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VIN 1113
INTRO VITICULTURE/VINE ESTAB

This course is designed to introduce students to viticulture in general and to current practices for establishing a commercial vineyard. Toics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, weed control, vine disease control, and pruning for training purposes. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course. CTE General Technology Fee: $30.


VIN 1132
WINTER VITICULTURE/VINE ESTAB

Pre-requisite: VIN 1113 This course is designed to provide students initiated in the field of viticulture practical experience in winter vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.


VIN 1142
SPRING VITICULTURE TECHNOLOGY

Pre-requisite: VIN 1113 This course is designed to provide students initiated in the field of viticulture personal experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.


VIN 1152
SUMMER/FALL VITICULTURE TECH

Pre-requisite: VIN 1113, VIN 1132 recommended This course is designed to provide students initiated in the field of viticulture personal experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.


VIN 1463
INTRODUCTION TO ENOLOGY

This is an introductory course in the basic science and technology of winemaking. It is intended for the entrepreneur exploring business opportunities in the grape wine industry, and/or the prospective small winery employee interested in career development. The home winemaker that has never undergone any formal training on the subject may also benefit from this basic course. Students will make wine at home from a kit, track fermentation, make various chemical measurements and provide one bottle of finished wine to the instructor for evaluation at the conclusion of the course.


VIN 1483
WINERY SANITATION

Prerequisite: VIN 1463 (recommended) or permission. This is a course in the basic science and technology of winery sanitation. The course serves as an introduction to wine microbiology and covers all methods used for winery sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance are also addressed.


VIN 1593
GRAPE VARIETIES/MID AMERICA

This course is designed to introduce students to the grape varieties best suited to the Mid-American region with an emphasis on the Arkansas grape growing region. Students will benefit from in-depth analysis of the regional factors which contribute to Midwest grape production.


VIN 1602
WINERY EQUIPMENT OPERATIONS

Prerequisite: VIN 1463 (recommended) or permission. This course covers process technologies and process systems that are used in modern commercial wineries. This course will include lectures, demonstrations and a two-day workshop. Overview of winemaking systems including winemaking operations and equipment, barrel aging and barrel management, membrane separation processes, specialized contacting systems, cleaning and sanitation systems, process control systems, refrigeration systems, air conditioning and humidity systems, electrical systems, waste water systems, solid waste handling, and workplace safety.


VIN 2103
INTRO/WINE MICROORGANISMS

This course is an introduction to the variety of microorganisms frequently encountered in the wine making process both beneficial and harmful. Topics include identification, physiology, morphology and biochemistry of various wine microorganisms.


VIN 2112
INTEGRATED PEST MANAGEMENT

Effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. Decisions need to be made for how to manage all of the normal cultural practices such as planting, fertility, harvesting, and pruning as well as managing the insect, disease, and weed problems that occur either regularly or sporadically. The information in this course will address management issues related to common, expected pest problems as well as the occasional appearance of minor pest problems.


VIN 2132
MIDWEST VINEYARD MANAGEMENT

Pre-requisite: VIN 1113 and VIN 1132 This course is a study of commercial grape growing in the Midwest of the United States. Topics include cultivars, vine nutrition, irrigation, canopy management, pests, maturity sampling and harvest, balanced pruning/cropping and cold injury.


VIN 2363
GRAPE VARIETIES OF MID AMERICA

Pre-requisite: VIN 1113 This course is designed to introduce students to the grape varieties best suited to the Mid-American region with an emphasis on the Arkansas grape growing region. Students will benefit from in depth analysis of the regional factors which contribute to Midwest grape production.


VIN 2463
INTERMEDIATE ENOLOGY

Prerequisite: VIN 1463 or permission. This course in the science and technology of wine making is intended for the experienced intermediate wine maker, the winery employee interested in career development, or the advanced home wine maker that is seeking new challenges. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended.


VIN 2573
FALL WINE PRODUCTION INTERN

Prerequisites: VIN 1463, VIN 1483, VIN 1602, and VIN 2463 or permission. This course is designed for the individual anticipating a career in the wine industry. This course (internship) is designed to provide a student who has completed major course sequences with an intense level of practical and realistic winery operation experiences, sufficient to equip him or her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program will participate in a full time Crush Season internship at a supporting winery, and are expected to use the time and opportunities to further their understanding of the wine making process and common winery operations.


VIN 2592
CELLAR OPERATION TECHNOLOGY

Prerequisite: VIN 2573 or permission. This course is designed to provide student initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter. The student is expected to improve his or her understanding of the methods and science involved by on-site participation in each of the various activities associated with finished wine production. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial enology.


VIN 2663
SENSORY EVALUATION

Prerequisite: VIN 1463 or permission. This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will utilize sensor kits and workshops to further their sensory evaluation skills and techniques.


VIN 2683
WINE AND MUST ANALYSIS

Prerequisites: VIN 1463 and CHEM 1114 or permission. Principals of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries.


VIN 2933
SOILS FOR VITICULTURE

The course will explore soil properties and behavior and their influence on wines. The course focuses not only on growth and production, but on the long-term effects of viticulture on soil quality and the wider environment.


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