Viticulture & Enology

(College of Agricultural and Environmental Sciences)

David E. Block, Ph.D., Chairperson of the Department

Department Office. 1162 RMI North Building; 530-752-0380; http://wineserver.ucdavis.edu

Faculty. http://wineserver.ucdavis.edu/people/faculty/index.html

The Major Program

The Viticulture and Enology major provides an interdisciplinary education in the biological and physical principles underlying grape and wine production as well as practical knowledge of grape growing (viticulture) and wine making (enology). This program provides the knowledge base for problem-solving and decision-making in commercial grape and wine production.

Preparatory Requirements. Before transferring into the Viticulture and Enology major, students must complete the following courses with a grade of C- or better and with a combined grade point average of at least 2.500 at the University of California (at least 3.000 for similar courses taken at community college) for these and all other preparatory courses. In addition, students’ overall UC GPA must be 2.250 or higher. All courses must be taken for a letter grade.

 
UNITS
Biological Sciences 002A
5
Chemistry 002A, 002B, 002C, 008A
17
Mathematics 016A
3
Physics 001A, 001B or 007A
4-6

Recommendations. Completion of UC Davis equivalents of the following preparatory courses for the major are not required for entry but are highly recommended. Failure to complete these will delay entry into required upper division courses and may thus delay graduation. Some courses may be available at UC Davis during Summer Session:

 
UNITS
Chemistry 008B
4
Mathematics 016B
3
Plant Sciences 002
4
Biological Sciences 102
3

The Program. The curriculum builds upon a foundation of biology, chemistry, biochemistry and mathematics with specialized courses related to grape and wine production. To complete the program, students may choose to place particular emphasis on viticulture, enology or economics. Credit may also be earned for foreign language study and internships.

Major Advisors. H. Heymann, A. Walker

Related Major Programs. Food Science and Technology, and Plant Sciences.

Career Alternatives. Graduates are qualified for a variety of vineyard and winery positions, including production management, quality control and research. Additionally they may work in related fields such as pest management, nursery production and analytical services.

Graduate Study. Several graduate groups offer programs of study leading to advanced degrees in the fields of viticulture and enology. For the M.S. or Ph.D. degree, see Agricultural and Environmental Chemistry (A Graduate Group), Engineering: Chemical Engineering, Ecology (A Graduate Group), Food Science (A Graduate Group), Integrative Genetics and Genomics (A Graduate Group), Horticulture and Agronomy (A Graduate Group), Microbiology (A Graduate Group), Plant Biology (A Graduate Group), Plant Pathology, Soils and Biogeochemistry (A Graduate Group), and Viticulture and Enology (A Graduate Group).

Preparatory Subject Matter
Units: 48-50
BIS 002A
Introduction to Biology: Essentials of Life on Earth (Active)
5
or
PLS 002
Botany and Physiology of Cultivated Plants (Active)
4
CHE 002A
General Chemistry (Active)
5
CHE 002B
General Chemistry (Active)
5
CHE 002C
General Chemistry (Active)
5
CHE 008A
Organic Chemistry: Brief Course (Active)
2
CHE 008B
Organic Chemistry: Brief Course (Active)
4
PLS 021
Application of Computers in Technology (Active)
3
or
Equivalent and advisor approval.
 
MAT 016A
Short Calculus (Active)
3
MAT 016B
Short Calculus (Active)
3
PHY 001A
Principles of Physics (Active)
3
PHY 001B
Principles of Physics (Active)
3
or
PHY 007A
General Physics (Active)
4
VEN 002
Introduction to Viticulture (Active)
2
VEN 003
Introduction to Winemaking (Active)
3
Depth Subject Matter
Units: 48-53
BIS 102
Structure and Function of Biomolecules (Active)
3
BIS 103
Bioenergetics and Metabolism (Active)
3
or
BIS 105
Biomolecules and Metabolism (Active)
3
MIC 102
Introductory Microbiology (Active)
3
MIC 103L
Introductory Microbiology Laboratory (Active)
2
PLS 120
Applied Statistics in Agricultural Sciences (Active)
4
or
STA 106
Applied Statistical Methods: Analysis of Variance (Active)
4
VEN 101A
Viticultural Practices (Active)
3
VEN 101B
Viticultural Practices (Active)
3
VEN 101C
Viticultural Practices (Active)
3
VEN 110
Grapevine Growth and Physiology (Active)
3
VEN 118
Grapevine Pests, Diseases and Disorders (Active)
3
VEN 123
Analysis of Musts and Wines (Active)
2
VEN 124
Wine Production (Active)
2
VEN 125
Wine Types and Sensory Evaluation (Active)
2
VEN 126
Wine Stability (Active)
3
VEN 128
Wine Microbiology (Historical)
2
VEN 135
Wine Technology and Winery Systems (Active)
4
and
In consultation with the advisor, choose three:
 
