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Viticulture & Winery Technology Courses

VWT 10 INTRODUCTION TO VITICULTURE

This is an introduction to general viticulture covering the fundamental principles of the biology and culture of the grapevine. This includes taxonomy, morphology, physiology, distribution, domestication, utilization, propagation, production systems, harvesting, and storage and processing of grapes, with a brief overview of wine making. The class explores climate and soil preferences of Vitus vinifera, vineyard establishment, and training young vines. Cultural practice lectures will focus on canopy management disciplines, irrigation strategies, fertilization, pest and disease control, cover cropping and pruning. There will be practical experience workshops in the Campus Hill Vineyard. Successful completion of course should prepare students for upper division courses in viticulture.

VWT 12 VINEYARD SOIL / FERTILIZER/IRRIG

Introduction to the basic principles of soil science, mineral nutrition, components installation, and plant/water relationships for grape production. Planning, design and maintenance of sprinklers and drip irrigation systems for winery vineyards.

VWT 20 INTRODUCTION TO ENOLOGY

An overview of the history of wine including a study of modern viticulture and enology principles and practices, an introduction to the science of fermentation, understanding winery operations, the physiology of wine consumption, and a primer on the varieties and wine styles produced in California and other major wine-producing regions of the world. Practical exercises will include the sensory evaluation of wines. There will be a focus on the regional stylistic expression of heritage varietals.

VWT 25 SENSORY ANALYSIS OF WINES

A sensory course designed for individuals to learn organoleptic tasting techniques, characteristics and styles of wine varieties, wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles, and the common evaluation methods used in sensory testing. Students must be 21 years of age or older, and this class has a materials fee above regular enrollment fee.

VWT 31 FALL VINEYARD OPERATIONS

This class has a strong emphasis on the practical applications of viticulture. Students will be involved in the operation of the LPC Campus Hill Vineyard putting into action, viticultural practices for the fall and winter seasons including canopy management techniques, irrigation disciplines, pest and disease control, fruit contracts, maturity sampling, harvesting, pruning, erosion control via cover crop, fertilization, weed control, and vineyard development and establishment with a focus on sustainable vineyard management.

VWT 32 SPRING VINEYARD OPERATIONS

This class has a strong emphasis on the practical applications of viticulture. Students will be involved in the operation of the LPC Campus Hill Vineyard putting into action viticultural practices for the spring season including pruning, canopy management techniques, new vine planting and training, vine nutrition, weed control, irrigation system construction and maintenance, trellis construction and maintenance, vineyard equipment operation and maintenance, with a continued focus on sustainable vineyard management.

VWT 33 SUMMER VINEYARD OPERATIONS

Vineyard practices for the summer session. Class operates the Las Positas College Campus Hill vineyard, with an emphasis on the practical applications of viticulture theory including vine training, canopy management, assessment of insect and disease problems specific to the appellation, irrigation applications relating to soil and leaf moisture, crop estimation and harvest preparations. There is a strong emphasis on practical applications of viticulture.

VWT 41 FALL WINERY OPERATIONS

This class has a strong emphasis on the practical applications of winery operations. Students will be involved in the grape processing of the annual LPC Campus Hill Vineyard harvest, putting into action winery operations for the fall season including the planning, managing and implementation of harvest, grape maturity monitoring, press pad equipment operation and safety, handling must and juices, alcoholic and malolactic fermentation disciplines, sensory and laboratory analysis, handling and storage of new wines, maintenance of wines from previous vintages, winery sanitation, forklift safety and operation and general cellar practices.

VWT 45 FOOD AND WINE PAIRING

An introduction to the concepts involved in food and wine pairing through formal tasting, cooking, and lectures. Introduction to the use of sensory abilities to identify those ingredients in both food and wine that complement each other. Participation in palate exercise in which foods and wines are paired. Students must be 21 years or older.

Students under the age of 21 must have a declared major of either viticulture and/or enology to participate in any tasting activities as stated in the California State Assembly Bill 1989.