Course description
Courses: Enology (ENOL)
ENOL 15. Introduction to Enology (3)
History and development of the wine industry; mechanics of various processes and factors affecting wine quality and consumer acceptance. FS
ENOL 45. Wine Evaluation Techniques (2) Parameters that determine sensory quality in wines. Wine appreciation. Critical evaluation of wines including premium varietals. Must be 21 years of age - state law. (1 lecture, 2 lab hours) FS
ENOL 105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: ENOL 45 and ENOL 164 (ENOL 164 may be taken concurrently). Factors affecting the quality of wines in terms of growing region, grape maturity, harvesting, vinification, cellaring, blending, and storage practices; attributes and defects in premium varietals. Statistical concepts. (2 lecture, 2 lab hours) S
ENOL 114. Analytical Methods for Wine I (2)
Corequisite: ENOL 164; prerequisite: CHEM 105 (may be taken concurrently) or permission of instructor. Fundamental principles and practices of methods of analysis for grape juice and wine during crush. Emphasis on practical laboratory procedures. (1 lecture, 3 lab hours) F
ENOL 116. Analytical Methods for Wine II (2)
Corequisite: ENOL 166; prerequisites: ENOL 114, 164, CHEM 105, or permission of instructor. Fundamental principles and practices of methods of analysis for wine and wine products during cellaring operations. Emphasis on practical laboratory procedures. (1 lecture, 3 lab hours) S
ENOL 125. Wine Microbiology (4)
Prerequisites: ENOL 15; BIOL 120; CHEM 150. Identification, physiology, and biochemistry of bacte ria and yeasts involved in winemaking and spoilage of wines. Vinous and malo-lactic fermentations. Sherry organisms and other film yeasts. (2 lecture, 6 lab hours) S
ENOL 135. Field Studies (2; max total 6)
Prerequisite: ENOL 15 or permission of instructor. A six-day field trip during the spring recess visiting wineries to study the techniques and handling methods employed by the many vintners. Students must provide own transportation, meals, housing, and insurance. S
ENOL 140. Regulations: Wine and Brandy (2; max total 2)
Prerequisite: ENOL 15 or permission of instructor. Rules and regulations concerning wine and brandy licensing, record keeping, production, taxation, enological practices, rule making, and labeling. Interstate and international commerce. Export requirements. S (Formerly ENOL 162T)
ENOL 145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or IT 112 recommended. Distillation principles and practices for the production of brandy and other distilled beverages. Raw materials, aging, and sensory evaluation. Students may be required to purchase supplementary materials for class use. (2 lecture, 3 lab hours) P
ENOL 151. Winery Equipment (2)Prerequisites: ENOL 15; 135 may be taken concurrently. Evaluation, use, location, operation, and repair of winery equipment. Winery safety. Safety equipment required. (1 lecture, 3 lab hours) S
ENOL 162T. Topics in Enology and Fermentation Science (1-4; max total 12 if no topic repeated) Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some topics may include labs. P
ENOL 163. Fermentation Laboratory (2)
Prerequisite: ENOL 15 (may be taken concurrently). Vinification/Fermentation Laboratory practice at the university's Enology Pilot Plants and Ag Lab Winery. Individual winemaking. Students must supply their own grapes. (6 lab hours) F
ENOL 164. Wine Analysis and Production (6)
Corequisite: ENOL 114; prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL 151, 163. Only open to enology and viticulture students. Laboratory and winery experience in wine-making operations, including harvest, scheduling, crushing, fermentation, safe-ty, sanitation procedures, record keeping, analysis, and operation of enology facility equipment. Safety equipment required. (2 lecture, four 3-hour labs) F
ENOL 166. Cellar Operations (2; max total 4)
Corequisite: ENOL 116; prerequisite: ENOL 114, 164 (must be taken the previous semester). Survey of cellaring operations and equipment. Analytical methods, blending, fining, ion exchange, finishing, and bottling. May be repeated once for credit. (1 lecture, 3 lab hours; local field trips) S
ENOL 168. Juice and Concentrate Production (2)
Prerequisites: ENOL 15; CHEM 1A or 3A. Principles and practice of modern fruit juice and concentrate production. (1 lecture, 3 lab hours; field trips) P
ENOL 173. Wine Marketing (3)
(Same as AGEC 173.) Prerequisites: ENOL 45; AGEC 1. Marketing principles as applied to wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising. Regulations. Interstate and international trade. P
ENOL 175. Winery Management (3)
Prerequisites: ENOL 15 and permission of instructor. Physical properties of a winery; administrative organizational set-up; personnel; purchasing, packaging and shipping; local, state, and federal regulatory statutes. S
ENOL 180. Undergraduate Research (1-4; max total 4)
Prerequisite: ENOL 164. Open to juniors or seniors with permission of instructor. Exploratory work on a suitable agricultural problem in enology. Approved for RP grading. FS
ENOL 190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent Study . Approved for RP grading. FS
ENOL 196. Enterprise Management (1-6; max total 6)
Prerequisites: ENOL 166, 175; FSC 178; VIT 101, 102. Application of management principles in wine production. Operation of the California State University, Fresno commercial winery. Open only to enology or viticulture students. Safety equipment required. Approved for RP grading. P
ENOL 199. Undergraduate Seminar (1; max total 2)
Oral presentations of topics of current interest in enology, wine grapes, and fermentation science.