VEN 123L
Analysis of Musts & Wines Laboratory (Active)
2
VEN 124L
Wine Production Laboratory (Active)
3
VEN 125L
Sensory Evaluation of Wine Laboratory (Active)
2
VEN 126L
Wine Stability Laboratory (Active)
2
VEN 127L
Post-Fermentation Wine Processing Lab (Active)
3
VEN 128L
Wine Microbiology Laboratory (Historical)
2
If more than three are taken, the extra courses will count as restricted electives in Area B.
 
Restricted Electives
Units: 28
In consultation with advisor, choose 28 units from the following five areas. At least 12 units must be from one of the following areas: (A) Plant Science, (B) Food Science and Microbiology, or (C) Economics and Business.
 
(A) Plant Science Area:
 
ABT 150
Introduction to Geographic Information Systems (Active)
4
ATM 133
Biometeorology (Active)
4
BIS 101
Genes and Gene Expression (Active)
4
BIT 160
Principles of Plant Biotechnology (Active)
3
ENT 110
Arthropod Pest Management (Active)
5
HYD 110
Irrigation Principles and Practices (Active)
3
HYD 124
Plant-Water-Soil Relationships (Active)
4
MCB 126
Plant Biochemistry (Active)
3
NEM 100
General Plant Nematology (Active)
4
PLB 111
Plant Physiology (Active)
3
PLB 112
Plant Growth and Development (Active)
3
PLB 123
Plant-Virus-Vector Interaction (Active)
3
PLB 143
Evolution of Crop Plants (Active)
4
PLP 120
Introduction to Plant Pathology (Active)
4
PLS 154
Introduction to Plant Breeding (Active)
4
PLS 157
Physiology of Environmental Stresses in Plants (Active)
4
PLS 158
Mineral Nutrition of Plants (Active)
4
PLS 171
Principles and Practices of Plant Propagation (Active)
4
PLS 176
Introduction to Weed Science (Active)
4
SSC 100
Principles of Soil Science (Active)
5
SSC 102
Environmental Soil Chemistry (Active)
3
SSC 109
Sustainable Nutrient Management (Active)
4
SSC 118
Soils in Land Use and the Environment (Active)
4
VEN 111
World Viticulture (Active)
3
(B) Food Science and Microbiology Area:
 
BIS 101
Genes and Gene Expression (Active)
4
FST 102A
Malting and Brewing Science (Active)
4
FST 102B
Practical Malting and Brewing (Active)
4
FST 104
Food Microbiology (Active)
3
FST 104L
Food Microbiology Laboratory (Active)
4
FST 109
Principles of Quality Assurance in Food Processing (Active)
3
FST 110
Food Processing (Active)
4
FST 110L
Food Processing Laboratory (Active)
2
FST 127
Sensory Evaluation of Foods (Active)
4
MIC 140
Bacterial Physiology (Active)
3
MIC 150
Genomes of Pathogenic Bacteria (Active)
3
MIC 155L
Bacterial Physiology Lab (Active)
4
VEN 140
Distilled Beverage Technology (Active)
3
(C) Economics and Business Area:
 
