Viticulture and Enology

The grape and wine industry is rapidly growing in Texas and across the United States. The Viticulture and Enology Program at Grayson is designed to prepare students for a variety of career opportunities including starting a commercial vineyard and winery and is part of the Business & Industry Career Pathway. Most courses are offered as hybrid with a combination of Internet and weekend classroom instruction. This accommodates students who cannot commit to traditional weekday classes without sacrificing hands-on learning. The Viticulture and Enology Program maintains a 3-acre vineyard, as extensive wine laboratory, and an instructional winery. All serve as an excellent learning resources for students.

The Viticulture and Enology Program offers the convenience of Internet instruction combined with weekend class meetings. A typical 3 credit hour course meets two weekends (Saturday & Sunday) a semester and the remainder of the course material is delivered through Canvas, Grayson’s Internet teaching platform. This format accommodates those who cannot commit to traditional weekday classes without sacrificing hands-on winemaking and grape growing. The Viticulture and Enology Program is housed in the T.V. Munson Viticulture and Enology Center on Grayson College’s West Extension of campus. The T.V. Munson Center contains a large classroom, an extensive wine laboratory, and an instructional winery. Just down the hill from the T.V. Munson Center is the T.V. Munson Memorial Vineyard which is planted to 3 acres of various grape varieties including over 60 of the original varieties bred by T.V. Munson, and other hybrid and vinifera grapes. Both the vineyard and the winery serve as an excellent learning tool for students in the Viticulture and Enology Program. The Viticulture Program and Enology Program also offers one-day outreach seminars and workshops at various locations across the state. These programs focus topics of specific interest to the grape and wine industry, as well as programming that’s geared toward new and future industry members. Upcoming outreach programs can be found on the Viticulture and Enology Program Continuing Education page.

Course Requirements

The Viticulture & Enology program requires that you have a High School Diploma or an equivalent. The Associate of Applied Degree in Viticulture and Enology requires that you meet TSI requirements.

Facilities and Location

As an instructional site, the T.V. Munson Center’s 5,000-square-foot facility houses a library for research documents and historic memorabilia; classroom and office space; workroom facilities for processing grape plants, juice and wine. Additionally, the Center has classrooms for the delivery of lectures, seminars, workshops and demonstrations. As a repository and research site, the Viticulture and Enology Center houses an extensive set of written materials related to viticulture and enology. Among these documents are historical materials written about, and by, T.V. Munson regarding the breeding of grapes native to this area of the world. The GC Viticulture & Enology Center rests on five acres of land on the College’s West Campus—Extension. The Center’s hilltop view overlooks the T.V. Munson Memorial Vineyard and is a short one-hour drive from the DFW Metroplex.

Associate of Applied Science Degree


Subject

Semester Hours



First Semester

FDST 1323 3
Social & Behavioral Science Core 3
FDST 1370 3
ENGL 1301 3
Mathematics/Life & Physical Core 3

15


Second Semester

FDST 2320 3
MRKG 1191 1
Lang, Phil, Culture/Creative Arts Core 3
Mathematics/Life & Physical Science Core 3
Social and Behavioral Science Core 3

13


Third Semester

FDST 1320 3
Lang, Phil, Culture/Creative Arts Core 3
SPCH 1311, 1315, or 1321 3
FDST 2371 3
FDST 2433 4

16


Fourth Semester

FDST 2319 3
FDST 2330 3
*Elective 5
FDST 2286 2
Social & Behavioral Science Core 3

16
*Elective must be approved by program coordinator.

Enology Certificate


Subject

Semester Hours



First Semester

FDST 1320 3
FDST 2371 3
Mathematics/Life & Physical Science Core 3

9


Second Semester

FDST 2319 3
FDST 2330 3
FDST 2286 2

8

Viticulture Certificate


Subject

Semester Hours



First Semester

FDST 1323 3
FDST 1370 3
Mathematics/Life & Physical Science Core 3

9


Second Semester

FDST 2320 3
FDST 2371 3
FDST 2286 2

8

Students earning an Associate of Applied Science Degree at Grayson College must complete fifteen semester hours of a general education core. The core courses are distributed as follows:                                                                                                     

Mathematics/Life and Physical Sciences (3 hours)

