Viticulture and Oenology Course

Lesson 1 • Anatomy of the Grapevine

Examines vine structure from roots to canopy and the function of each organ. Builds the botanical literacy needed for vineyard management decisions.

Lesson 2 • Grapevine Growth Cycle

Covers the annual phenological stages from dormancy through harvest. Links each stage to vineyard tasks introduced in later chapters.

Lesson 3 • Introduction to Winemaking Styles

Surveys still, sparkling, fortified, and dessert wine categories and their defining characteristics. Sets expectations for the oenology content covered in later chapters.

Lesson 4 • Wine Industry Roles and Pathways

Maps professional roles from viticulturist to sommelier and the qualifications each requires. Helps students align course content with their career objectives.

Lesson 1 • Soil Composition and Texture

Analyzes mineral, organic, and biological components of vineyard soils. Connects soil texture to water retention and vine nutrition.

Lesson 2 • Terroir: Concept and Components

Defines terroir as the interaction of soil, climate, topography, and human practice. Establishes the framework for site evaluation used throughout the course.

Lesson 3 • Site Evaluation and Selection

Provides tools for assessing slope, aspect, elevation, and soil profiles before planting. Students apply evaluation criteria to real or simulated site data.

Lesson 4 • Soil Health and Sustainability

Covers cover cropping, composting, and reduced tillage as soil health strategies. Links soil stewardship to long-term vineyard productivity and certification eligibility.

Lesson 1 • Rainfall, Humidity, and Wind

Evaluates precipitation patterns, humidity risks, and wind effects on vine health and disease pressure. Connects climate data to pest and disease management strategies.

Lesson 2 • Climate Change Impacts on Viticulture

Examines rising temperatures, shifting seasons, and extreme weather events affecting vineyards globally. Introduces adaptive strategies covered in depth in later chapters.

Lesson 3 • Temperature, Sunlight, and Growing Degree Days

Quantifies heat accumulation using growing degree day models and links sunlight hours to photosynthesis and sugar accumulation. Enables variety-to-site matching.

Lesson 4 • Grape Variety Adaptation to Climate

Profiles cool-, moderate-, and warm-climate varieties and their physiological tolerances. Students select varieties based on site climate profiles.

Lesson 1 • Rootstock Selection and Grafting

Covers rootstock properties including phylloxera resistance, vigor, and soil adaptation. Explains bench and field grafting techniques used in commercial viticulture.

Lesson 2 • Young Vine Establishment and Training

Details the multi-year process of training young vines to their permanent structure. Covers staking, shoot selection, and trunk formation in the first three seasons.

Lesson 3 • Vineyard Layout and Planting Density

Addresses row orientation, spacing, and density decisions and their effects on yield and quality. Links layout choices to machinery access and labor efficiency.

Lesson 4 • Pruning Principles and Methods

Explains spur and cane pruning logic, bud load calculation, and timing relative to the growth cycle. Develops the decision-making framework for annual pruning.

Lesson 1 • Shoot and Leaf Management

Covers shoot thinning, leaf removal, and hedging to improve light and airflow in the canopy. Connects each operation to its effect on fruit composition.

Lesson 2 • Crop Load and Yield Management

Addresses cluster thinning, crop estimation, and the quality-yield trade-off. Provides quantitative tools for setting yield targets aligned with wine style goals.

Lesson 3 • Harvest Planning and Execution

Integrates ripeness monitoring, logistics, and quality control into a harvest plan. Covers hand and mechanical harvesting methods and their impact on fruit integrity.

Lesson 4 • Irrigation Strategies and Scheduling

Compares drip, furrow, and overhead irrigation and introduces deficit irrigation protocols. Links water stress timing to berry size and flavor concentration.

Lesson 1 • Fungal Diseases of the Grapevine

Profiles powdery mildew, downy mildew, botrytis, and trunk diseases with identification and lifecycle details. Establishes the biological basis for chemical and cultural controls.

Lesson 2 • Integrated Pest Management Programs

Synthesizes monitoring, thresholds, biological controls, and targeted sprays into a cohesive IPM plan. Students build a season-long IPM calendar for a model vineyard.

Lesson 3 • Weed Management in Vineyards

Compares mechanical, chemical, and biological weed control strategies and their effects on soil and vine competition. Integrates weed management with cover crop programs.

Lesson 4 • Insect and Mite Pests

Covers grape berry moth, leafhoppers, mealybugs, and spider mites with economic threshold concepts. Links pest pressure to canopy density and regional climate.

Lesson 1 • Crushing, Destemming, and Pressing

Explains mechanical crushing and destemming options and whole-cluster and direct-press techniques. Links equipment choices to wine style and phenolic extraction goals.

Lesson 2 • Alcoholic Fermentation Management

Monitors and controls temperature, cap management, and fermentation kinetics for red and white wines. Develops troubleshooting skills for stuck and sluggish fermentations.

Lesson 3 • Must Adjustments and Additions

Addresses sugar, acid, and pH corrections and the use of enzymes and fining agents pre-fermentation. Connects adjustments to legal standards and stylistic targets.

Lesson 4 • Yeast Selection and Inoculation

Compares commercial yeast strains and spontaneous fermentation and their effects on aroma and flavor. Covers rehydration, acclimatization, and inoculation protocols.

Lesson 1 • Stabilization and Clarification

Addresses cold stabilization, protein stability, fining agents, and filtration to ensure wine clarity and shelf stability. Links each treatment to its chemical mechanism.

Lesson 2 • Wine Aging and Oak Management

Compares barrel, tank, and alternative oak aging and their contributions to wine structure and aroma. Guides decisions on toast level, oak origin, and aging duration.

Lesson 3 • Malolactic Fermentation

Explains the biochemistry of malic-to-lactic acid conversion and its effects on acidity, texture, and aroma. Covers bacterial inoculation, monitoring, and inhibition techniques.

Lesson 4 • Blending Theory and Practice

Develops sensory and analytical skills for constructing blends that achieve stylistic and commercial targets. Covers varietal blending, lot selection, and bench trial methodology.