Program Overview

Introduction to the Wine and Viticulture Program

The Wine and Viticulture program at California Polytechnic State University provides a unique interdisciplinary learning experience, combining a solid foundation in winegrape production, winemaking, and wine business with a concentration in enology, viticulture, or wine business.

Program Overview

The program is based on fundamental and applied sciences, modern agribusiness principles, and appropriate social sciences. The curriculum encompasses winegrape cultivation, enology, sensory science, and wine business, fostering an academic alliance among production agriculture, food science, and agricultural business interests to provide an academic understanding of the "vine to glass" philosophy.

Concentrations

• Enology: The science of winemaking and its creative and practical application. Students monitor and assess wines and winemaking choices using sensory, chemical, and microbiological analyses.
• Viticulture: Intensive training in all aspects of quality wine grape production. Students learn site evaluation and vineyard development, disease and pest management, sustainability, and state-of-the-art cultural practices.
• Wine Business: Students learn financial management, principles of vineyard and winery operations, strategic planning, branded wine marketing, packaging, wine consumer behavior, and government compliance.

Degree Requirements and Curriculum

The program offers a Bachelor of Science degree in Wine and Viticulture, with a comprehensive curriculum that includes courses in winegrape production, winemaking, wine business, and sensory evaluation. The university also offers a Master of Science degree in Agriculture, with a specialization in enology, viticulture, or wine business.

Courses

The program includes a wide range of courses, such as:

• WVIT 101: Orientation to Wine and Viticulture
• WVIT 102: Global Wine and Viticulture
• WVIT 202: Fundamentals of Enology
• WVIT 233: Basic Viticulture
• WVIT 301: Wine Microbiology
• WVIT 302: Wine Fermentation Laboratory
• WVIT 331: Advanced Viticulture - Fall
• WVIT 332: Advanced Viticulture - Winter
• WVIT 333: Advanced Viticulture - Spring
• WVIT 339: Internship in Wine and Viticulture
• WVIT 343: Branded Wine Marketing
• WVIT 344: Direct to Consumer Wine Sales
• WVIT 345: Wine Marketing Research and Market Analysis
• WVIT 346: Winery Digital Media Marketing and Data Analytics
• WVIT 365: Wine Analysis and Amelioration
• WVIT 400: Special Problems for Advanced Undergraduates
• WVIT 404: Winemaking I
• WVIT 405: Winemaking II
• WVIT 406: Winemaking III
• WVIT 414: Grape Pest Management
• WVIT 423: Wine Law and Compliance
• WVIT 428: Winegrape Vineyard Management
• WVIT 433: Wine Sales and E-Commerce
• WVIT 442: Sensory Evaluation of Wine
• WVIT 447: Logistics for the Global Wine Industry
• WVIT 450: Wine Business Plan Development
• WVIT 460: Senior Project - Wine Business
• WVIT 463: Issues, Trends and Careers in the Wine Industry
• WVIT 464: Senior Project - Enology and Viticulture
• WVIT 465: Senior Project - Research Experience in Enology or Viticulture
• WVIT 470: Selected Advanced Topics
• WVIT 471: Selected Advanced Laboratory
• WVIT 477: Advanced Wine Sensory Analysis

Faculty

The program is taught by a team of experienced faculty members, including:

• Luis Federico Casassa
• Michael J. Costello
• Shunping Ding
• Suraj Kar
• Terry Lease
• Benoit Lecat
• Miguel A. Pedroza
• Marianne McGarry Wolf

Research Areas

The program focuses on various research areas, including enology, viticulture, wine business, and sensory evaluation. Students have the opportunity to participate in research projects and internships, gaining hands-on experience in the wine industry.