ARE 100A
Intermediate Microeconomics: Theory of Production and Consumption (Active)
4
ARE 112
Fundamentals of Organization Management (Active)
4
ARE 113
Fundamentals of Marketing Management (Active)
4
ARE 118
Tax Accounting (Active)
4
ARE 130
Agricultural Markets (Active)
4
ARE 140
Farm Management (Active)
4
ARE 150
Agricultural Labor (Active)
4
ECN 001A
Principles of Microeconomics (Active)
4
ECN 001B
Principles of Macroeconomics (Active)
4
MGT 011A
Elementary Accounting (Active)
4
MGT 011B
Elementary Accounting (Active)
4
VEN 111
World Viticulture (Active)
3
(D) Language Area:
 
Maximum 12 units, not counting course 1, of one of the following languages: French, German, Italian, Portuguese or Spanish.
 
Courses taught in English will not count as restricted electives in this major.
 
At least one course must be Intermediate or Conversational; qualifying Intermediate or Conversational courses are listed below:
 
FRE 021
Intermediate French (Active)
5
FRE 022
Intermediate French (Active)
5
FRE 023
Intermediate French (Active)
5
GER 011
Travel and the Modern World (Active)
4
GER 020
Intermediate German (Active)
4
GER 021
Intermediate German (Active)
4
GER 022
Intermediate German (Active)
4
ITA 004
Intermediate Italian (Active)
4
ITA 005
Intermediate Italian (Active)
4
SPA 008
Elementary Spanish Conversation (Active)
2
SPA 021
Intermediate Spanish (Active)
5
SPA 022
Intermediate Spanish (Active)
5
SPA 028
Intermediate Spanish Conversation (Active)
2
SPA 031
Intermediate Spanish for Native Speakers I (Active)
5
SPA 032
Intermediate Spanish for Native Speakers II (Active)
5
SPA 033
Intermediate Spanish for Native Speakers III (Active)
5
(E) Internship Area:
 
Choose a maximum of eight units:
8
VEN 190X
Winemaking Seminar (Active)
1
VEN 192
Internship (Active)
1-12
VEN 198
Directed Group Study (Active)
1-5
VEN 199
Special Study for Advanced Undergraduates (Active)
1-5
VEN 290
Seminar (Active)
1
VEN 298
Group Study (Active)
1-5
May be increased to 12 units in exceptional circumstances.
 
