SRJC Course Outlines

10/1/2022 4:03:58 AMVIT 55 Course Outline as of Spring 2009

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  VIT 55Title:  BASIC WINE VITICULTURE  
Full Title:  Basic Wine Grape Viticulture
Last Reviewed:9/13/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled017.5 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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An introduction to viticulture including history and development of the wine industry, grape growing, distribution, processes and factors affecting wine quality. Also covers biology, anatomy, propagation, cultivated varieties, rootstocks, climate, vineyard practices, and common diseases and pests. Provides basic knowledge required to establish a wine grape vineyard in Sonoma County.  

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to viticulture including history and development of the wine industry, grape growing, distribution, processes & factors affecting wine quality. Covers biology, anatomy, propagation, cultivated varieties, rootstocks, climate, vineyard practices, & and common diseases and pests. Provides knowledge required to establish a vineyard in Sonoma County.  
(Grade or P/NP)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Summer 2007Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, students will be able to:
1. Summarize the history and development of the wine industry.
2. Evaluate the importance of grapes both historically and currently.
3. Analyze the vineyard yearly growth cycle and relate it to timing of
vineyard practices.
4. Identify and describe grapevine structures and functions.
5. Describe and contrast development of a new vineyard vs. farming an
established vineyard.
6. Explain how climate, soils and vineyard practices affect vine growth
and grape and wine quality.
7. Identify, compare and contrast the different cultivars and rootstocks.
8. Summarize the unique characteristics of the world's major grapegrowing
areas.
9. Identify and describe the important vineyard disease and pests and
recommend integrated pest management practices.

Topics and Scope
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I.    History and Evolution
     A. Overview of world-wide importance of grapes and grapevines
     B. History and development of the wine industry
     C. Grapevine classification and Vitis species
     D. Origin of Vitis vinifera and its spread throughout the world
II.   Geographical Distribution of Grapegrowing
     A. European and American varieties
     B. Growing regions in California
     C. Growing regions world-wide
III.  Vitis species and cultivars
     A. Winegrape, table grape and raisin cultivars
     B. Rootstocks
     C. Clones
IV.   Climate and Soils
     A. Heat summation and climatic regions
     B. Vineyard soils and terroir
V.    Vine Structure and Function
     A. Vocabulary
     B. Shoot system and vine canopy
     C. Root system and permanent wood
     D. Vine physiology
VI.   Vineyard Yearly Growth Cycle
     A. Bud break
     B. Grand period of growth
     C. Bloom and berry set
     D. Veraison and ripening
     E. Harvest
     F. Post-harvest
     G. Dormancy
     H. Processes and factors affecting wine quality
VII.  Vine Propagation
VIII. Vineyard Development
     A. Site selection
     B. Natural resources, habitat and environmental concerns
     C. Vineyard design - trellises and irrigation systems
     D. Installation and planting
IX.   Farming and Established Vineyard
     A. Vineyard practices during the cycle of vine growth
     B. Canopy management
     C. Vine mineral management
     D. Sustainable agricultural practices
     E. Methods to improve grape quality
X.    Grapevine Diseases and Pests
     A. Identification and monitoring
     B. Control and integrated pest management
XI.   Current Importance of Grapegrowing and Economic Impacts  

Assignments:
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Representative assignments:
1. Research and submit a 2-3 page report on one of the following:
worldwide distribution of grapes, grape production and consumption from a
historical perspective, history of the development of the wine industry,
or the importance of grapes historically and currently.
2. Problem solving homework: graphic summary of yearly growth cycle and
timing of vineyard practices.
3. Problem solving homework: classify on a worksheet the different
cultivars and rootstocks.
4. Problem solving homework: classify on a worksheet the important
vineyard diseases and pests with recommendations for management practices.
5. Midterm and final exam.
6. Reading, 20-30 pages per week.  

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
10 - 20%
Research report
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
30 - 40%
Problem solving homework
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 40%
Multiple choice, True/false, Completion, Short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 10%
Attendance and participation


Representative Textbooks and Materials:
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Viticulture, Vol. 2, Practices, Coombe & Dry, 1998.
Grapevine Physiology, UCDANR, 1981.
Sunlight into Wine, R. Smart and M. Robinson, Winetitles, 1991.
General Viticulture, A.J. Winkler, W.M. Kliewer, L.A. Kider, University of
California Press, 1975, 2nd ed.
Instructor prepared materials.  

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