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Viticulture and Enology
Agricultural Sciences & Technology
2002-2003 California State University, Fresno General Catalog 143
General Education requirements .... 51*
* 15 of these G.E. units are in-cluded
in the lower- and upper-division
requirements. These
courses are 3 units of CHEM 1A
[B1]; BOT 10 [B2]; DS 71 [B4];
AGEC 1 [D3]; and PLANT 105
[IB]. Therefore, 39 remaining
General Education units are re-quired.
Upper-division
writing skills requirement ................ 0
Upper-division Writing Exam
(See Advising Note 6.)
Total units ........................................ 128
* Also see Advising Note 3.
Advising Notes
1. During the Add/Drop period of their
first semester, students are required to
attend a department undergraduate
orientation session. Alternatively, they
are required to meet with the depart-ment
chair. In either case, they will be
assisted in selecting an appropriate fac-ulty
adviser.
2. Students meet with their academic ad-visers
prior to registration each semes-ter.
3. General Education courses designated
as required by the department are pre-requisites
to many courses in the pro-gram
of study. The General Education
requirement of 51 units may be ex-ceeded
depending upon your selection
of courses.
4. CR/NC grading is not permitted for
courses included in the major.
5. Upper-division G.E. courses (i.e., 100-
level course) should not be attempted
prior to the semester in which 60 units
toward the degree have been completed.
6. If the upper-division writing skills re-quirement
is not met by passing the
university Upper-Division Writing Ex-amination
(0 units), then a 3- to 4-unit
W course (e.g., PLANT 110W or
ENGL 160W) must be passed with a
grade of C or higher.
7. One semester prior to graduation, con-tact
your academic adviser to prepare
and file an official certification of major
requirements form. Your application
for graduation cannot be processed by
the Evaluations Office until this form
has been submitted.
8. Students interested in becoming certi-fied
crop scientists/specialists should
consult their faculty adviser for addi-tional
requirements for certification.
COURSES
Enology (ENOL)
15. Introduction to Enology (3)
History and development of the wine in-dustry;
mechanics of various processes and
factors affecting wine quality and consumer
acceptance.
45. Wine Evaluation
Techniques (2; max total 4)
Parameters that determine sensory quality
in wines. Wine appreciation. Critical evalu-ation
of wines including premium varietals.
Must be 21 years of age — State law. (1
lecture, 2 lab hours) (Formerly ENOL 25)
102T. Topics in
Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: ENOL 15 and 45; ENOL
164 recommended. Critical evaluation of
selected varietal wines with regard to appel-lation
of origin, vintage, and wine-making
practices. (15-hour weekend lecture-dem-onstration)
105. Advanced Sensory
Evaluation of Wines (3)
Prerequisites: ENOL 45 and ENOL 164
(ENOL 164 may be taken concurrently).
Factors affecting the quality of wines in
terms of growing region, grape maturity,
harvesting, vinification, cellaring, blend-ing,
and storage practices; attributes and
defects in premium varietals. Statistical con-cepts.
(2 lecture, 2 lab hours)
114. Analytical Methods for Wine I (2)
Corequisite: ENOL 164; prerequisite:
CHEM 105 (may be taken concurrently) or
permission of instructor. Fundamental prin-ciples
and practices of methods of analysis
for grape juice and wine during crush. Em-phasis
on practical laboratory procedures. (1
lecture, 1 lab hour) (Formerly ENOL 162T)
116. Analytical Methods for Wine II (2)
Corequisite: ENOL 166; prerequisites:
ENOL 114, 164, CHEM 105, or permis-sion
of instructor. Fundamental principles
and practices of methods of analysis for
wine and wine products during cellaring
operations. Emphasis on practical labora-tory
procedures. (1 lecture, 1 lab hour)
(Formerly ENOL 162T)
125. Wine Microbiology (4)
Prerequisites: ENOL 15; MICRO 140;
CHEM 150. Identification, physiology,
and biochemistry of bacteria and yeasts
involved in winemaking and spoilage of
wines. Vinous and malolactic fermenta-tions.
