VIEN 1104

Last Updated

  • Schedule of Classes - September 22, 2025 1:06PM EDT

VIEN 1104
Introduction to Wines and Vines

Course information provided by the 2025-2026 Catalog.

Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.


Fees 50. tasting fee: will be applied to student bursar bill.

Last 4 Terms Offered 2025FA, 2025SP, 2024FA, 2024SP

Outcomes

  • Describe the importance of fermentations to human history, health and cultures.
  • Apply basic chemistry and biology to viticulture and enology.
  • Explain general grape cultivation and wine production procedures.
  • Demonstrate wine flavor evaluation and appreciation techniques.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  •  1402 VIEN 1104   LEC 001

  •  
    • TR
    • Jan 20 - May 5, 2026

    • Arnink, K

      D'Aversa, R

  • Instruction Mode: In Person

    Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. The number of seats available to each class year is restricted during pre-enrollment, a "You do not fit the criteria" error message indicates that the seats for your class year are full.
    Enrollment limited to: undergraduate students, or by permission of instructor.

Syllabi: none

  •   Regular Academic Session. 

  • 3 Credits Opt NoAud

  •  1579 VIEN 1104   LEC 002

  •  
    • TR
    • Jan 20 - May 5, 2026

    • Arnink, K

      D'Aversa, R

  • Instruction Mode: In Person

    Students must purchase four approved wine glasses and pay a $50 tasting fee by the second class session. The number of seats available to each class year is restricted during pre-enrollment, a "You do not fit the criteria" error message indicates that the seats for your class year are full.
    Enrollment limited to: undergraduate students, or by permission of instructor.