Enology and Viticulture

The Institute for Enology and Viticulture provides students with hands-on experience in winemaking, viticulture practices, and wine sales. To this end, the Institute has developed several acres of teaching vineyards where students actively participate in vineyard management and the growing of quality wine grapes used to support the teaching winery. In addition to the teaching vineyard, the Institute has created a state-of-the-art commercial teaching winery at COLLEGE CELLARS where students are responsible for winemaking and wine-related chemistry.

Courses in wine marketing are available and students have opportunities to promote College Cellars of Walla Walla wine at various wine industry events. Many courses are tailored to meet the specific needs of the wine industry in the Pacific Northwest. The Enology and Viticulture curriculum is reviewed by an advisory committee composed of local and regional industry members.

  • Associate in Applied Sciences Degree in Enology & Viticulture
    This technical degree prepares the student for a variety of careers in vineyards (vineyard workers, crew leaders, managers, viticulturists) and wineries (winemakers, cellar workers, lab technicians, retail sales representatives).

  • Viticulture Science Certificate
    This certificate is dedicated to the science of wine making/winegrape growing. Students must complete related instruction requirements in the following categories to receive a certificate: Oral Communications, Computation/Mathematics, and Leadership. Students can complete the Viticulture Science Certificate before completing the Fermentation Science Certificate.

  • Fermentation Science Certificate
    This certificate is dedicated to the science of wine making. Students must complete related instruction requirements in the following categories to receive this certificate: Written Communications, Oral Communications, Job Seeking Skills, and Human Relations. Students must complete the Viticulture Science Certificate before completing the Fermentation Science Certificate.

  • Associate of Arts and Science - Transfer - WSU - Enology & Viticulture
    This degree is articulated with Washington State University's College of Agriculture, Human and Natural Resources Sciences B.S. in Integrated Plant Sciences, Viticulture & Enology.

  • Cellar Master – Short Certificate
    This short certificate is geared towards providing our regional industry partners with a pathway towards completion of a for-credit credential for their incumbent workers. This short certificate will also serve existing WWCC Viticulture and Enology AAS Degree Program students or graduates who want to widen their job/career horizons by broadening their skills and knowledge in: electrical and mechanical systems, water technologies management, and/or bio products. The Cellar Master short certificate is composed of courses that are also required for our AAS Degree Program in Energy Systems Technology.

  • EV 100 Forklift for EV ( Credits - 1 )
    Designed to meet the new OSHA requirements for lift truck operator training and certification. Safe lifting/chaining and moving of loads will be demonstrated and discussed.

  • EV 101 Establishing a Vinifera Vineyard ( Credits - 4 )
    Designed as an introduction to the processes of establishing a vineyard. Emphasis on site selection, vine varieties, soil preparation, planting methods, vineyard layout, and equipment requirements. Prerequisite: Successful completion of EV 107, Viticulture Practicum I.

  • EV 102 Maintaining a Vinifera Vineyard ( Credits - 4 )
    Provides the skills necessary for maintaining the vineyard from the point of dormancy through the harvest. Emphasizes crop monitoring techniques, pruning methods, bloom, vine manipulation, determining vine health, as well as the relationship that exists between the grower and the vintner. Prerequisite: Successful completion of EV 101.

  • EV 103 Advanced Vineyard Management ( Credits - 5 )
    Designed for viticulture students or growers who wish to acquire hands-on experience in vineyard management. This will be a combination of in-class lecture, followed by field work. Students will be responsible for maintaining an assignment vineyard block, under the supervision of the course instructor. Emphasis will be placed on proper canopy management, vine water status, soil water content, and vineyard irrigation. Prerequisite: Successful completion of EV 102 with a grade of C or higher, or instructor permission.

  • EV 106 Intro to Enology & Viticulture for Wine Business ( Credits - 3 )
    A survey of viticultural and winemaking practices employed in wine production during harvest. Emphasis on harvest winemaking operations includes: crush, press, fermentation, maceration, and barrel use. Vineyard harvest operation includes: maturity sampling, bird netting and fall harvest. Basic sensory analysis of wines will be performed to begin the process of palate training. Prerequisite: Instructor permission.

  • EV 107 Introduction to Viticulture and Enology ( Credits - 4 )
    A survey of the different viticultural and winemaking practices employed in wine production during harvest. Emphasis on vineyard harvest operations including: maturity sampling, bird netting and fall harvest. Involves the vintage productions of wines sold at College Cellars. Basic sensory analysis of wines will be performed to begin the process of palate training. Prerequisite: Instructor permission.

  • EV 108 Wine Industry Marketplace ( Credits - 2 )
    Provides insights and experiences necessary to become not only a successful job applicant, but an informed and knowledgeable wine industry participant. Introduce you to the wine industry value chain, major players, industry associations and resources, industry statistics and current events. We will investigate the employers' perspective as well as strategic job seeking, networking, and interview tactics. Using this information, students will be able to match their personal and professional skills to opportunities in the industry, whether starting their own industry enterprise or seeking employment at an existing business.

  • EV 120 Introduction to Chemistry for Wine Students ( Credits - 3 )
    This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. The purpose of this course is for students to learn the fundamental chemistry needed for the winemaking process. Topics include the metric system, concentrations, mineral ions, molecules, equilibria, acid-based chemistry, and oxidation-reduction reactions relevant to wine. online homework, 10 laboratory activities , and 2 open-note exams required. Prerequisites: Completion of EV 107 with a grade of C or higher and/or Director permission.

  • EV 131 Essentials of Winery Compliance ( Credits - 2 )
    An introduction to winery compliance covering application processes, recordkeeping and reporting requirements for the Washington State Liquor Control Board (WSLCB), the Alcohol and Tobacco Tax and Trade Bureau (TTB), and the Washington State Department of Revenue (DOR).

  • EV 140 Writing for the Winery ( Credits - 2 )
    Entails exchanges of ideas about what exists, what could exist and what could be done better in written materials for winery marketing publications. Sessions will include a mix of writing assignments, follow-up critiques, guest speakers with professional wine writing experience and a field trip to a winery. ENGL& 101 recommended

  • EV 143 Wine Marketing ( Credits - 5 )
    Examine the business activities of marketing; product, place, price, and promotion. Understand the role of marketing in the wine industry and the process used to make effective business decisions. Emphasis on global business, including eCommerce as it relates to marketing strategy.

  • EV 175 Vineyard and Winery Spanish ( Credits - 3 )
    Designed for English speakers who work with winery and vineyard employees whose first language is Spanish. Covers basic pronunciation and verb conjugations while emphasizing vocabulary and expressions specific to the vineyard and winery.

  • EV 180 Wines of the World ( Credits - 1 )
    An introduction to the wine producing regions of the world including history, viticultural practices, and winemaking styles. Includes sensory evaluation of representative wines. Must be at least 21 years old to enroll.

  • EV 189 Sensory Analysis of Wine ( Credits - 3 )
    Sensory analysis specific to wine production with a focus on the effect of appearance on taste perception, as well as olfactory and taste transduction mechanisms. The class will focus on specific wine varietals, use of oak in winemaking, secondary fermentation, characteristics and individual wine component threshold identification. The purpose of the course is to help students to train their palates to make informed decision making during wine production. Prerequisite: EV 107. Recommended: EV 203.

  • EV 193 Winery Operations Management ( Credits - 3 )
    A multi-dimensional course on winery management and operations. Course includes, but not limited to, annual planning and budgets, labor relations, supervision and leadership, workplace health and safety issues, supply and product control, and best management practices for energy use. Disposal of liquid and solid winery waste will also be covered, as well as storage and distribution systems. Prerequisite: EV 107 Intro to Viticulture and Enology and successful completion of AMATH 105 or higher.

  • EV 199 Special Topics ( Credits - 6 )
    Study and train to meet established local needs in the enology and viticulture industry, supplemental to courses currently offered. Prerequisites: Current enrollment in the Enology program and instructor permission.

  • EV 203 Science of Winemaking I ( Credits - 3 )
    This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. Topics include winemaking principles such as fruit selection, pre-harvest analyses, fruit processing, juice additions, alcoholic and malolactic fermentation's, as well as winery hygiene and safety. Prerequisites: Instructor permission. Successful completion of EV 120, AMATH 105 or higher and EV 102 and/or Director Permission.

  • EV 204 Science of Winemaking II ( Credits - 5 )
    Emphasizes the chemistry of winemaking, wine analysis and quality control. Students will learn wine composition, wine analytical techniques, and the relevance of these analyses to winemaking decisions. Students will also gain knowledge of wine filtration and post-fermentation wine stewardship. Prerequisites: Successful completion of EV 203.

  • EV 205 Science of Winemaking III ( Credits - 4 )
    Focus on stabilization and clarification of both white and red wines on the way to bottling. It will include both heat and cold stability as well as filtration and fining techniques of wine. The culmination of the course will be when wines which students started in EV 107 are blended, filtered, fined and bottled. Excursions to other wineries as well as guest speakers are included. Prerequisites: Successful completion of EV 204.

  • EV 230 Advanced Vineyard Management ( Credits - 3 )
    Designed for viticulture and enology students who wish tot further develop their wine-growing acumen and vineyard technology experience. This will be a combination of in-class lecture, followed by field work with a heavy emphasis on grapevine biochemistry as it relates to winemaking. Students will be responsible for maintaining an assignment vineyard block, under the supervision of the course instructor. Attention will be placed on proper canopy management, varietal and genetic variations, vine water status, soil water content, and vineyard irrigation. Prerequisite: Successful completion of EV 102 with a grade of C, or higher, or instructor permission.

  • EV 286 Winemaking Practicum I ( Credits - 12 )
    Students experience hands-on learning while working at a selected winery and receiving supervision from a professional vintner. Prerequisites: Completion of EV 203 with a grade of C- or higher or instructor permission.

  • EV 297 Special Projects ( Credits - 10 )
    Project-oriented experiences in the area or applications not covered in the standard enology and viticulture curriculum. Prerequisite: Instructor permission, based on evaluation of student's education and work experience.

  • EV 299 Professional Wine Leadership ( Credits - 1 )
    Students will develop an awareness of the leadership skills necessary to be successful in winery tasting rooms. Students will explore the history of the Walla Walla wine region, and understand how to apply that knowledge and appropriate customer service skills to enhance the customer experience within the wine industry. A current MAST permit is required as a part of the course.

EV Elective Course Offerings (pdf)

Degrees

  • Associate in Applied Sciences Degree in Enology & Viticulture
    This technical degree prepares the student for a variety of careers in vineyards (vineyard workers, crew leaders, managers, viticulturists) and wineries (winemakers, cellar workers, lab technicians, retail sales representatives).

  • Viticulture Science Certificate
    This certificate is dedicated to the science of wine making/winegrape growing. Students must complete related instruction requirements in the following categories to receive a certificate: Oral Communications, Computation/Mathematics, and Leadership. Students can complete the Viticulture Science Certificate before completing the Fermentation Science Certificate.

  • Fermentation Science Certificate
    This certificate is dedicated to the science of wine making. Students must complete related instruction requirements in the following categories to receive this certificate: Written Communications, Oral Communications, Job Seeking Skills, and Human Relations. Students must complete the Viticulture Science Certificate before completing the Fermentation Science Certificate.

  • Associate of Arts and Science - Transfer - WSU - Enology & Viticulture
    This degree is articulated with Washington State University's College of Agriculture, Human and Natural Resources Sciences B.S. in Integrated Plant Sciences, Viticulture & Enology.

  • Cellar Master – Short Certificate
    This short certificate is geared towards providing our regional industry partners with a pathway towards completion of a for-credit credential for their incumbent workers. This short certificate will also serve existing WWCC Viticulture and Enology AAS Degree Program students or graduates who want to widen their job/career horizons by broadening their skills and knowledge in: electrical and mechanical systems, water technologies management, and/or bio products. The Cellar Master short certificate is composed of courses that are also required for our AAS Degree Program in Energy Systems Technology.
Courses

  • EV 100 Forklift for EV ( Credits - 1 )
    Designed to meet the new OSHA requirements for lift truck operator training and certification. Safe lifting/chaining and moving of loads will be demonstrated and discussed.