Sherry organisms and other film
yeasts. (2 lecture, 4 lab hours)
135. Field Studies (2; max total 6)
Prerequisite: ENOL 15 or permission of
instructor. A six-day field trip during the
spring recess visiting wineries to study the
techniques and handling methods employed
by the many vintners. Students must pro-vide
own transportation, meals, housing,
and insurance.
145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or
109 or IT 112 recommended. Distillation
principles and practices for the production
of brandy and other distilled beverages.
Raw materials, aging, and sensory evalua-tion.
Students may be required to purchase
supplementary materials for class use. (2
lecture, 3 lab hours)
151. Winery Equipment (2)
Prerequisites: ENOL 15; 135 (may be taken
concurrently). Evaluation, use, location, op-eration,
and repair of winery equipment.
Winery safety. Safety equipment required.
(1 lecture, 3 lab hours)
162T. Topics in Enology
and Fermentation Science
(1-4; max total 12 if no topic repeated)
Prerequisite: ENOL 15. Topics in wine-making
and fermentation science. Some
topics may include labs.
163. Fermentation Laboratory
(2; max total 6)
Prerequisite: ENOL 15 (may be taken con-currently).
Vinification/Fermentation Labo-ratory
practice at the university’s Enology
Pilot Plants. Individual winemaking. Re-quired
every fall semester of all enology
majors not enrolled in ENOL 164, 194, or
196. Students must supply their own grapes.
(6 lab hours)
164. Wine Analysis and Production
(6; max total 12)
Corequisite: ENOL 114; prerequisites:
CHEM 1A; CHEM 1B or 105; CHEM 8;
ENOL 151. Only open to Enology —
Wine Production Option and to viticulture
students. Laboratory and winery experience
in winemaking operations, including har-vest,
scheduling, crushing, fermentation,
safety, sanitation procedures, record keep-ing,
analysis, and operation of enology facil-ity
equipment. Safety equipment required.
(2 lecture, four 3-hour labs) (Formerly
ENOL 100; ENOL 161)
166. Cellar Operations (2; max total 4)
Corequisite: ENOL 116; prerequisites:
ENOL 114, 164 (must be taken the previ-ous
semester). Survey of cellaring opera-tions
and equipment. Analytical methods,
blending, fining, ion exchange, finishing,
Object Description
| Title | 2002-03 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2002-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 143 |
| Full Text Search | Viticulture and Enology Agricultural Sciences & Technology 2002-2003 California State University, Fresno General Catalog 143 General Education requirements .... 51* * 15 of these G.E. units are in-cluded in the lower- and upper-division requirements. These courses are 3 units of CHEM 1A [B1]; BOT 10 [B2]; DS 71 [B4]; AGEC 1 [D3]; and PLANT 105 [IB]. Therefore, 39 remaining General Education units are re-quired. Upper-division writing skills requirement ................ 0 Upper-division Writing Exam (See Advising Note 6.) Total units ........................................ 128 * Also see Advising Note 3. Advising Notes 1. During the Add/Drop period of their first semester, students are required to attend a department undergraduate orientation session. Alternatively, they are required to meet with the depart-ment chair. In either case, they will be assisted in selecting an appropriate fac-ulty adviser. 2. Students meet with their academic ad-visers prior to registration each semes-ter. 3. General Education courses designated as required by the department are pre-requisites to many courses in the pro-gram of study. The General Education requirement of 51 units may be ex-ceeded depending upon your selection of courses. 4. CR/NC grading is not permitted for courses included in the major. 5. Upper-division G.E. courses (i.e., 100- level course) should not be attempted prior to the semester in which 60 units toward the degree have been completed. 6. If the upper-division writing skills re-quirement is not met by passing the university Upper-Division Writing Ex-amination (0 units), then a 3- to 4-unit W course (e.g., PLANT 110W or ENGL 160W) must be passed with a grade of C or higher. 7. One semester prior to graduation, con-tact your academic adviser to prepare and file an official certification of major requirements form. Your application for graduation cannot be processed by the Evaluations Office until this form has been submitted. 