Brock University Undergraduate Calendar

Oenology and Viticulture Courses
OEVI 0N01 Wine Appreciation Special interest course focussed on the tasting of wines from Canada and around the world. Restriction: permission of the Co-ordinator of Experiential Learning. Note: materials fee required. Students must be of legal drinking age. Other students should consult the Co-ordinator of Experiential Learning. This course must be taken by OEVI majors in year 2 or year 3. Available to the general public. OEVI 0N02 Introduction to the Wines of Ontario Special interest course focussed on the tasting of wines from Ontario. Restriction: permission of the Co-ordinator of Experiential Learning. Note: materials fee required. Students must be of legal drinking age. Other students should consult the Co-ordinator of Experiential Learning. Admission to the course requires application through the Institute. This course may be taken by OEVI majors in year 2 or year 3. Available to the general public. OEVI 0N10 Intern Experience -Viticulture Participation largely in a vineyard setting. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N11 Intern Experience - Oenology Participation concentrating on some aspect of the wine making process. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N12 Intern Experience -Tourism and Marketing Participation in sales and/or promotion of local grape products and/or events. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N13 Intern Experience - Industry Preparation Participation requiring the successful completion of an approved program of industry workshops and short courses. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. Note: any fees charged for this activity are the responsibility of the student. OEVI 0N14 Intern Experience - Ice Wine Production Participation in the full range of procedures for ice wine production Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N15 Intern Experience - Sparkling Wine Production Participation in the full range of procedures for sparkling wine production Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N16 Intern Experience - Cellar Operations Participation in an approved program of cellar activities other than those included in OEVI 0N11, 0N14 and 0N15. Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N20 Employment Experience - Viticulture Participation in an appropriate range of vineyard operations. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N21 Employment Experience - The Crush and Fermentation Particpation in an appropriate range of winery operations during the crush and early phases of the wine making process. Restriction: restricted to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N22 Employment Experience - Cellar Operations Participation in an appropriate range of winery operations during a period of time other than the crush and early phases of the wine making process. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N23 Employment Experience - Tourism and Marketing Participation in a range of experiences in sales and/or promotion of local grape products and/or events. Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register. OEVI 0N30 Co-op Work Term Optional work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N31 Co-op Work Term I Work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N32 Co-op Work Term II Work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N33 Co-op Work Term III Work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors. Consult the Coordinator of Experiential Learning regarding permission to register. OEVI 0N90 Co-op Training and Development (also offered as ADMI 0N90 and COMM 0N90) Framework for the development of learning objectives by students for individual work terms. Includes orientation to the Co-op experience, goal setting, résumé and interview skills preparation. Lectures, presentation, site visits, 1.5 hours per week. Restriction: open to OEVI majors. OEVI 1P20 Introduction to Wines A survey of the wine producing regions of the world: wine production, classification, evaluation, regulations and marketing of wine. Lectures, 2 hours per week; lab, 2 hours per week. Note: materials fee required. Students must be of legal drinking age. Other students should consult the Co-ordinator of Experiential Learning. OEVI 2P45 Cultural Practices Site selection, pruning, training, canopy management, crop control, mechanization, soil management and vineyard establishment. Lectures, 3 hours per week; lab, 3 hours per week; field trips. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite: OEVI 2P99. Completion of this course will replace previous assigned grade credit in OEVI 3P45.
OEVI 2P99 Grapevine Biology Varieties, rootstocks, clones, physiology and biochemistry of grapevine growth and fruit maturation; soil science, winter hardiness; grapevine propagation. Lectures, 3 hours per week; lab, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite: CHEM 1F92 (CHEM 1P80 and 1P81 or CHEM 1P90 and 1P91) and BIOL 1F90. OEVI 3P12 Climate and Winegrape Production (also offered as GEOG 3P12) Climatological aspects of winegrape production. Emphasis on wine regions of Ontario and British Columbia. Effects of climate, weather-related diseases, topography, soil and viticultural practices on winegrape quality. Lectures, lab, field work, 4 hours per week. Prerequisite: GEOG 2P04 or permission of the instructor. Note: students enrolled in the OEVI program and OEVI certificate students are permitted to register without the prerequisite. OEVI 3P21 Winery Equipment Theory and operation of grape and wine processing equipment in commercial wineries, including crushers, presses, filters, pumps, tanks; winery layout; sanitation and waste water management. Lectures, 3 hours per week; lab, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisites: CHEM 1F92 (CHEM 1P80 and 1P81 or CHEM 1P90 and 1P91); and PHYS 1P10. Note: materials fee required. tThe laboratory section will include fermentations to demonstrate the equipment being used. Students must be of legal drinking age. Completion of this course will replace previous assigned grade credit in OEVI 2P21. OEVI 3P25 Wine Chemistry Chemical reactions in fermentation, sulfiting, fining, casse formation and removal, ageing and wine supplementation. The laboratory section will include sampling grapes, fermentation chemical analysis and evaluation of wine. Lectures, 3 hours per week; lab, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite: CHEM 2P20 and 2P42. Note: materials fee required. Students must be of legal drinking age. Completion of this course will replace previous assigned grade credit in OEVI 2P25. OEVI 3P50 Geological Foundations of Wine Terroirs (also offered as ERSC 3P50) Influence of bedrock, unconsolidated sediments and groundwater in glaciated, temperate and semi-desert terroirs. Field examination of Niagara appellation vineyards and the geological environs of the sub-appellations. Lectures, 6 hours per week. Prerequisite: ERSC 2P05 or permission of the instructor. OEVI 3P98 Wine Microbiology Identification and enumeration of indigenous micro-organisms in grape must. Alcoholic fermentation; metabolism of nitrogen compounds and organic acids; production of sulphur compounds; killer yeasts; malolactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts. Lectures, 3 hours per week; lab, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite: BIOL 2P98. OEVI 4F90 Research Project Experimental research carried out under faculty supervision. Restriction: open to OEVI majors with approval to year 4 (honours). Co-requisite: OEVI 4F91. OEVI 4F91 Thesis The thesis will incorporate the results of the research project and will form the basis of a seminar presented by the student. Restriction: open to OEVI majors with approval to year 4 (honours). Co-requisite: OEVI 4F90. OEVI 4F92 Library Research Essays Students will carry out two detailed studies of the scientific literature under faculty supervision. Restriction: open to OEVI majors with approval to year 4 (honours). Note: For students not registered in OEVI 4F90 and 4F91. The results of the studies will be presented in major essays and presented as formal seminars. One research topic is to be completed each term. OEVI 4P20 Sensory Evaluation of Wines and Food Physiology of taste and olfaction, chemistry of aroma and flavour, origin of off-odours in wines, measurement techniques. Lectures, 2 hours per week; lab, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite: MATH 1P98. Note: materials fee required. OEVI 4P30 Grape Pest Management Biology and dynamics of grapevine pest activity ­ insects, diseases, weeds, nematodes, vertebrates. Integrated pest management approach looking at all aspects of control ­ chemical, biological, cultural. Application techniques, pest identification and monitoring. Lectures, 3 hours per week; lab, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite: OEVI 2P99. OEVI 4V90-4V99 Special Topics in Oenology and Viticulture Selected issues in Oenology and Viticulture on the basis of faculty expertise. Restriction: open to OEVI majors. Note: under certain circumstances a student may carry out, under faculty supervision a detailed study of the scientific literature pertinent to a specific topic. The results of this study will be presented as a major essay and as a formal seminar.