Total: 120-133
Courses in VEN:
VEN 002Introduction to Viticulture (2) Active
Lecture—2 hour(s). Fundamental principles of biology and culture of the grapevine including taxonomy, morphology, physiology, distribution, domestication, utilization, propagation, production systems, harvesting, and storage and processing of grapes. Successful completion of the course should prepare students for upper division courses in viticulture. (Letter.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 003Introduction to Winemaking (3) Active
Lecture—3 hour(s). Overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and the sensory evaluation of wine. (Letter.) GE credit: SE, SS. Effective: 1997 Winter Quarter.
VEN 090XLower Division Seminar (2) Active
Seminar—1 hour(s); Term Paper; Extensive Writing. Prerequisite(s): Consent of Instructor. Lower division standing. Introduction to current issues surrounding wine and health as they relate to diet, nutrition, and toxicology. (Letter.) Effective: 1998 Winter Quarter.
VEN 099Special Study for Undergraduates (1-5) Active
Variable. (P/NP grading only.) Effective: 1997 Winter Quarter.
VEN 101AViticultural Practices (3) Active
Lecture—1.5 hour(s); Discussion/Laboratory—3.5 hour(s). Prerequisite(s): VEN 002. Identification, cultivation, and use of the major wine, table, raisin, and rootstock cultivars. Includes practices specific to the fall such as fruit contracts, maturity sampling, harvesting, cover crops, and soil-pests. One field trip required. (Letter.) GE credit: SE. Effective: 2004 Fall Quarter.
VEN 101BViticultural Practices (3) Active
Lecture—1.5 hour(s); Discussion/Laboratory—3.5 hour(s). Prerequisite(s): VEN 002. Theory, principles, and practices of pruning and grapevine propagation. Plant materials and the certification process, weed control and weed identification, wood diseases, and frost protection. One field trip required. (Letter.) GE credit: SE. Effective: 2004 Winter Quarter.
VEN 101CViticultural Practices (3) Active
Lecture—1.5 hour(s); Discussion/Laboratory—3.5 hour(s). Prerequisite(s): VEN 002. Field oriented experience in the principles and practices of grapevine production, including vineyard establishment, vine training, trellising, canopy management practices, irrigation and water management, and methods of crop adjustment for improvement of fruit quality. One field trip required. (Letter.) GE credit: SE. Effective: 2004 Spring Quarter.
VEN 110Grapevine Growth and Physiology (3) Active
Lecture—3 hour(s). Prerequisite(s): VEN 002. Botanical aspects including morphology and domestication will precede lectures covering flower development and energy budget concepts. Impact of physiological variables such as photosynthesis translocation, mineral nutrition, and water relations on fruit ripening and composition will be covered. (Letter.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 111World Viticulture (3) Active
Lecture—3 hour(s). Prerequisite(s): Upper division standing. Study of the diversity of viticulture, both geographical and historical. History of grape growing and its spread throughout the world will be covered, along with discussions of current viticultural practices in different parts of the world, including California. (Letter.) GE credit: OL, SE, WE. Effective: 1997 Winter Quarter.
VEN 111LCritical Evaluation of Wines of the World (1) Review all entries Historical
Discussion/Laboratory—3 hour(s). Prerequisite(s): VEN 111 (can be concurrent); VEN 125 C or better; VEN 111 required concurrently. Critical analysis of wines produced in different parts of the world with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin. (P/NP grading only.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 111LCritical Evaluation of Wines of the World (1) Review all entries Active
Discussion/Laboratory—3 hour(s). Prerequisite(s): VEN 111 (can be concurrent); VEN 111 required concurrently. Critical analysis of wines produced in different parts of the world with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin. (P/NP grading only.) GE credit: SE. Effective: 2019 Winter Quarter.
VEN 112Soils in Viticulture (3) Active
Lecture—3 hour(s). Prerequisite(s): (CHE 002B or CHE 002BH); (PHY 007B or PHY 009A); BIS 002A. Open to Viticulture and Enology majors and grad group only or with consent of instructor. Landscape distribution, physical and chemical processes in viticultural soils. Site evaluation procedures, best soil management practices, vineyard fertilization, and soil health monitoring. (Letter.) Effective: 2018 Fall Quarter.
VEN 115Raisin and Table Grape Production (2) Active
Lecture—2 hour(s). Prerequisite(s): VEN 002. Overview of the raisin and table grape industries in California and other production areas of the world. Cultural practices associated with raisin and table grape production will also be discussed. (Letter.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 118Grapevine Pests, Diseases and Disorders (3) Active
Lecture—3 hour(s). Prerequisite(s): VEN 002. Various pests and diseases of vineyards throughout California. Pest/disease identification and control methods (to include sampling techniques) also will be discussed. Integrated management approach to pest control methods will be emphasized. (Letter.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 123Analysis of Musts and Wines (2) Review all entries Historical
Lecture—2 hour(s). Prerequisite(s): CHE 002C; CHE 008B; PLS 021. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. (Letter.) GE credit: SE. Effective: 2018 Winter Quarter.
VEN 123Analysis of Musts and Wines (2) Review all entries Active
Lecture—2 hour(s). Prerequisite(s): CHE 002C; PLS 021; (CHE 008B or CHE 118B or CHE 128B). Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. (Letter.) GE credit: SE. Effective: 2018 Fall Quarter.
VEN 123LAnalysis of Musts & Wines Laboratory (2) Review all entries Historical
Laboratory—3 hour(s); Independent Study—3 hour(s). Prerequisite(s): VEN 123 (can be concurrent); CHE 002C; CHE 008B; PLS 021; Or equivalent of CHE 008B. Restricted to upper division and graduate students in Viticulture & Enology; others by approval of instructor. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. Laboratory exercises demonstrating various chemical, physical and biochemical methods. Data will be analyzed and results interpreted in weekly lab reports; includes student-designed independent project and written report. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2018 Winter Quarter.
VEN 123LAnalysis of Musts & Wines Laboratory (2) Review all entries Active
Laboratory—3 hour(s); Independent Study—3 hour(s). Prerequisite(s): VEN 123 (can be concurrent); CHE 002C; PLS 021; (CHE 008B or CHE 118B or CHE 128B);. Restricted to upper division and graduate students in Viticulture & Enology; others by approval of instructor. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. Laboratory exercises demonstrating various chemical, physical and biochemical methods. Data will be analyzed and results interpreted in weekly lab reports; includes student-designed independent project and written report. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2018 Fall Quarter.
VEN 124Wine Production (2) Review all entries Historical
Lecture—2 hour(s). Prerequisite(s): VEN 003; VEN 123 (can be concurrent); BIS 102. Principles and practices of making standard types of wines, with special reference to grape varieties used and methods of vinification. (Letter.) GE credit: SE, WE. Effective: 2000 Fall Quarter.
VEN 124Wine Production (2) Review all entries Active
Lecture—2 hour(s). Prerequisite(s): VEN 003; VEN 123 (can be concurrent); (BIS 102 or BIS 105). Principles and practices of making standard types of wines, with special reference to grape varieties used and methods of vinification. (Letter.) GE credit: SE, WE. Effective: 2018 Fall Quarter.
VEN 124LWine Production Laboratory (3) Active
Laboratory—3 hour(s); Independent Study—3 hour(s); Term Paper—3 hour(s). Prerequisite(s): VEN 124 (can be concurrent). Restricted to undergraduates in fermentation science, viticulture & enology, biotechnology, microbiology, food science and applied plant biology majors; to graduate students in food science, agricultural and environmental chemistry and horticulture. Current technologies used in production of California table wines; analysis and monitoring of impact of fermentation variables on microbial performance and product quality; student-designed independent research project. (Letter.) GE credit: OL, SE, WE. Effective: 2000 Fall Quarter.
VEN 125Wine Types and Sensory Evaluation (2) Active
Lecture—2 hour(s). Prerequisite(s): PLS 120 or STA 106. Open to upper division and graduate students in Viticulture & Enology; others by approval of instructor. Principles of sensory evaluation and application to wines. Factors influencing wine flavor, data from sensory analysis of model solutions. (Letter.) GE credit: QL, SE. Effective: 2018 Spring Quarter.
VEN 125LSensory Evaluation of Wine Laboratory (2) Active