MATH 1314 College Algebra                                                         

MATH 1324 Mathematics for Business & Social Sciences

MATH 1332 Contemporary Mathematics I

MATH 1342 Elementary Statistical Methods            

MATH 2312 Pre-Calculus Math

BIOL 1306/1106 Biology for Science Majors I

BIOL 1307/1107 Biology for Science Majors II

BIOL 1308/1108 Biology for Non-Science Majors I

BIOL 1309/1109 Biology for Non-Science Majors II

BIOL 1414 Introduction to Biotechnology I

BIOL 2301/2101 Anatomy & Physiology I

BIOL 2302/2102 Anatomy & Physiology II

BIOL 2404 Anatomy & Physiology (specialized, single-semester course, lecture + lab)

BIOL 2320/2120 Microbiology for Non-Science Majors

BIOL 2321/2121 Microbiology for Science Majors

CHEM 1406 Introductory Chemistry I (lecture + lab, allied health emphasis)

CHEM 1311/1111 General Chemistry I

CHEM 1312/1112 General Chemistry II

GEOL 1301/1101 Earth Sciences for Non-Science Majors I

GEOL 1303/1103 Physical Geology

GEOL 1304/1104 Historical Geology

GEOL 1305/1105 Environmental Science

Social and Behavioral Science (3 hours)

CRIJ 1307 Crime in America

ECON 2301 Principles of Macroeconomics

ECON 2302 Principles of Macroeconomics

GEOG 1303 World Regional Geography

GOVT 2305 Federal Government

GOVT 2306 Texas Government

HIST 1301 United States History I

HIST 1302 United States History II

PSYC 2301 General Psychology

PSYC 2314 Lifespan, Growth & Development

SOCI 1301 Introduction to Sociology

SOCI 1306 Social Problems

Language, Philosophy, Culture/Creative Arts (3 hours)

ARTS 1301 Art Appreciation

DRAM 1310 Stagecraft I

HUMA 1301 Introduction to the Humanities

HUMA 1302 Introduction to the Humanities II

MUSI 1306 Music Appreciation

PHIL 1301 Introduction to Philosophy

Component Area Option (6 hours) 

EDUC OR PSYC 1300 Learning Frameworks           

SPCH 1311 Introduction to Speech Communication

SPCH 1315 Public Speaking

SPCH 1321 Business & Professional Communication

ENGL 1301 Composition I

ENGL 1302 Composition II

ENGL 2311 Technical and Business Writing

SPAN 1411 Beginning Spanish I

SPAN 1412 Beginning Spanish II

**Any of the courses listed above in the previous Component Areas may be used for the hours toward the Component Area Option.

An overview of federal, state, and local regulations pertaining to wine production and sales. Topics include: state and federal winery permits, wine production, taxation, reporting, labeling, and sales and distribution.

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Designed for training students entering the field of viticulture and enology in the history and development of the wine industry; factors affecting wine quality; winemaking operations including harvest, scheduling, crushing, fermentation, and record keeping.

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Designed for training students entering the field of viticulture and enology in the basic principles underlying pruning, training, grafting, and propagation of vines; climatic requirements; utilization of crop; economic factors affecting choices of vineyard type and location.

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The study of grapevine biology including taxonomy, distribution, morphology, physiology, genetics, and improvement.

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A work-based learning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer.

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Continuation of FDST 1320. Designed for training students entering the field of viticulture and enology in safety, sanitation procedures, analysis and operation of enology facility equipment.

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Continuation of FDST 1323. Designed for training students entering the field of viticulture and enology in the economic and scientific principles of vineyard management practices including irrigation, mineral and carbohydrate nutrition, flower development and fruit set, viral and fungal diseases, and insect control.

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Designed for training students entering the field of viticulture and enology in the principles and practices of wine and fermented beverage analysis including tests for free and total SO2, volatile and titratable acidity, pH, Brix and total alcohol.

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A viticulture review of the management systems used in all of the leading wine regions of the world. To include Chablis, Mersault, Montrachet, California, Australia, Chile, Argentina, Medoc, Graves Sauternes, St. Emilion, Tuscany, Mosel, Rhinegau, Loire, Alsace, and how the practices of the regions are best used in Texas and Oklahoma. Formal wine tastings will be conducted each day to determine the strong and or weak components of each wine.

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An overview of the chemistry of grapes and wine with a focus on the impact of viticultural and enological factors. Topics include acids, sugars, phenolics, fermentation end- products, additives, winemaking units and calculations, and soil chemistry.

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A study of the major types of wines with an emphasis on the development of sensory evaluation techniques.

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Marketing principles, marketing audit, developing a marketing plan, product, promotion, pricing, place and developing new markets.

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Introduction of techniques to create excellent customer service.

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Last updated: 06/19/2017