The Washington State University Catalog

Courses with the VIT_ENOL Subject

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

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 & 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.

313 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.

399 Professional Work Experience V 1 (0-3) to 4 (0-12) May be repeated for credit; cumulative maximum 8 hours. 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.

399 (Effective through Summer 2021) Professional Work Experience V 1 (0-3) to 4 (0-12) May be repeated for credit; cumulative maximum 8 hours. Course Prerequisite: Admitted to the 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 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.

422 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.

433 [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. 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.

440 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 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: 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: MBIOS 303; MBIOS 304; MBIOS 101 or 305. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.

466 Wine Microbiology and Processing Laboratory 1 (0-3) Course Prerequisite: FS 465 or concurrent enrollment; MBIOS 101 or 304. Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. (Crosslisted course offered as FS 466, VIT ENOL 466). Cooperative: Open to UI degree-seeking students.

496 Internship in a Winery 2 May be repeated for credit; cumulative maximum 4 hours. 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.

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