Wine Appreciation I
Special interest course focusing on the tasting of wines from Canada and around the world.
Restriction: permission of the instructor.
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.
Introduction to the Wines of Ontario
Special interest course focusing on the tasting of wines from Ontario.
Restriction: permission of the instructor.
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. This course includes the Wine Council of Ontario Certification.
Wine Appreciation II
Special interest course focusing on the practice and art of winetasting.
Prerequisite: OEVI 0N01 or permission of the instructor.
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.
Experiential Learning: Viticulture
Participation largely in a vineyard setting.
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Experiential Learning: 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.
Experiential Learning: 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.
Experiential Learning: Industry Preparation
Participation requiring 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.
Experiential Learning: Ice Wine Production
Participation in the full range of procedures for ice wine production
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Experiential Learning: Sparkling Wine Production
Participation in the full range of procedures for sparkling wine production
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Experiential Learning: 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 Co-ordinator of Experiential Learning regarding permission to register.
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.
Employment Experience The Crush and Fermentation
Participation 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.
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.
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.
Co-op Work Term
Optional work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Co-op Work Term I
Work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Co-op Work Term II
Work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Co-op Work Term III
Work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors. Consult the Co-ordinator of Experiential Learning regarding permission to register.
Co-op Training and Development
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.
Introduction to Wines
Scientific principles of wine production, grape production, microbiology, fermentation, stabilization of wine and the application of sensory science to the evaluation of wine quality as well as health aspects, classification, regulation, marketing of wine and wines of the world.
Lectures, 2 hours per week; lab, 3 hours per week.
Note: materials fee required. Students must be of legal drinking age. Other students should consult the Co-ordinator of Experiential Learning.
Cultural Practices
Site selection, pruning, training, canopy management, crop control, mechanization, soil management and vineyard establishment.
Lectures, lab, 6 hours per week; field trips.
Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisite: OEVI 2P99.
Note: students must be of legal drinking age. Other students should consult the Co-ordinator of Experiential Learning.
Completion of this course will replace previous assigned grade credit in OEVI 3P45.
Introduction to Soil Science
(also offered as GEOG 2P97)
Physical, chemical, biological, and hydrological processes within the soil system, their interrelationships and relationships between these processes and the potential use of the soil. Emphasis on soils in Southern Ontario and individual student analysis of those soils.
Lectures, lab, 4 hours per week.
Prerequisite: GEOG 1F91 or permission of the instructor.
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: BIOL 1F90 and CHEM 1F92 (CHEM 1P80 and 1P81 or CHEM 1P90 and 1P91).
Note: students must be of legal drinking age. Other students should consult the Co-ordinator of Experiential Learning.
Climate and Winegrape Production
(also offered as GEOG 3P12)
Climatological aspects of winegrape production emphasizing 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.
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, lab, 6 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 OEVI 3P25; PHYS 1P23 or IP93.
Note: materials fee required. The 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.
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, lab, 6 hours per week.
Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisites: BIOL 2F01, CHEM 2P20 and 2P42.
Co-requisite: BCHM 3P01.
Note: materials fee required. Students must be of legal drinking age.
Completion of this course will replace previous assigned grade credit in OEVI 2P25.
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, lab, 6 hours per week.
Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisites: OEVI 3P25, BCHM 3P01, BIOL 2F01 and 2P98.
Co-requisite: BIOL 3P50.
Note: students must be of legal drinking age.
Research Project
Experimental research carried out under faculty supervision.
Restriction: open to OEVI majors with approval to year 4 (honours).
Co-requisite: OEVI 4F91.
Thesis
Thesis will incorporate 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.
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.
Sensory Evaluation of Wine
Measurement techniques used in the sensory evaluation of wine, physiology of taste and olfaction, chemistry of aroma and flavour, origins of off-odours in wines and readings in current topics in sensory evaluation and sensory science.
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. Students must be of legal drinking age.
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, lab, 6 hours per week.
Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisite: OEVI 2P99.
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.
2003-2004: Wine Marketing
(also offered as MKTG 4V92)
Application of the principles of marketing in the wine business; understanding the wine consumer, segmentation, positioning, marketing mix, marketing research, marketing strategy, domestic and international wine marketing issues.
Lectures, case discussion, 3 hours per week.
Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor.