HORT*1120 DE Grape and Wine Science

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The following description is for the course offering in Winter 2019 and is subject to change. It is provided for information only. The course outline distributed to the class at the beginning of the semester describes the course content and delivery, and defines the methods and criteria to be used in establishing the final grades for the course.
 

This course will examine whole plant physiology as illustrated by the perennial system of a grapevine. Students will investigate all the primary functions of a green plant, with each function then related to a grapevine and how it functions in nature. Each function of the vine will be connected to the ultimate effects on fruit quality and by extension, wine quality throughout the course.

Instructors:

Helen Fisher

Teaching Assistant:

Credit Weight:

0.50

Course Level:

  • Undergraduate

Academic Department (or campus):

Department of Plant Agriculture

Campus:

Distance Education

Semester Offering:

  • Winter

Class Schedule and Location:

This course is offered through Distance Education format only.

Learning outcomes:

At the end of this course, students should be able to:
  1. Analyze vineyard problems (e.g., diseases, pests, poor canopy, nutrition and soil/water issues) that could impact final grape and wine quality/flavours and suggest vineyard management strategies to solve them;
  2. Analyze the red and white wine making processes to identify the critical junctures at which winemakers can manipulate the characteristics of the final product;
  3. Discuss where grapes and wine fit into New World and Old World history;
  4. Describe grape families, their anatomy, and propagation, including how they work at the cellular level (e.g., photosynthesis, respiration, and carbon partitioning), and the whole plant level (e.g., growth cycle of a grape vine including flowering, fruiting, and dormancy);
  5. Describe the origin of appellation systems and “terroir” as used in Old versus New World wine regions; and
  6. Characterize wines and other grape products through reported sensory evaluations and published criticism.

Lecture Content:

This course will consist of 12 units with a posted outline for each unit. Each unit begins with a short video introduction, after which the written text presents information on a number of topics related to the unit objectives. Learning activities, assignments, and opportunities for discussion are introduced.

  • Unit 01: Where Do Grapes Fit in History?
  • Unit 02: Where Do Grapes Fit in the Plant Kingdom?
  • Unit 03: Grapevines: How Do They Work? I
  • Unit 04: Grapevines: How Do They Work? II
  • Unit 05: Grapevines: How Do They Work? III
  • Unit 06: Grapes: What is the Connection to Wine? I
  • Unit 07: Grapes: What is the Connection to Wine? II
  • Unit 08: Wine: How Does It Work? I
  • Unit 09: Wine: How Does It Work? II
  • Unit 10: Wine: How Does It Work? III
  • Unit 11: The Ultimate End Product
  • Unit 12: Summary
Labs & Seminars:

N/A

Course Assignments and Tests:

Assignment or Test Contribution to Final Mark Learning Outcomes Assessed

Weekly quizzes (11)

20%

1-6

Group discussions 

20%

Discussion 1 = 3
Discussion 2 = 2,5

Major written project
(outline + full paper)

Outline = 5%
Paper = 20%

1-6

Final written exam

35%

1-6

Additional Note: Best 9 out of 10 quizzes calculated for final grade for quizzes. One extra quiz in unit 1 for practice.

Final examination:

Please refer to Web Advisor for exam schedule and location.

Course Resources:

Required Texts:

Title: The Production of Grapes and Wine in Cool Climates

Authors: David Jackson and Danny Schuster

Edition / Year: 2007

Publisher: Dunmore Publishing

ISBN: 9780909049171

Call number: SB388.J32

On 2-hr reserve, library use only

Recommended Texts:

None.

Lab Manual:

None.

Field Trips:

None.

Additional Costs:

None.

Course Policies:

Grading Policies:

All assignments are to be submitted through the appropriate Dropbox link on the course website. If you choose to submit your individual assignments to the Dropbox tool late, the full allocated mark will be reduced by 5% per day after the deadline for the submission of the assignment to a limit of seven days at which time access to the Dropbox folder will be closed.

Course Policy on Group Work:

None.

Course Policy regarding use of electronic devices and recording of lectures:

Not applicable.

Other Course Information:

University Policies

Academic Consideration

When you find yourself unable to meet an in-course requirement because of illness or compassionate reasons, please advise the course instructor in writing, with your name, id#, and e-mail contact. See the academic calendar for information on regulations and procedures for Academic Consideration:

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University of Guelph students have the responsibility of abiding by the University's policy on academic misconduct regardless of their location of study; faculty, staff and students have the responsibility of supporting an environment that discourages misconduct. Students need to remain aware that instructors have access to and the right to use electronic and other means of detection. Please note: Whether or not a student intended to commit academic misconduct is not relevant for a finding of guilt. Hurried or careless submission of assignments does not excuse students from responsibility for verifying the academic integrity of their work before submitting it. Students who are in any doubt as to whether an action on their part could be construed as an academic offence should consult with a faculty member or faculty advisor.

The Academic Misconduct Policy is detailed in the University Calenders:

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For more information, contact CSD at 519-824-4120 ext. 56208 or email sas@uoguelph.ca or visit the Student Accessibility Services website: http://www.uoguelph.ca/csd/.

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