Academics

Degrees

Students interested in viticulture may consider seeking a Bachelor of Science or Minor in Plant Sciences. The Division of Plant Sciences offers graduate programs leading to master of science and doctor of philosophy degrees in Plant, Insect and Microbial Sciences with a specialty in one of five graduate program areas.

Students interested in enology may consider seeking a Bachelor of Science or Minor in Food Science. The Food Science graduate program also provides quality graduate programs leading to a master of science and doctor of philosophy degrees in Food Science.

Courses

Introduction to Viticulture and Enology
(FS1010)

This course will give a general overview of growing grapes (viticulture) and winemaking (enology) with an emphasis on Missouri wines and wineries. This course is the first course in a sequence of courses in the viticulture and enology track of the food science degree program. (1 credit hour)

Grapes and Wines of the World
(PS2195 or FS2195)

Explores the world of wine through study of viticultural principles and practices, wine styles, classifying wine, the winemaking process and New World and Old World wine regions. Learn wine tasting skills and experience wines from around the world. World wine consumption, social and physical health benefits of moderate wine consumption. (3 credit hours)

Viticulture I
(PS3240 or FS3240)

Grapevine growth, development, selection, propagation, training systems, pruning, and harvesting; vineyard site selection, design, and development. Graded on A-F basis only. (4 credit hours)

Viticulture II
(PS4340 or FS4340)

Environmental and biological factors influencing vine physiology and winegrape quality. Irrigation, canopy management, pest and disease control, budgets and current trends in viticulture. Graded on A-F basis only. (4 credit hours)

Principles of Viticulture and Winemaking
(PS4345 or FS4345, cross-leveled with PS7345, FS7345)

This course will cover the basics needed by viticulturists and winemakers to understand grape vine growth and vineyard considerations along with winemaking principles. Viticultural topics will include grapevine growth and development, vineyard design and development, cultivar selection, grapevine propagation, training systems, and harvest and pruning. Winemaking topics will include sensory analysis of grapes, chemical, microbiological and technological aspects of winemaking, and the analytical methods used for juice and wine analysis. Graded on A-F basis only. (3 credit hours)

Principles of Winemaking and Wine Chemical Analysis
(FS4440, cross-leved with FS7440)

The theoretical and practical basics needed by enologists/winemakers including sensory analysis of grapes; chemical, microbiological and technological aspects of winemaking; and the analytical methods used for juice and wine analysis. Graded on A-F basis only. (4 credit hours)

Cellar Operations and Special Vinifications
(FS 4441, cross-leveled with FS 7441)

The theoretical and practical basics needed by winemakers to supervise the operations of the winemaking, wine stabilization and packaging equipment.  The theoretical and practical basics needed by winemakers to make special wines including rose, dessert, carbonic maceration, and sparkling wines. Graded on A-F basis only. (3 credit hours)

Scholarships

  • Missouri Grape Growers Association Scholarship - For upperclassmen studying viticulture.
  • Caraker Law Firm Enology & Viticulture Scholarship - First preference to graduate students studying viticulture or enology. Preference given to students actively engaged in research projects or internships in the wine and grape industry.
  • Thomas A. Kooyumjian Family Endowment Fund - Primary use of the fund is to support undergraduate or graduate students studying viticulture and/or enology. Preference is given to students with financial need.

Tools & Services




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