Viticulture and Enology Option
This option is available within the Horticulture major at the following location:
- Corvallis
Our Viticulture and Enology option is designed to support your learning about sustainable wine grape production practices that consider vine and vineyard health while also emphasizing the profitability of the vineyard and winery business. This learning, along with a strong basic horticultural sciences background, will be critical to your growth as a professional in vineyard production science and to your ability to contribute effectively to the wine grape industry upon graduation. As only 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 you if you are interested in vineyard production, vine growth and physiology, as well as enology.
Vineyard and winery production and the wine sales and agri-tourism associated with the industry is a significant component of the Oregon economy; it is estimated to contribute $2.7 billion annually. The increase in acreage, number of wineries and total wine sales in the past ten years shows that Oregon's reputation as a well-respected wine production region continues to grow. As a student of this program, you will help bolster this reputation by becoming an expert in sustainable viticulture production methods with a strong background in basic sciences, horticultural production, agriculture, and viticulture sciences.
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, you'll spend time 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. 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. The Department of Horticulture encourages students to get out of the classroom and take a hands-on approach to learning and research in viticulture and enology.
Option Code: 613
Upon successful completion of the program, students will meet the following learning outcomes:
- Find, interpret and integrate data and theory from horticultural systems and sciences, and related disciplines.
- Assess horticultural systems, diagnose horticultural problems and recommend solutions, and create novel systems based on data and theory from horticultural sciences and related disciplines.
- Comprehend and demonstrate how horticultural sciences integrate with contemporary social, economic, political and environmental issues.
- Demonstrate proficiency in oral and written communication.
| Code | Title | Credits |
|---|---|---|
| Plant Materials | ||
| HORT 251 | TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS | 2 |
| Ecology | ||
| Select one course from the following: | 3-4 | |
| ECOLOGY | ||
| PLANT ECOLOGY | ||
| ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | ||
| Technology | ||
| PBG 430 | PLANT GENETICS | 3 |
| Horticultural Communication | ||
| HORT 407 | SEMINAR | 1 |
| HORT 411 | HORTICULTURE BOOK CLUB | 1 |
| Writing Intensive Course | ||
| HORT 318 | ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | 3 |
| Capstone | ||
| HORT 481 | HORTICULTURE PRODUCTION CASE STUDIES | 4 |
| Horticultural Science and Technology | ||
| HORT 360 | IRRIGATION AND DRAINAGE | 4 |
| Select one course from the following: | 3-4 | |
| FARM IMPLEMENTS | ||
| DEVELOPMENTS IN AGRICULTURAL MECHANICS | ||
| ORGANIC FARMING AND GARDENING | ||
| PERMACULTURE DESIGN AND THEORY: CERTIFICATE COURSE | ||
| PRINCIPLES OF TURFGRASS MAINTENANCE | ||
| PRECISION AGRICULTURE | ||
| INSECT AGROECOLOGY | ||
| PLANT BREEDING | ||
| NUTRIENT CYCLING IN AGROECOSYSTEMS | ||
| Viticulture | ||
| HORT 452 | BERRY AND GRAPE PHYSIOLOGY AND CULTURE | 4 |
| HORT 453 | GRAPEVINE GROWTH AND PHYSIOLOGY | 3 |
| HORT 454 | PRINCIPLES AND PRACTICES OF VINEYARD PRODUCTION | 3 |
| Fermentation Foundation Sciences | ||
| BB 314 | CELL AND MOLECULAR BIOLOGY | 4 |
| or BB 350 | ELEMENTARY BIOCHEMISTRY | |
| CH 331 | ORGANIC CHEMISTRY | 4 |
| CH 332 | ORGANIC CHEMISTRY | 4 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| Fermentation Science | ||
| FST 466 | CHEMISTRY AND BIOCHEMISTRY OF WINE | 3 |
| FST 469 & FST 470 | PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY | 5 |
| Business Management | ||
| Select one course from the following: | 3-4 | |
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO ENVIRONMENTAL ECONOMICS AND POLICY | ||
| *INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS | ||
| INTRODUCTION TO ENTREPRENEURSHIP | ||
| ACCOUNTING FOR DECISION MAKING | ||
| FAMILY ENTERPRISE GOVERNANCE | ||
| 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: | 3-4 | |
| *NATURAL RESOURCE ECONOMICS AND POLICY | ||
| *ENVIRONMENTAL ECONOMICS AND POLICY | ||
| *HUMAN IMPACTS ON ECOSYSTEMS | ||
| *WORLD FOOD CROPS | ||
| *ISSUES IN NATURAL RESOURCES CONSERVATION | ||
| *GLOBAL CRISES IN RESOURCE ECOLOGY | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| *GEOGRAPHY OF INTERNATIONAL DEVELOPMENT AND GLOBALIZATION | ||
| *POLLINATORS IN PERIL | ||
| *SUSTAINABLE COMMUNITIES | ||
| *FORESTS, WOOD, AND CIVILIZATION | ||
| *BIODIVERSITY: CAUSES, CONSEQUENCES, AND CONSERVATION | ||
| Science, Technology and Society | ||
| Select one course from the following: | 3-4 | |
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | ||
| *CONTENTIOUS SOCIAL ISSUES IN ANIMAL AGRICULTURE | ||
| *HUMAN ECOLOGY | ||
| *FUNGI IN SOCIETY | ||
| *SUSTAINABLE ENGINEERING | ||
| ^ENVIRONMENTAL CASE STUDIES | ||
| *GENES AND CHEMICALS IN AGRICULTURE: VALUE AND RISK | ||
| *AGROFORESTRY | ||
| *CONSENSUS AND NATURAL RESOURCES | ||
| FOOD LAW | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| *INTRODUCTION TO WATER SCIENCE AND POLICY | ||
| *INTRO TO COMMUNITY ENGAGEMENT AND COMMUNITY-BASED DESIGN | ||
| *PESTS, PLAGUES AND POLITICS | ||
| *ENVIRONMENTAL HISTORY OF THE UNITED STATES | ||
| *HISTORY OF TECHNOLOGY | ||
| ISSUES IN NUTRITION AND HEALTH | ||
| *ENERGY ALTERNATIVES | ||
| *SCIENTIFIC REASONING | ||
| SCIENCE AND POLITICS | ||
| ^WORLD SOIL RESOURCES | ||
| *SUSTAINABILITY ASSESSMENT | ||
| Total Credits | 66-71 | |
- *
Baccalaureate Core Course (BCC)
- ^
Writing Intensive Course (WIC)
Option Code: 613