8. Students interested in becoming certi-fied crop scientists/specialists should consult their faculty adviser for addi-tional requirements for certification. COURSES Enology (ENOL) 15. Introduction to Enology (3) History and development of the wine in-dustry; mechanics of various processes and factors affecting wine quality and consumer acceptance. 45. Wine Evaluation Techniques (2; max total 4) Parameters that determine sensory quality in wines. Wine appreciation. Critical evalu-ation of wines including premium varietals. Must be 21 years of age — State law. (1 lecture, 2 lab hours) (Formerly ENOL 25) 102T. Topics in Sensory Evaluation of Wines (1-6; max total 6 if no topic repeated) Prerequisites: ENOL 15 and 45; ENOL 164 recommended. Critical evaluation of selected varietal wines with regard to appel-lation of origin, vintage, and wine-making practices. (15-hour weekend lecture-dem-onstration) 105. Advanced Sensory Evaluation of Wines (3) Prerequisites: ENOL 45 and ENOL 164 (ENOL 164 may be taken concurrently). Factors affecting the quality of wines in terms of growing region, grape maturity, harvesting, vinification, cellaring, blend-ing, and storage practices; attributes and defects in premium varietals. Statistical con-cepts. (2 lecture, 2 lab hours) 114. Analytical Methods for Wine I (2) Corequisite: ENOL 164; prerequisite: CHEM 105 (may be taken concurrently) or permission of instructor. Fundamental prin-ciples and practices of methods of analysis for grape juice and wine during crush. Em-phasis on practical laboratory procedures. (1 lecture, 1 lab hour) (Formerly ENOL 162T) 116. Analytical Methods for Wine II (2) Corequisite: ENOL 166; prerequisites: ENOL 114, 164, CHEM 105, or permis-sion of instructor. Fundamental principles and practices of methods of analysis for wine and wine products during cellaring operations. Emphasis on practical labora-tory procedures. (1 lecture, 1 lab hour) (Formerly ENOL 162T) 125. Wine Microbiology (4) Prerequisites: ENOL 15; MICRO 140; CHEM 150. Identification, physiology, and biochemistry of bacteria and yeasts involved in winemaking and spoilage of wines. Vinous and malolactic fermenta-tions. Sherry organisms and other film yeasts. (2 lecture, 4 lab hours) 135. Field Studies (2; max total 6) Prerequisite: ENOL 15 or permission of instructor. A six-day field trip during the spring recess visiting wineries to study the techniques and handling methods employed by the many vintners. Students must pro-vide own transportation, meals, housing, and insurance. 145. Brandy Production (3) Prerequisites: ENOL 164; CHEM 101 or 109 or IT 112 recommended. Distillation principles and practices for the production of brandy and other distilled beverages. Raw materials, aging, and sensory evalua-tion. Students may be required to purchase supplementary materials for class use. (2 lecture, 3 lab hours) 151. Winery Equipment (2) Prerequisites: ENOL 15; 135 (may be taken concurrently). Evaluation, use, location, op-eration, and repair of winery equipment. Winery safety. Safety equipment required. (1 lecture, 3 lab hours) 162T. Topics in Enology and Fermentation Science (1-4; max total 12 if no topic repeated) Prerequisite: ENOL 15. Topics in wine-making and fermentation science. Some topics may include labs. 163. Fermentation Laboratory (2; max total 6) Prerequisite: ENOL 15 (may be taken con-currently). Vinification/Fermentation Labo-ratory practice at the university’s Enology Pilot Plants. Individual winemaking. Re-quired every fall semester of all enology majors not enrolled in ENOL 164, 194, or 196. Students must supply their own grapes. (6 lab hours) 164. Wine Analysis and Production (6; max total 12) Corequisite: ENOL 114; prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL 151. Only open to Enology — Wine Production Option and to viticulture students. Laboratory and winery experience in winemaking operations, including har-vest, scheduling, crushing, fermentation, safety, sanitation procedures, record keep-ing, analysis, and operation of enology facil-ity equipment. Safety equipment required. (2 lecture, four 3-hour labs) (Formerly ENOL 100; ENOL 161) 166. Cellar Operations (2; max total 4) Corequisite: ENOL 116; prerequisites: ENOL 114, 164 (must be taken the previ-ous semester). Survey of cellaring opera-tions and equipment. Analytical methods, blending, fining, ion exchange, finishing, |
