WVIT-WINE
AND VITICULTURE –
2005-07
College
WVIT 102 Grapes and Wines
of the World (4)
Brief
history of grapes and wines, major winegrowing regions of the world, and major
grape varieties Types of wines, wineries, marketing, packaging and promotion. Hospitality issues such as ordering wine in
restaurants, reading a wine label and wine service. 3
lectures, 1 activity.
WVIT 341 Wines and
Fermented Foods (4)
(Also listed as FSN 341)
Processing,
manufacturing, historical and bio-technical applications of fermentation
technology for the production of food products focusing on wine. Wines of the world, distilled beverages, beers,
fermented dairy, vegetable and meat products important to the post-harvest
economy of
WVIT 342 Sensory
Evaluation of Wine (4) (Also listed as FSN 342)
Evaluation
of wines using the techniques in sensory evaluation. Difference and rating tests;
descriptive analysis and pairing of wine and food. 3
lectures, 1 laboratory. Prerequisite: FSN 341, STAT 218 or STAT 221, age
21 or older.
WVIT 463 Issues and Trends
in the Wine Industry (2)
Current
topics in viticulture, enology and the wine business as a whole. Emphasis on controversial topics
and future projections of the industry’s vision. 2
seminars. Prerequisite: Senior standing.