  • EV 101 Establishing a Vinifera Vineyard ( Credits - 4 )
    Designed as an introduction to the processes of establishing a vineyard. Emphasis on site selection, vine varieties, soil preparation, planting methods, vineyard layout, and equipment requirements. Prerequisite: Successful completion of EV 107, Viticulture Practicum I.

  • EV 102 Maintaining a Vinifera Vineyard ( Credits - 4 )
    Provides the skills necessary for maintaining the vineyard from the point of dormancy through the harvest. Emphasizes crop monitoring techniques, pruning methods, bloom, vine manipulation, determining vine health, as well as the relationship that exists between the grower and the vintner. Prerequisite: Successful completion of EV 101.

  • EV 103 Advanced Vineyard Management ( Credits - 5 )
    Designed for viticulture students or growers who wish to acquire hands-on experience in vineyard management. This will be a combination of in-class lecture, followed by field work. Students will be responsible for maintaining an assignment vineyard block, under the supervision of the course instructor. Emphasis will be placed on proper canopy management, vine water status, soil water content, and vineyard irrigation. Prerequisite: Successful completion of EV 102 with a grade of C or higher, or instructor permission.

  • EV 106 Intro to Enology & Viticulture for Wine Business ( Credits - 3 )
    A survey of viticultural and winemaking practices employed in wine production during harvest. Emphasis on harvest winemaking operations includes: crush, press, fermentation, maceration, and barrel use. Vineyard harvest operation includes: maturity sampling, bird netting and fall harvest. Basic sensory analysis of wines will be performed to begin the process of palate training. Prerequisite: Instructor permission.

  • EV 107 Introduction to Viticulture and Enology ( Credits - 4 )
    A survey of the different viticultural and winemaking practices employed in wine production during harvest. Emphasis on vineyard harvest operations including: maturity sampling, bird netting and fall harvest. Involves the vintage productions of wines sold at College Cellars. Basic sensory analysis of wines will be performed to begin the process of palate training. Prerequisite: Instructor permission.

  • EV 108 Wine Industry Marketplace ( Credits - 2 )
    Provides insights and experiences necessary to become not only a successful job applicant, but an informed and knowledgeable wine industry participant. Introduce you to the wine industry value chain, major players, industry associations and resources, industry statistics and current events. We will investigate the employers' perspective as well as strategic job seeking, networking, and interview tactics. Using this information, students will be able to match their personal and professional skills to opportunities in the industry, whether starting their own industry enterprise or seeking employment at an existing business.

  • EV 120 Introduction to Chemistry for Wine Students ( Credits - 3 )
    This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. The purpose of this course is for students to learn the fundamental chemistry needed for the winemaking process. Topics include the metric system, concentrations, mineral ions, molecules, equilibria, acid-based chemistry, and oxidation-reduction reactions relevant to wine. online homework, 10 laboratory activities , and 2 open-note exams required. Prerequisites: Completion of EV 107 with a grade of C or higher and/or Director permission.

  • EV 131 Essentials of Winery Compliance ( Credits - 2 )
    An introduction to winery compliance covering application processes, recordkeeping and reporting requirements for the Washington State Liquor Control Board (WSLCB), the Alcohol and Tobacco Tax and Trade Bureau (TTB), and the Washington State Department of Revenue (DOR).

  • EV 140 Writing for the Winery ( Credits - 2 )
    Entails exchanges of ideas about what exists, what could exist and what could be done better in written materials for winery marketing publications. Sessions will include a mix of writing assignments, follow-up critiques, guest speakers with professional wine writing experience and a field trip to a winery. ENGL& 101 recommended

  • EV 143 Wine Marketing ( Credits - 5 )
    Examine the business activities of marketing; product, place, price, and promotion. Understand the role of marketing in the wine industry and the process used to make effective business decisions. Emphasis on global business, including eCommerce as it relates to marketing strategy.

