Viticulture (VIT) Courses


VIT 100 Introduction to Wines and Vines (3-0) 3 hrs.

This course is designed to introduce students to the world of growing grapes, winemaking and wine appreciation. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include cultural history and geography, plant taxonomy and anatomy, wine producing regions, viticultural cycles, general winemaking operations and important factors influencing wine styles. There is a wine tasting portion of the class where students will learn to distinguish wines and how to read a wine label. This class will focus on the New York state wine industry.  View Course Syllabus Adobe Acrobat, PDF


VIT 105 Basic Viticulture Techniques (3-0) 3 hrs.

This course is designed to introduce students to current techniques used while managing a commercial vineyard. Students completing this class will understand how to maintain appropriate vigor and productivity of a vineyard once it is established. Topics covered include: site analysis; varietal selection; trellising methods; nutrient needs of vines; diseases and insect pests of grapevines; crop regulation; breeding; grafting; vineyard floor management; and harvest determinations. A significant portion of the class will be dedicated to pruning. Viticulture safety issues will be addressed.  View Course Syllabus Adobe Acrobat, PDF


VIT 110 Summer Vineyard Technology Practicum (2.67-0-2.33) 5 hrs.

This field course is designed to develop relevant skills for summer maintenance of a commercial vineyard. Requirements will include: 105 hours of work at an approved vineyard; attending 25 hours of workshops dealing with seasonal vineyard operations; and participating in 15 hours of classroom discussion and lecture about their own and other students’ activities in their own work experiences. Students will maintain journals on their work experiences, and keep track of their hours of different activities. The focus will be on vineyard maintenance for maximum health and productivity of vines. Prerequisite: VIT 105.  View Course Syllabus Adobe Acrobat, PDF


VIT 115 Introduction to Enology Lab Techniques (1-1) 2 hrs.

Students will become familiar with juice and wine analyses that are used when making a commercial wine from grape ripening through initial wine stabilization. Analytical methods (e.g. testing juices for sugar, acid and pH) are some of the skills that will be studied. Students will also study strategies for cleaning and maintaining the laboratory. Common mathematical and chemistry winemaking problems are embedded throughout this course. Identification and proper use of laboratory equipment will be integral to the course. Co-requisite: CHM 121.  View Course Syllabus Adobe Acrobat, PDF


VIT 200 Vineyard Management (3-0) 3 hrs.

This course is designed for students already familiar with the basics of viticulture. Lecture topics covered will include integrated pest management, canopy management, foliar sampling, sustainable management practices, and how cropping systems affect vine vigor. Labor management and grape contracts will be discussed. A team sustainability project will be completed focusing on a sustainability issue pertinent to the Finger Lakes wine growing region. A site selection project will be completed by evaluating and theoretically developing a real site for its potential as a vineyard. Prerequisite: VIT 105  View Course Syllabus Adobe Acrobat, PDF


VIT 201 Abridged Vineyard Management (1-0) 1 hr.

This course meets with VIT 200 Vineyard Management. The course is designed for students in the viticulture track of the viticulture and wine technology program planning to transfer to a four year institution. Lecture topics covered include topics in integrated pest management practices. A site selection project will be completed by evaluating and theoretically developing a real site for its potential as a vineyard. Prerequisite: VIT 105.  View Course Syllabus Adobe Acrobat, PDF


VIT 205 Fall Wine Technology Practicum (2.33-0-1.67) 4 hrs.

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students’ work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities. Co-requisite: VIT 210.  View Course Syllabus Adobe Acrobat, PDF


VIT 210 Enology I (2-4) 4 hrs.

This course is designed to introduce second year viticulture and wine technology students to the science of winemaking. Topics covered include: microbiology of wine yeast and bacteria; and the importance of sanitation in the winery. Students will study and perform the processes of wine cellar operations from vineyard through fermentation, and the early stages of initial stabilization of young wines. Students will become familiar with various winemaking equipment including a stemmer/crusher, press, must pumps, juice and wine pumps, and other fermentation tools. Techniques and reasons for using various winemaking additives from harvest through stabilization will be explored. Work orders, common in winery environment, will be introduced, used and created by students throughout the course so the student is prepared to track information throughout harvest and winemaking. Prerequisite: CHM 121, VIT 115.  View Course Syllabus Adobe Acrobat, PDF


VIT 215 Enology II (2-2) 3 hrs.

This course is designed as a continuation of the study of the science of winemaking with more focus on wine stabilization, storage, waste water management and energy considerations when making wine. Topics covered include winery water and energy use, chemical and biological stability of bulk wine storage, wine preparation for packaging, and blending considerations. Students will study heat and cold stability of wines, filtration, barrel management, packaging wine, wine closures and become familiar with common analytical techniques used to stabilize wines. Prerequisite: VIT 210.  View Course Syllabus Adobe Acrobat, PDF


VIT 216 Abridged Enology II (0.5-.75) 1 hr.

This course meets with VIT 215 Enology II. The course is designed for students in the enology track of the viticulture and wine technology program planning to transfer to a four year institution. Topics covered include filtration, packaging wine, and wine closures. Prerequisite: VIT 210  View Course Syllabus Adobe Acrobat, PDF