Laboratory—3 hour(s); Term Paper—3 hour(s). Prerequisite(s): VEN 125 (can be concurrent). Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Sensory evaluation of wines and model systems using discrimination tests, ranking, descriptive analysis and time-intensity analysis. Data will be analyzed by appropriate statistical tests and the results interpreted in extensive weekly lab reports. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2001 Winter Quarter.
VEN 126Wine Stability (3) Active
Lecture—2 hour(s); Discussion—1 hour(s). Prerequisite(s): VEN 124. Restricted to viticulture & enology; fermentation science, applied plant biology majors; graduate students in food science, microbiology, horticulture and horticulture and agronomy groups. Principles of equilibria and rates of physical and chemical reactions in wines; treatment of unstable components in wines by adsorption, ion exchange, refrigeration, filtration, and membrane processes; and protein, polysaccharide, tartrate, oxidative and color stabilities. (Letter.) GE credit: SE. Effective: 2001 Winter Quarter.
VEN 126LWine Stability Laboratory (2) Review all entries Historical
Laboratory—3 hour(s); Independent Study—3 hour(s). Prerequisite(s): VEN 126 (can be concurrent); and Consent of Instructor. Restricted to upper division Fermentation Science, Viticulture & Enology majors, graduate students in the Food Science, Agricultural and Environmental Chemistry, Microbiology, or by consent of instructor. Practical application of principles of equilibria and rates of physical and chemical reactions to wine stability. (Letter.) GE credit: SE, WE. Effective: 2001 Winter Quarter.
VEN 126LWine Stability Laboratory (2) Review all entries Active
Laboratory—3 hour(s); Independent Study—3 hour(s). Prerequisite(s): VEN 126 (can be concurrent); VEN 123L; and Consent of Instructor. Restricted to upper division Fermentation Science, Viticulture & Enology majors, graduate students in the Food Science, Agricultural and Environmental Chemistry, Microbiology, or by consent of instructor. Practical application of principles of equilibria and rates of physical and chemical reactions to wine stability. (Letter.) GE credit: SE, WE. Effective: 2019 Winter Quarter.
VEN 127LPost-Fermentation Wine Processing Lab (3) Active
Laboratory—3 hour(s). Prerequisite(s): VEN 123; VEN 123L; VEN 126; VEN 126L; VEN 135 (can be concurrent); or Consent of Instructor. Restricted to upper division or graduate standing. Sensory and chemical impact of processing on wines; bench-scale analytical results to make and implement processing decisions; principles and theories of equipment operation and scale-up. (Letter.) Effective: 2018 Spring Quarter.
VEN 128Wine Microbiology (2) Review all entries Historical
Lecture—2 hour(s). Prerequisite(s): (VEN 123, VEN 124); (MIC 102, FST 104, FST 104L); MIC 103L; VEN 125, VEN 126 recommended. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. (Letter.) GE credit: SE. Effective: 2018 Winter Quarter.
VEN 128Wine Microbiology (2) Review all entries Active
Lecture—2 hour(s). Prerequisite(s): (VEN 123, VEN 124, MIC 102, MIC 103L); VEN 125, VEN 126 recommended. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. (Letter.) GE credit: SE. Effective: 2019 Spring Quarter.
VEN 128LWine Microbiology Laboratory (2) Review all entries Historical
Laboratory—6 hour(s). Prerequisite(s): VEN 123; VEN 124; VEN 128 (can be concurrent); FST 104; FST 104L; MIC 103L. Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. (Letter.) GE credit: SE, VL, WE. Effective: 2018 Winter Quarter.
VEN 128LWine Microbiology Laboratory (2) Review all entries Active
Laboratory—6 hour(s). Prerequisite(s): VEN 123; VEN 124; VEN 128 (can be concurrent); MIC 103L. Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine. (Letter.) GE credit: SE, VL, WE. Effective: 2019 Spring Quarter.
VEN 135Wine Technology and Winery Systems (4) Active
Lecture—3 hour(s); Discussion/Laboratory—2 hour(s). Prerequisite(s): PLS 021; MAT 016A; MAT 016B; ((PHY 001A, PHY 001B) or PHY 007A). Process technologies and process systems that are used in modern commercial wineries. Lectures, demonstrations, problem solving sessions, and possible field trips. Includes grape preparation and fermentation equipment; post-fermentation processing equipment; winery utilities, cleaning systems, and waste treatment. (Letter.) GE credit: SE. Effective: 2018 Spring Quarter.
VEN 140Distilled Beverage Technology (3) Active
Lecture—3 hour(s). Prerequisite(s): CHE 008B; FST 110A. Distillation principles and practices; production technology of brandy, whiskey, rum, vodka, gin, and other distilled beverages; characteristics of raw materials, fermentation, distillation, and aging. (Letter.) GE credit: QL, SE. Effective: 1997 Winter Quarter.
