Program Overview

Viticulture and Enology Option

The Viticulture and Enology option is designed to support learning about sustainable wine grape production practices, considering vine and vineyard health while emphasizing the profitability of the vineyard and winery business. This learning, along with a strong basic horticultural sciences background, will be critical to growth as a professional in vineyard production science and contributing effectively to the wine grape industry upon graduation.

Overview

As one of five universities in the nation with programs in both grape and wine production sciences, the Viticulture and Enology option through the Department of Horticulture is an excellent program for those interested in vineyard production, vine growth and physiology, as well as enology. Vineyard and winery production, along with the wine sales and agri-tourism associated with the industry, is a significant component of the Oregon economy, estimated to contribute $2.7 billion annually.

Career Opportunities

Recent graduates of the Viticulture and Enology option have become vineyard managers, viticulturists, consultants, and winemakers.

Active Learning

As a student studying Viticulture and Enology, time will be spent conducting trials and research projects at Woodhall Vineyard, Oregon State's research vineyard. Students will also visit Willamette Valley vineyards to learn about problems and opportunities facing local producers. The VITIS Club, the student organization for those interested in wine production at OSU, coordinates yearly wine tours and assists in yearly maintenance at Woodhall Vineyard.

Course Requirements

The following courses are required for the Viticulture and Enology option:

