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Sep 19, 2024
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VEN - 130 Fundamentals of Viticulture and Enology
Class Hours: 1 Lab Hours: 0 Credit Hours: 1
When Offered: On Demand
Prerequisite(s): None
Corequisite(s): None
Local Prerequisite(s): None
Local Co-requisite(s): None
This course provides an overview of viticulture and enology for tasting room staff. Topics include terroir, climate impact on production/quality, NC-specific wine characteristics, acidity, balance, and body. Upon completion, students should be able to use knowledge of key concepts in viticulture and enology to engage with diverse growers and consumers in order to communicate clearly and succinctly with potential customers about basic wine and grape production.
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