2 classes matched your search criteria.
HORT 1031 is also offered in Spring 2025
HORT 1031 is also offered in Fall 2024
HORT 1031 is also offered in Spring 2024
HORT 1031 is also offered in Spring 2023
HORT 1031 is also offered in Spring 2022
Fall 2017 | HORT 1031 Section 001: Vines and Wines: Introduction to Viticulture and Enology (18884)
- Instructor(s)
- Class Component:
- Lecture
- Instructor Consent:
- Instructor Consent Required
- Instruction Mode:
- Partially Online
- Times and Locations:
Regular Academic Session
UMTC, St Paul
Alderman Hall 405
- Also Offered:
- Course Catalog Description:
- History of wine, principles of biology, culture of grapevine, fermentation, sensory evaluation of wine. prereq: 21 yrs of age by date of 1st class meeting
- Class Notes:
- This class will meet in 405 Alderman Hall. Class Site Link: https://sites.google.com/a/umn.edu/hort-classes/1xxx-classes/hort-1031-vines-and-wines
- Class Description:
- This course is an introduction to the principles of growing grapes (viticulture), making wine (enology), and an appreciation of the historical, geographical and sensory diversity of wine. The course is taught in part with 20 to 50 minute online lectures (Adobe Presenter) format. Usually 2 or 3 of these are covered each week. The class also meets one evening each week for a combination lecture/sensory session. There is one field trip to a local winery scheduled during the regular weekly class time. Upon completion of this course, each student will understand and have a working knowledge of the following concepts: 1. The process of fermentation and its role in wine production. 2. Fundamental principles of biology and culture of the grapevine. 3. Types of wine and their production differences. 4. The major grape-growing regions of the world, the most important grape cultivars in each region, and the characteristics of the wines produced in these regions. 5. Systematic evaluation of wine sensory characteristics. 6. Commercial wine labels and the information they provide. 7. The basic aspects of plant anatomy, using the grapevine as a model. 8. The major genetic factors in grapes that contribute to wine quality. 9. How cultural and environmental factors affect wine quality and yield. 10. Selection, planting, and cultivation of grapevines in a home garden. 11. Current issues involving wine and human health. 12. Current social and legal issues involving wine.
- Grading:
- 20% Special Projects
56% Quizzes
16% Written Homework
4% In-class Presentations
4% Other Evaluation
- Exam Format:
- multiple choice; short answer
- Class Format:
- 15% Lecture
15% Discussion
10% Small Group Activities
5% Field Trips
10% Guest Speakers
40% Web Based
- Workload:
- 20 Pages Reading Per Week
20 Pages Writing Per Term
1 Presentation(s)
1 Special Project(s)
4 Homework Assignment(s)
8 Quiz(zes)
- Textbooks:
- https://bookstores.umn.edu/course-lookup/18884/1179
- Instructor Supplied Information Last Updated:
- 5 March 2009
Fall 2017 | HORT 1031 Section 002: Vines and Wines: Introduction to Viticulture and Enology (18885)
- Instructor(s)
- Class Component:
- Discussion
- Times and Locations:
Regular Academic Session
UMTC, St Paul
Alderman Hall 405
- Auto Enrolls With:
- Section 001
- Course Catalog Description:
- History of wine, principles of biology, culture of grapevine, fermentation, sensory evaluation of wine. prereq: 21 yrs of age by date of 1st class meeting
- Class Notes:
- This class will meet in 405 Alderman Hall. Class Site Link: https://sites.google.com/a/umn.edu/hort-classes/1xxx-classes/hort-1031-vines-and-wines
- Class Description:
- This course is an introduction to the principles of growing grapes (viticulture), making wine (enology), and an appreciation of the historical, geographical and sensory diversity of wine. The course is taught in part with 20 to 50 minute online lectures (Adobe Presenter) format. Usually 2 or 3 of these are covered each week. The class also meets one evening each week for a combination lecture/sensory session. There is one field trip to a local winery scheduled during the regular weekly class time. Upon completion of this course, each student will understand and have a working knowledge of the following concepts: 1. The process of fermentation and its role in wine production. 2. Fundamental principles of biology and culture of the grapevine. 3. Types of wine and their production differences. 4. The major grape-growing regions of the world, the most important grape cultivars in each region, and the characteristics of the wines produced in these regions. 5. Systematic evaluation of wine sensory characteristics. 6. Commercial wine labels and the information they provide. 7. The basic aspects of plant anatomy, using the grapevine as a model. 8. The major genetic factors in grapes that contribute to wine quality. 9. How cultural and environmental factors affect wine quality and yield. 10. Selection, planting, and cultivation of grapevines in a home garden. 11. Current issues involving wine and human health. 12. Current social and legal issues involving wine.
- Grading:
- 20% Special Projects
56% Quizzes
16% Written Homework
4% In-class Presentations
4% Other Evaluation
- Exam Format:
- multiple choice; short answer
- Class Format:
- 15% Lecture
15% Discussion
10% Small Group Activities
5% Field Trips
10% Guest Speakers
40% Web Based
- Workload:
- 20 Pages Reading Per Week
20 Pages Writing Per Term
1 Presentation(s)
1 Special Project(s)
4 Homework Assignment(s)
8 Quiz(zes)
- Textbooks:
- https://bookstores.umn.edu/course-lookup/18885/1179
- Instructor Supplied Information Last Updated:
- 5 March 2009
ClassInfo Links - Fall 2017 Horticultural Science Classes