; cumulative maximum 2 credits. Course Prerequisite: VIT ENOL 113; VIT ENOL 280. Current topics in viticulture and enology; designed to enhance student educational pathways and career goals. S, F grading.

494 [CAPS] [M] Critical Thinking in Vineyard and Winery Management 3 Course Prerequisite: VIT ENOL 313; VIT ENOL 413 or concurrent enrollment; VIT ENOL 440 or concurrent enrollment; junior standing. Integration and application of knowledge of grape production and wine science to major issues of the industry; improvement planning for existing winery and vineyard operations; incorporation of the principles of economic and environmental sustainability; leadership skill development applicable to the grape and wine industry. (Formerly VIT ENOL 433.)

496 Internship in a Winery 2 May be repeated for credit; cumulative maximum 4 credits. Course Prerequisite: Sophomore standing. Industrial assignments at a regional, national or international winery. (Crosslisted course offered as FS 496, VIT ENOL 496). Cooperative: Open to UI degree-seeking students. S, F grading.

498 Professional Work Experience/Internship V 1-4 May be repeated for credit; cumulative maximum 4 credits. Course Prerequisite: VIT ENOL 113; VIT ENOL 280. Undergraduate professional experience or internship course designed to complement the academic program, provide practical learning, and facilitate the transition to industry; one credit per 45 hours of approved experience. S, F grading.