  • EV 175 Vineyard and Winery Spanish ( Credits - 3 )
    Designed for English speakers who work with winery and vineyard employees whose first language is Spanish. Covers basic pronunciation and verb conjugations while emphasizing vocabulary and expressions specific to the vineyard and winery.

  • EV 180 Wines of the World ( Credits - 1 )
    An introduction to the wine producing regions of the world including history, viticultural practices, and winemaking styles. Includes sensory evaluation of representative wines. Must be at least 21 years old to enroll.

  • EV 189 Sensory Analysis of Wine ( Credits - 3 )
    Sensory analysis specific to wine production with a focus on the effect of appearance on taste perception, as well as olfactory and taste transduction mechanisms. The class will focus on specific wine varietals, use of oak in winemaking, secondary fermentation, characteristics and individual wine component threshold identification. The purpose of the course is to help students to train their palates to make informed decision making during wine production. Prerequisite: EV 107. Recommended: EV 203.

  • EV 193 Winery Operations Management ( Credits - 3 )
    A multi-dimensional course on winery management and operations. Course includes, but not limited to, annual planning and budgets, labor relations, supervision and leadership, workplace health and safety issues, supply and product control, and best management practices for energy use. Disposal of liquid and solid winery waste will also be covered, as well as storage and distribution systems. Prerequisite: EV 107 Intro to Viticulture and Enology and successful completion of AMATH 105 or higher.

  • EV 199 Special Topics ( Credits - 6 )
    Study and train to meet established local needs in the enology and viticulture industry, supplemental to courses currently offered. Prerequisites: Current enrollment in the Enology program and instructor permission.

  • EV 203 Science of Winemaking I ( Credits - 3 )
    This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. Topics include winemaking principles such as fruit selection, pre-harvest analyses, fruit processing, juice additions, alcoholic and malolactic fermentation's, as well as winery hygiene and safety. Prerequisites: Instructor permission. Successful completion of EV 120, AMATH 105 or higher and EV 102 and/or Director Permission.

  • EV 204 Science of Winemaking II ( Credits - 5 )
    Emphasizes the chemistry of winemaking, wine analysis and quality control. Students will learn wine composition, wine analytical techniques, and the relevance of these analyses to winemaking decisions. Students will also gain knowledge of wine filtration and post-fermentation wine stewardship. Prerequisites: Successful completion of EV 203.

  • EV 205 Science of Winemaking III ( Credits - 4 )
    Focus on stabilization and clarification of both white and red wines on the way to bottling. It will include both heat and cold stability as well as filtration and fining techniques of wine. The culmination of the course will be when wines which students started in EV 107 are blended, filtered, fined and bottled. Excursions to other wineries as well as guest speakers are included. Prerequisites: Successful completion of EV 204.

  • EV 230 Advanced Vineyard Management ( Credits - 3 )
    Designed for viticulture and enology students who wish tot further develop their wine-growing acumen and vineyard technology experience. This will be a combination of in-class lecture, followed by field work with a heavy emphasis on grapevine biochemistry as it relates to winemaking. Students will be responsible for maintaining an assignment vineyard block, under the supervision of the course instructor. Attention will be placed on proper canopy management, varietal and genetic variations, vine water status, soil water content, and vineyard irrigation. Prerequisite: Successful completion of EV 102 with a grade of C, or higher, or instructor permission.

  • EV 286 Winemaking Practicum I ( Credits - 12 )
    Students experience hands-on learning while working at a selected winery and receiving supervision from a professional vintner. Prerequisites: Completion of EV 203 with a grade of C- or higher or instructor permission.

  • EV 297 Special Projects ( Credits - 10 )
    Project-oriented experiences in the area or applications not covered in the standard enology and viticulture curriculum. Prerequisite: Instructor permission, based on evaluation of student's education and work experience.

  • EV 299 Professional Wine Leadership ( Credits - 1 )
    Students will develop an awareness of the leadership skills necessary to be successful in winery tasting rooms. Students will explore the history of the Walla Walla wine region, and understand how to apply that knowledge and appropriate customer service skills to enhance the customer experience within the wine industry. A current MAST permit is required as a part of the course.

Elective Courses

EV Elective Course Offerings (pdf)