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 Catalog, click here.

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 hours laboratory.

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 hours laboratory.

VWT 33, 3 UNITS
SUMMER VITICULTURE OPERATIONS
Vineyard practices for the summer session. Class operates the Las Positas College Campus Hill vineyard, with an emphasis on the practical applications of viticulture theory including vine training, canopy management, assessment of insect and disease problems specific to the appellation, irrigation applications relating to soil and leaf moisture and crop estimation. 2 hour lecture, 3 hours lab.

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
VINEYARD MANAGEMENT
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
WINERY MANAGEMENT
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.