Viticulture and Winery Technology Courses
Please note: The course descriptions below are taken from
the 2004-2006 Las Positas College Catalog. To view the entire
VWT 10, 3 UNITS
INTRODUCTION TO VITICULTURE
An introduction to viticulture; growing grapes, including historical
aspects of grape cultivation for raisins, wine and table grapes,
grape species and varieties; botany, anatomy, propagation, climate,
cultivation, vineyard management, plant-soil-water relations,
irrigation, fertilization, pruning, weed, insect pest and disease
control; establishment, training and pruning grape vines, harvest
and post harvest operations. Brief overview of wine making.
Students who have completed or are enrolled in Horticulture
70 may not receive credit. 3 hours.
VWT 12, 3 UNITS
VINEYARD SOILS, FERTILIZERS AND IRRIGATION
Introduction to the basic principles of soil science, mineral
nutrition, components installation, and plant/water relationships
for grape production. Planning, design and maintenance of sprinklers
and drip irrigation systems for winery for vineyards. 3 hours.
VWT 14, 3 UNITS
APPLIED VITICULTURAL PRACTICES: GRAPEVINE CULTIVARS, CLONES,
AND ROOTSTOCKS, GRAPEVINE PROPAGATION, PRUNING, AND TRELLISING
AND CANOPY MANAGEMENT
Introduction and evaluation of vitis vinifera cultivars and
clones, and the rootstocks suitable to this area. Introduction
to the theory and practices of grapevine propagation, including
field budding, T-budding, side-whip grafting, root cutting,
and cuttings to change varieties. Introduction to trellising
options for vinegrape production including principles and practices
of canopy management which focus on the improvement of winegrape
quality. Introduction to the theory and practice of pruning
grapevines. 2.5 hours lecture, 1 hour laboratory.
VWT 20, 3 UNITS
INTRODUCTION TO ENOLOGY
An introduction to the science of winemaking, including history
and geographical distribution; grape varieties and wine types;
influence of climate and soil; wine fermentation, handling,
storage and bottling methods; wine disorders; winery sanitation;
legal compliance. Students must be at least 21 years of age
in order to participate in wine tasting. 3 hours lecture.
VWT 25, 3 UNITS
SENSORY ANALYSIS OF WINES
A sensory course designed for individuals to learn organoleptic
testing techniques, characteristics and styles of wine varieties,
wine sensory evaluation methods including statistical analysis
of trials, philosophy of wine styles, and the common evaluation
methods used in sensory testing. Students must be 21 years of
age or older, and this class has a materials fee above regular
enrollment fee. 3 hours.
VWT 31, 3 UNITS
VINEYARD OPERATIONS I
Viticulture practices for the fall and winter season including
harvesting, pruning, varietal selection, erosion control, fertilization,
weed control, propagation, and vineyard development. Emphasis
on practical applications of viticulture. 2 hours lecture, 3
VWT 32, 3 UNITS
VINEYARD OPERATIONS II
Viticulture practices for the spring and summer season including
cultivation, planting and training a new vineyard, pest and
dispose control, soils, frost control, irrigation practices,
quality control measures and vineyard equipment use. Emphasis
on practical applications of viticulture. 2 hours lecture, 3
VWT 35, 3 UNITS
VINEYARD PEST AND DISEASE MANAGEMENT
A study of the identification and the biology of common vineyard
pests and diseases is covered in this course. Techniques and
strategies for sampling and monitoring and effective control
measures will be covered. Pest management strategies for insects,
weeds and diseases will be emphasized, including bio-control
and sustainable agriculture practices in addition to pesticide
use, safety and compliance. 3 hours.
VWT 38, 3 UNITS
Responsibilities of vineyard management including: diagnosis
and correction of problems, vineyard development, financial
projections, and budgeting, labor contracting and supervision
and crop sale contracts. 3 hours.
VWT 41, 3 UNITS
WINERY OPERATIONS 1
Winery operations for the summer and fall seasons, including
grape maturity monitoring; grape harvesting; fermentation, handling
and storage of new wines; maintenance of wines from previous
vintages; general cellar practices. Student must be at least
21 years of age in order to participate in wine tasting. 2 hours
lecture, 3 hours laboratory.
VWT 42, 3 UNITS
WINERY OPERATIONS II
Winery operations for the winter and spring seasons, including
handling and storage of new wines; maintenance of wines from
previous vintages; general cellar practices. Student must be
at least 21 years of age in order to participate in wine tasting.
2 hours lecture, 3 hours laboratory.
VWT 44, 3 UNITS
WORLD VITICULTURE AND WINES
This course is a survey of world viticulture wine industries,
and wine producing regions and their wines. It covers the following:
history of viticulture, worldwide grape growing and wine production
and consumption, and world wine regions and wine styles. The
course includes sensory evaluation of representative wines.
Student must be 21 years of age and there is a materials fee
associated with this class. 3 hours.
VWT 45, 1 UNIT
FOOD AND WINE PAIRING
An introduction to the concepts involved in food and wine pairing
through formal tasting, cooking, and lectures. Students are
taught how to use sensory abilities to identify those ingredients
in both food and wine that complement each other. Students will
participate in palate exercise in which foods and wines are
paired. Students must be 21 years or older. 1 hour lecture,
1 hour laboratory.
VWT 47, 2 UNITS
WINE REGIONS AND WINES OF CALIFORNIA
Introduction to wines produced in California by region, including
history, viticultural practices and winemaking styles. Sensory
evaluation of representative California wines. Laboratory fee.
Students must be 21 years of age. 2 hours.
VWT 48, 3 UNITS
An introductory level course on winery management, including
annual plans and budgets; labor management and supervision,
legal compliance, record keeping. 3 hours.
VWT 50, 3 UNITS
WINE MARKETING AND SALES
An introductory overview of the wine industry: production, planning,
marketing channels, advertising, promotion, packaging, pricing,
retail / wholesale distribution and public relations. 3 hours.