WVIT 101 Orientation to Wine and Viticulture (1) (CR/NC)
Introduction to the wine and viticulture program. Emphasis on curriculum and career planning. Credit/No Credit grading only. 1 lecture.

WVIT 102 Grapes and Wines of the World (4)
Brief history of grapes and wines, major winegrowing regions of the world, and major grape varieties Types of wines, wineries, marketing, packaging and promotion. Hospitality issues such as ordering wine in restaurants, reading a wine label and wine service. 4 lectures.

WVIT 202 Enology I (4)
Introductory course in wine making, equipment, fermentation chemistry, winery management and the relationship between grape growing and wine making. 3 lectures, 1 activity. Prerequisite: WVIT 102, CHEM 111.

WVIT 339 Internship in Wine and Viticulture (1-12) (CR/NC)
Time spent in an approved wine industry, engaged in wine production or related agribusiness and viticulture activities. Applying and developing production and managerial skills and abilities. One unit of credit may be allowed for each full week of completed and reported internship. Degree credit limited to 6 units. Prerequisite: WVIT 202, FRSC 231, junior standing, and consent of internship instructor.

WVIT 342 Sensory Evaluation of Wine (4) (Also listed as FSN 342)
Evaluation of wines using the techniques in sensory evaluation. Difference and rating tests; descriptive analysis and pairing of wine and food. 3 lectures, 1 laboratory. Prerequisite: WVIT 202, STAT 218 or STAT 221, age 21 or older.

WVIT 404 Enology II (4)
Advanced enology is designed to provide an understanding and assessment of the key chemical, sensory and processing considerations important to premium commercial wine production. 3 lectures, 1 laboratory. Prerequisite: WVIT 202, FSN 464.

WVIT 463 Issues and Trends in the Wine Industry (2)
Current topics in viticulture, enology and the wine business as a whole. Emphasis on controversial topics and future projections of the industry’s vision. 2 seminars. Prerequisite: Senior standing.