VEN 181Readings in Enology (1) Active
Discussion—1 hour(s). Prerequisite(s): VEN 003. Critical evaluation of selected monographs in enology. Discussion leadership rotates among the students. May be repeated up to 3 Time(s). (P/NP grading only.) GE credit: SE. Effective: 2002 Spring Quarter.
VEN 190XWinemaking Seminar (1) Active
Seminar—1 hour(s); Discussion—1 hour(s). Prerequisite(s): VEN 003. Open to Viticulture & Enology majors and graduate students. Outside speakers on a specific winemaking topic chosen for the quarter. Discussion with the speaker hosted by the faculty member(s) in charge. May be repeated up to 3 Time(s). (P/NP grading only.) GE credit: SE. Effective: 2002 Spring Quarter.
VEN 192Internship (1-12) Active
Internship—3-36 hour(s). Prerequisite(s): Consent of Instructor. Completion of 84 units. Work experience related to Fermentation Science (Enology) or Plant Science (Viticulture) majors. Internships must be approved and supervised by a member of the department or major faculty, but are arranged by the student. (P/NP grading only.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 198Directed Group Study (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. (P/NP grading only.) Effective: 1997 Winter Quarter.
VEN 199Special Study for Advanced Undergraduates (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. (P/NP grading only.) GE credit: SE. Effective: 1997 Winter Quarter.
VEN 200Introduction to Scientific Methods (2) Active
Lecture/Discussion—1 hour(s); Term Paper—1 hour(s). Prerequisite(s): Graduate standing or consent of instructor. Processes involved in conducting scientific research. Topics covered will include conducting literature review, formulating hypotheses, and analyzing and reporting results. Students will complete an annotated bibliography and complete a written and oral research proposal. (Letter.) Effective: 2000 Spring Quarter.
VEN 210Grape Development and Composition (3) Active
Discussion—1 hour(s); Lecture—2 hour(s). Prerequisite(s): (BIS 102, BIS 103) or BIS 105. Anatomy, physiology and biochemistry of grape berry development, with emphasis on the development of grape composition relevant to winemaking. (Letter.) Effective: 2018 Winter Quarter.
VEN 215Sensometrics (3) Active
Lecture—3 hour(s). Prerequisite(s): FST 117; ((VEN 125, VEN 125L) or (FST 107A or FST 107B)); Or equivalent to course FTS 117. Experimental design and statistical analysis, including multivariate analysis, for both sensory and instrumental data in enology and food-related studies. (Letter.) Effective: 2004 Fall Quarter.
VEN 216Sustainable Vineyard Development (5) Active
Lecture/Discussion—3 hour(s); Fieldwork—3 hour(s); Term Paper. Prerequisite(s): (VEN 101A, VEN 101B, VEN 101C); (VEN 115 or VEN 118); or Consent of Instructor. Application of plant, meteorological, soil, water, GIS, and economic sciences to sustainable vineyard development. Preparation of a comprehensive study to determine the viticultural and economic feasibility of a given site for raisin, table, or wine grape production. (Letter.) Effective: 2017 Fall Quarter.
VEN 217Field and GIS Evaluation of Soils (3) Active
Lecture/Lab—4 hour(s); Fieldwork—3 hour(s). Prerequisite(s): PLS 120; (PLS 205 or PLS 206); (SSC 100 or SSC 105 or SSC 107); VEN 101C; Consent of Instructor. ABT 180 is recommended. Principles and practices used to evaluate agricultural soils in the field, including soil pits, soil cores, electrical conductivity meters, ground penetrating radar, geomorphology and surface terrain analysis. Use of geographic information sciences, soil databases, digital elevation models and geostatistics. (Letter.) Effective: 2011 Fall Quarter.
VEN 219Natural Products of Wine (3) Active
Lecture—3 hour(s). Prerequisite(s): VEN 123; VEN 124; and Consent of Instructor. Or natural products background. Structure, occurrence, and changes due to wine production to the natural products found in wine. Chemicals with a sensory impact will be emphasized, including flavonoids and other phenolics, terpenes and norisoprenoids, pyrazines, oak volatiles and other wine constituents. (Letter.) Effective: 1997 Winter Quarter.
VEN 223Instrumental Analysis of Must and Wine (4) Active
