Course ID: | PATH(HORT)(FDST) 3050. 4 hours. 3 hours lecture and 2 hours lab per week. |
Course Title: | Viticulture and Enology in the Mediterranean Region |
Course Description: | An introduction to the historical and cultural significance of
wine production, botany and general culture of grapevines,
winemaking and enology, wine appreciation, and the health risks
and benefits associated with wine consumption. |
Oasis Title: | Viticulture Enology Mediterran |
Nontraditional Format: | The course will be taught at the University of Georgia's Studies Abroad site in Cortona, Italy. Traditional lectures will be supplemented with presentations during tours of local vineyards and wine industry facilities. Required readings and other assignments will further supplement classroom instruction. Contact hours will be approximately 50 (5 hrs/day X 10 days). |
Prerequisite: | HORT 2000 or (BIOL 1103 and BIOL 1103L) or BIOL 1107-1107L or PBIO 1210 |
Semester Course Offered: | Offered summer semester every year. |
Grading System: | A-F (Traditional) |
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Course Objectives: | Upon successful completion of this course, students will be
able to:
1) Appreciate the historical and cultural significance of wine
production in the Old and New Worlds
2) Realize the economic importance of wine production in rural
economies
3) Understand the principles of vine growth and development as
well as horticultural practices used to manage vineyards
4) Understand key grape quality attributes and how they affect
the process of winemaking
5) Become acquainted with important grape varieties, wine
types, and wine production areas in the Old and New Worlds
6) Understand the impact of climate, soil type, horticultural
and wine making practices on sensory attributes of wine
7) Understand the health risks and benefits associated with
moderate wine consumption. |
Topical Outline: | Brief history of wine production
Vines and wine as cultural icons
Sensory perception, wine assessment, and the wine/food sensory
experience
Characteristics of white, red, and sparkling wines
Grapevine growth, development and physiology
Vineyard site selection and management
Grape and juice attributes that contribute to wine quality
Fermentation
Post-fermentation treatments and aging
Wine laws and authentication
World wine regions and their wine styles
Health benefits and risks of wine consumption
Economics of wine production and marketing |
Honor Code Reference: | UGA Student Honor Code: "I will be academically honest in all
of my academic work and will not tolerate academic dishonesty
of others." A Culture of Honesty, the University's policy and
procedures for handling cases of suspected dishonesty, can be
found at www.uga.edu/ovpi. Every course syllabus should include
the instructor's expectations related to academic integrity. |