• Plant Materials:
  • HORT 251: TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS (2 credits)
• Ecology:
  • Select one course from the following:
    • BI 370: ECOLOGY (3-4 credits)
    • BOT 341: PLANT ECOLOGY (3-4 credits)
    • HORT 318: APPLIED ECOLOGY OF MANAGED ECOSYSTEMS (3-4 credits)
• Technology:
  • PBG 430: PLANT GENETICS (3 credits)
• Horticultural Communication:
  • HORT 407: SEMINAR (1 credit)
  • HORT 411: HORTICULTURE BOOK CLUB (1 credit)
• Writing Intensive Course:
  • HORT 318: APPLIED ECOLOGY OF MANAGED ECOSYSTEMS (3 credits)
• Capstone:
  • HORT 481: HORTICULTURE PRODUCTION CASE STUDIES (4 credits)
• Horticultural Science and Technology:
  • HORT 360: IRRIGATION AND DRAINAGE (4 credits)
  • Select one course from the following:
    • AG 221: METALS AND WELDING (3-4 credits)
    • AG 312: ENGINE THEORY AND OPERATION (3-4 credits)
    • AG 391: FARM IMPLEMENTS (3-4 credits)
    • AG 425: DEVELOPMENTS IN AGRICULTURAL MECHANICS (3-4 credits)
    • HORT 260: ORGANIC FARMING AND GARDENING (3-4 credits)
    • HORT 285: PERMACULTURE DESIGN AND THEORY: CERTIFICATE COURSE (3-4 credits)
    • HORT 314: PRINCIPLES OF TURFGRASS MAINTENANCE (3-4 credits)
    • HORT 414/CROP 414: PRECISION AGRICULTURE (3-4 credits)
    • HORT 444/ENT 444: INSECT AGROECOLOGY (3-4 credits)
    • PBG 450: PLANT BREEDING (3-4 credits)
    • SOIL 316: NUTRIENT CYCLING IN AGROECOSYSTEMS (3-4 credits)
• Viticulture:
  • HORT 451: TREE FRUIT PHYSIOLOGY AND CULTURE (4 credits)
  • or HORT 452: BERRY AND GRAPE PHYSIOLOGY AND CULTURE
  • HORT 453: GRAPEVINE GROWTH AND PHYSIOLOGY (3 credits)
  • HORT 454: PRINCIPLES AND PRACTICES OF VINEYARD PRODUCTION (3 credits)
• Fermentation Foundation Sciences:
  • BB 314: CELL AND MOLECULAR BIOLOGY (4 credits)
  • or BB 350: ELEMENTARY BIOCHEMISTRY
  • CH 331: ORGANIC CHEMISTRY (4 credits)
  • CH 332: ORGANIC CHEMISTRY (4 credits)
  • MB 302: GENERAL MICROBIOLOGY (3 credits)
• Fermentation Science:
  • FST 466: CHEMISTRY AND BIOCHEMISTRY OF WINE (3 credits)
  • FST 467: PRODUCTION AND ANALYSIS OF WINE (5 credits)
• Business Management:
  • Select one course from the following:
    • AEC 211: AGRICULTURAL AND FOOD MANAGEMENT (3-4 credits)
    • AEC 221: AGRICULTURAL AND FOOD MARKETING (3-4 credits)
    • AEC 250: INTRODUCTION TO ENVIRONMENTAL ECONOMICS AND POLICY (3-4 credits)
    • AEC 251: INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS (3-4 credits)
    • BA 260: INTRODUCTION TO ENTREPRENEURSHIP (3-4 credits)
    • BA 315: ACCOUNTING FOR DECISION MAKING (3-4 credits)
    • BA 463: FAMILY ENTERPRISE GOVERNANCE (3-4 credits)
• Ecology and Sustainability Ecosystems Courses:
  • Meets Synthesis requirements. Each course must be from a different department.
• Contemporary Global Issues:
  • Select one course from the following:
    • AEC 351: NATURAL RESOURCE ECONOMICS AND POLICY (3-4 credits)
    • AEC 352/ECON 352: ENVIRONMENTAL ECONOMICS AND POLICY (3-4 credits)
    • BI 301: HUMAN IMPACTS ON ECOSYSTEMS (3-4 credits)
    • CROP 330: WORLD FOOD CROPS (3-4 credits)
    • FES 365: ISSUES IN NATURAL RESOURCES CONSERVATION (3-4 credits)
    • FW 325: GLOBAL CRISES IN RESOURCE ECOLOGY (3-4 credits)
    • GEOG 300: SUSTAINABILITY FOR THE COMMON GOOD (3-4 credits)
    • GEOG 330: GEOGRAPHY OF INTERNATIONAL DEVELOPMENT AND GLOBALIZATION (3-4 credits)
    • HORT 331/ENT 331: POLLINATORS IN PERIL (3-4 credits)
    • SUS 350: SUSTAINABLE COMMUNITIES (3-4 credits)
    • WSE 470: FORESTS, WOOD, AND CIVILIZATION (3-4 credits)
    • Z 349: BIODIVERSITY: CAUSES, CONSEQUENCES, AND CONSERVATION (3-4 credits)
• Science, Technology and Society:
  • Select one course from the following:
    • AEC 411: INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL (3-4 credits)
    • ANS 315: CONTENTIOUS SOCIAL ISSUES IN ANIMAL AGRICULTURE (3-4 credits)
    • BI 348: HUMAN ECOLOGY (3-4 credits)
    • BOT 324: FUNGI IN SOCIETY (3-4 credits)
    • ENGR 350: SUSTAINABLE ENGINEERING (3-4 credits)
    • ENSC 479: ENVIRONMENTAL CASE STUDIES (3-4 credits)
    • FES 435/TOX 435: GENES AND CHEMICALS IN AGRICULTURE: VALUE AND RISK (3-4 credits)
    • FES 477/NR 477: AGROFORESTRY (3-4 credits)
    • FES 485: CONSENSUS AND NATURAL RESOURCES (3-4 credits)
    • FST 421: FOOD LAW (3-4 credits)
    • GEOG 300: SUSTAINABILITY FOR THE COMMON GOOD (3-4 credits)
    • GEOG 340: INTRODUCTION TO WATER SCIENCE AND POLICY (3-4 credits)
    • HEST 310: INTRO TO COMMUNITY ENGAGEMENT AND COMMUNITY-BASED DESIGN (3-4 credits)
    • HORT 330/ENT 300: PLAGUES, PESTS, AND POLITICS (3-4 credits)
    • HST 481: ENVIRONMENTAL HISTORY OF THE UNITED STATES (3-4 credits)
    • HSTS 421: HISTORY OF TECHNOLOGY (3-4 credits)
    • NUTR 312: ISSUES IN NUTRITION AND HEALTH (3-4 credits)
    • PH 313: ENERGY ALTERNATIVES (3-4 credits)
    • PHL 325: SCIENTIFIC REASONING (3-4 credits)
    • PS 476: SCIENCE AND POLITICS (3-4 credits)
    • SOIL 395: WORLD SOIL RESOURCES (3-4 credits)
    • SUS 304: SUSTAINABILITY ASSESSMENT (3-4 credits)

Total Credits

Total credits required for the Viticulture and Enology option: 66-71 credits.