Program Overview

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Introduction to the Viticulture and Enology Program

The Viticulture and Enology program at Cornell University is designed to prepare students for a career in the wine industry, applying scientific knowledge to other industries or career paths, or pursuing graduate studies in various science fields. The program combines coursework in chemistry, biology, plant science, communications, and statistics with hands-on experience in wine and grape production.

Program Overview

The program includes coursework in winemaking, vineyard development, economics, and management. Students gain practical experience in the program's vineyard and teaching lab, which features 25 different wine grapes, including all the famous French varietals.

Major in Viticulture and Enology

The Bachelor of Science (B.S.) in Viticulture and Enology addresses the unique challenges of the New York region, including cool climate, soils, grape varieties, pests, and markets. The program provides a strong grounding in other regions' growing and winemaking techniques.

Admission Requirements

• 4 Units of English
• 4 Units of Mathematics (including pre-calculus)
• 3 Units of Science (including biology and chemistry, physics is strongly recommended)
• An additional unit of science is also strongly recommended

Major Requirements

All students are required to fulfill CALS graduation requirements, in addition to major requirements. Students must complete at least one internship before degree completion, with a learning contract between the student, internship supervisor, and the student's advisor.

Curriculum

The curriculum provides a solid grounding in biology and chemistry, with flexibility to pursue elective courses in business, plant science, food science, and other areas of interest.

Internships

Internships are an integral part of the program, with opportunities in New York's nearly 1,400 vineyards and wineries, as well as in other U.S. wine regions or abroad.

Sample Classes

• VIEN 3440 Viticulture and Vineyard Management: A course in commercial grape production with an emphasis on the problems of production in cold climates.
• VIEN 1104 Introduction to Wines and Vines: A course that offers students the opportunity to learn about the science of wine flavor and grape growing.
• VIEN 2204 Principles and Practices of Growing Grapes and Making Wines: A course that examines the environmental, physiological, and anatomical bases for vineyard management and winemaking.

Learning Outcomes

• Demonstrate broad proficiency in oral and written communication skills.
• Demonstrate the ability to evaluate and synthesize existing knowledge in enology and viticulture.
• Attain detailed knowledge of chemosensory and health-related compounds in wine and grapes.
• Possess both practical and conceptual knowledge of wine microbiology and modern winemaking technologies, especially in relationship to sustainability.
• Demonstrate knowledge of modern viticultural practices and why they are relevant to wine production.

Minor in Viticulture and Enology

The minor in Viticulture and Enology requires at least 14 credits, with a minimum GPA of 2.5. Students must complete at least one college-level course in general biology and one course in general chemistry prior to or concurrent with starting the minor coursework.

Minor Requirements

• Required core courses (8 credits):
  • VIEN 1104 – Wines and Vines Lecture (Fall/Spring, 3 credits)
  • VIEN 1105 - Wines and Vines Lab (Spring, 2 credits)
  • VIEN 2204 – Grapes to Wines Lecture (Fall, 3 credits)
• A minimum of 6 additional credits chosen from the following courses:
  • VIEN 2205 – Grapes to Wines Lab (Fall, 2 credits)
  • VIEN 2310 – The Science and Technology of Beer (Spring, 1 credit)
  • VIEN 2340 - Cider Production: Apples and Fermented Juice (Spring, 1 credit)
  • VIEN 2360 – Distillation Principles and Practices Lecture (Spring, 1 credit)
  • VIEN 2400 – Wines and Grapes: Composition and Analysis (Fall, 3 credits)
  • VIEN 3200 – Grape Pest Management (Fall, 3 credits)
  • VIEN 3440 – Viticulture and Vineyard Management (Spring, 2 credits)
  • VIEN 4310 – The Science and Technology of Beer Laboratory (Spring, 1.5 credits)
  • VIEN 4340 - Cider Production Laboratory (Spring, 1.5 credits)
  • VIEN 4360 – Distillation Principles and Practices Laboratory (Spring, 1.5 credits)
  • VIEN 4400 – Wine and Grape Flavor Chemistry (Spring, 3 credits)
  • VIEN 4500 – Winemaking Theory and Practice I (Fall, 2 credits)
  • VIEN 4510 – Winemaking Theory and Practice I Lab (Fall, 1 credit)
  • VIEN 4650 – Wine Microbiology (Fall, 3 credits)
  • VIEN 4700 – Winemaking Theory and Practice II (Spring, 2 credits)
  • VIEN 4710 – Winemaking Theory and Practice II Lab (Spring, 1 credit)

Application Process

1. Schedule a meeting with the undergraduate coordinator to discuss minor requirements.
2. Complete the Viticulture and Enology Minor Application and submit a copy to the undergraduate coordinator.
3. Complete the courses required for the Viticulture and Enology minor.
4. Prior to graduating, meet with the undergraduate coordinator to confirm completion of the minor.

Transfer Student Admissions

Transfer students must have a strong academic record at the college level, with a minimum GPA of 3.0. Required coursework includes:

• One Introductory Biology course with lab
• General Chemistry I with lab
• Two College Writing/English Composition courses or one writing/composition course and one Public Speaking course

Strongly encouraged courses include:

• Statistics
• Additional Introductory Biology Course
• Second Chemistry Course

Careers in Viticulture & Enology

• Agriculture Business: Branding, marketing and sales ambassador, new product enologist
• Farming: Hopyard manager, assistant winemaker, vineyard manager, viticulture technician
• Food Industry: Head brewer, enologist, assistant cider maker, cellar hand, harvest technician, product development specialist, viticulture technician

Program Resources

• Faculty & Experts
• Facilities
• News & Events
• Newsletters

Additional Programs

• Graduate Programs
• Undergraduate Internships
• Career Opportunities
• Enology Certification Program

Extension & Outreach

• Brewing
• Grape & Wine
• Grape Growing Regions
• Analytical Laboratory
• Bud Hardiness Data

The Viticulture and Enology program at Cornell University provides students with a comprehensive education in the science and practice of grape growing and winemaking, preparing them for a career in the wine industry or related fields. With its strong focus on hands-on experience, research, and industry connections, the program is an excellent choice for students passionate about viticulture and enology.