Lecture—2 hour(s); Laboratory—3 hour(s); Discussion—1 hour(s). Prerequisite(s): VEN 123 or FST 103; ((BIS 102 and BIS 103) or BIS 105), (CHE 107B or CHE 115) recommended. Open to upper division students in Viticulture & Enology, Food Science and Technology; students in Food Science, Ag & Environmental Chemistry and Viticulture & Enology graduate groups. Theory and practice of instrumental analysis of wines and musts. mphasis on the principles of analytical techniques (e.g., CE, GC, HPLC, Mass Spectrometry) and factors determining correct choice of instrumental method. (Letter.) Effective: 2011 Fall Quarter.
VEN 224Advances in the Science of Winemaking (3) Active
Lecture—3 hour(s). Prerequisite(s): VEN 125; VEN 126; or Consent of Instructor. Graduate standing. Selected topics in the science and technology of winemaking. Topics will be drawn from current research of participating enology and viticulture faculty. Critical analysis of the technical content of published material will be emphasized. (Letter.) Effective: 2001 Spring Quarter.
VEN 225Advanced Sensory Analysis of Wines (3) Active
Lecture/Discussion—2 hour(s); Laboratory—4 hour(s). Prerequisite(s): ((VEN 124, VEN 125) or FST 107); AMR 120; Or the equivalent. Sensory descriptive analysis experiments will be designed and conducted using standard sensory science methods.Data will be analyzed by analyses of variance, principal component analyses and generalized Procrustes analysis to evaluate the judges performance and interpret the significance of the results. (Letter.) Effective: 1997 Winter Quarter.
VEN 235Winery Design (4) Active
Lecture—2 hour(s); Discussion—1 hour(s); Independent Study. Prerequisite(s): VEN 124; VEN 135; or Consent of Instructor. Design of wineries. Includes process calculations, equipment selection, process layout and building choice and siting. Project scheduling, capital costs, and ten-year cash flow analysis for the winery. One field trip required. (Letter.) Effective: 2005 Winter Quarter.
VEN 270Critical Evaluation of Scientific Literature (2) Active
Discussion—2 hour(s). Prerequisite(s): Consent of Instructor. Contemporary research topics in biological sciences. Discussion of recent research articles in a special topic area chosen by instructor. Intended to develop skills in critical evaluation of scientific publications. May be repeated for credit. (S/U grading only.) Effective: 2000 Winter Quarter.
VEN 290Seminar (1) Active
Seminar—1 hour(s). Prerequisite(s): Consent of Instructor. (S/U grading only.) Effective: 1997 Winter Quarter.
VEN 290CAdvanced Research Conference (1) Active
Discussion—1 hour(s). Prerequisite(s): Consent of Instructor. Graduate standing. Planning and results of research programs, proposals, and experiments. Discussion and critical evaluation of original research being conducted by the group. Discussion led by individual research instructors for research group. May be repeated for credit. May be repeated for credit. (S/U grading only.) Effective: 1997 Winter Quarter.
VEN 291Advanced Viticulture (2) Active
Lecture/Discussion—2 hour(s). Prerequisite(s): VEN 110; VEN 116; VEN 124; VEN 125; VEN 210 recommended. Critical evaluation of scientific and popular literature on selected topics of current interest that relate viticulture to fruit or wine sensory attributes or quality. May be repeated up to 1 Time(s). (Letter.) Effective: 2000 Winter Quarter.
VEN 292Advanced Internship (1-15) Active
Internship—3-45 hour(s); Variable. Prerequisite(s): VEN 123; VEN 123L; VEN 124; VEN 124L; VEN 125; VEN 125L; VEN 126; VEN 126L; VEN 128; VEN 128L; and Consent of Instructor. Restricted to Viticulture & Enology Graduate Group graduate students. Work experience related to Fermentation Science (Enology) or Plant Science (Viticulture) majors. Internships must be approved and supervised by a graduate group faculty member or students major professor, but are arranged by the student. May be repeated up to 15 Unit(s). (S/U grading only.) Effective: 2010 Winter Quarter.
VEN 297TTutoring in Viticulture and Enology (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. Graduate standing. Designed for graduate students who desire teaching experience, but are not teaching assistants. Student contact primarily in laboratory or discussion sections, and under direction of a faculty member. (S/U grading only.) Effective: 1997 Winter Quarter.
VEN 298Group Study (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. (S/U grading only.) Effective: 1997 Winter Quarter.
VEN 299Research (1-12) Active
Variable. Prerequisite(s): Consent of Instructor. (S/U grading only.) Effective: 1997 Winter Quarter.
VEN 396Teaching Assistant Training Practicum (1-4) Active
Variable. Prerequisite(s): Graduate standing. May be repeated for credit. (P/NP grading only.) Effective: 1997 Winter Quarter.