Plant Pathology: Academic Programs: Courses / Syllabi

PATH(HORT)(FDST) 3050 - Viticulture and Enology in the Mediterranean Region

COURSE DESCRIPTION

An introduction to the historical and cultural significance of wine production, botany and general culture of grapevines, winemaking and enology, wine appreciation, and the health risks and benefits associated with wine consumption.

PATH Instructor - Phil Brannen
Credit Hours - 3
Course Offered - Summer Semester

NON-TRADITIONAL FORMAT:

The course will be taught at the University of Georgia's Studies Abroad site in Cortona, Italy (watch video of Cortona, Italy). Traditional lectures will be supplemented with presentations during tours of local vineyards and wine industry facilities. Required readings and other assignments will further supplement classroom instruction. Contact hours will be approximately 50 (5 hrs/day X 10 days).

REPEAT POLICY

Course cannot be repeated for credit

REQUIRED PREREQUISITES

HORT 2000 or (BIOL 1103 and BIOL 1103L) or BIOL 1107-1107L or PBIO 1210

COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

Upon successful completion of this course, students will be able to:

1. Appreciate the historical and cultural significance of wine production in the Old and New Worlds
2. Realize the economic importance of wine production in rural economies
3. Understand the principles of vine growth and development as well as horticultural practices used to manage vineyards
4. Understand key grape quality attributes and how they affect the process of winemaking
5. Become acquainted with important grape varieties, wine types, and wine production areas in the Old and New Worlds
6. Understand the impact of climate, soil type, horticultural and wine making practices on sensory attributes of wine
7. Understand the health risks and benefits associated with moderate wine consumption.

TOPICAL OUTLINE

• Brief history of wine production
• Vines and wine as cultural icons
• Sensory perception, wine assessment, and the wine/food sensory experience
• Characteristics of white, red, and sparkling wines
• Grapevine growth, development and physiology
• Vineyard site selection and management
• Grape and juice attributes that contribute to wine quality
• Fermentation
• Post-fermentation treatments and aging
• Wine laws and authentication
• World wine regions and their wine styles
• Health benefits and risks of wine consumption
• Economics of wine production and marketing