Enology, Minor

The Department of Viticulture and Enology

A Minor in Enology for a bachelor’s degree requires 8 units of enology coursework including 6 units of specific course requirements, 12 units minimum of upper-division elective coursework, and 13-19 units of preparative coursework.

Specific Course Requirements

ENOL 45 - Wine Evaluation Techniques Units: 3
ENOL 110 - Grape and Wine Chemistry Units: 3

Enology Electives

A minimum of 12 units of upper-division coursework in enology selected in consultation with a department advisor from the following list:

ENOL 105 - Advanced Sensory Evaluation of Wines Units: 3
ENOL 115 - Analytical Methods for Wine I Units: 4
ENOL 125 - Wine Microbiology Units: 4
ENOL 140 - Regulations: Wine and Brandy Units: 2
ENOL 151 - Winery Equipment Units: 2
ENOL 163 - Fermentation Units: 3
ENOL 164 - Wine Analysis and Production Units: 4
ENOL 166 - Cellar Operations Units: 3
ENOL 170E - Wine Business Units: 3
ENOL 173 - Wine Marketing Units: 3
ENOL 175 - Winery Management Units: 3

These Enology Courses Will Require That Students Complete the Following Prerequisite Coursework:

ENOL 15 - Introduction to Enology Units: 3
AGBS 1 - Introductory Agricultural Economics Units: 3
CHEM 3A - Introductory General Chemistry Units: 4
OR
CHEM 1A - General Chemistry 1A Units: 5
AND
CHEM 1B - General Chemistry 1B Units: 5
CHEM 8 - Elementary Organic Chemistry Units: 3
ENOL 168 - Introduction to Vine, Grape and Yeast Biochemistry Units: 3
OR
CHEM 150 - General Biochemistry Units: 3