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This program is co-ordinated by the Department of Biological Sciences Chair Joffre Mercier Co-ordinator, Experiential Learning E. Brian Grant Instructors/Senior Demonstrators Daryl Dagesse, Kevin W. Ker Senior Laboratory Demonstrator Gail Higenell Participating Faculty Linda Bramble, Margaret Cliff, Carman Cullen, Helen Fisher, Debra Inglis, Ronald S. Jackson, Wendy McFadden-Smith, Gary Pickering, Andrew G. Reynolds, Ronald E. Subden, Anthony B. Shaw Co-operating Faculty from: Biological Sciences, Chemistry, Computer Science, Earth Sciences, Geography, Management, Marketing and Human Resources, Mathematics, Physics, and Recreation and Leisure Studies |
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Administrative Co-ordinator Barb Tatarnic 905-688-5550, extension 4652 Inniskillin Hall 206 http://www.brocku.ca/ccovi/acad/ A four-year Honours Co-operative program leading to a Bachelor of Science in Oenology and Viticulture is designed to meet the growing needs of the grape, grape juice and wine industries of cool climate regions. The aim of the program is to provide a comprehensive scientific education as well as practical skills in Oenology and Viticulture together with exposure to marketing, tourism and wine appreciation. Since "wine begins in the field and ends in the glass", our graduates will be trained to work in the vineyard and the winery or may become owners and operators of vineyards and wineries. A unique feature of this program is its strong base in biotechnology which has been used for centuries in fermentation and the making of bread, wine and cheese. It encompasses the scientific disciplines pertaining to the grape and wine industry such as sensory science, biochemistry, chemistry, microbiology, genetics, cell and molecular biology, plant physiology and environmental biology. The program can enable our graduates to pursue higher education in any of these disciplines. Oenology and Viticulture considers industry experience to be an essential part of our students' preparation. In order to gain that experience all students are required to participate in Co-op work terms. Students will participate a minimum of three work terms as indicated in the program of study. Each student is required to do at least one work term in a vineyard setting and one at a winery during the harvest and crush. These work terms will be paid positions providing a meaningful, academically relevant employment experience within the grape and wine industry. The primary goal of the Oenology and Viticulture Co-op Program is to arrange and monitor placements within the Canadian industry. However, suitable international work terms may be used to meet the program requirements. In addition to the current fees for courses in academic study terms, students are assessed an administrative fee (see the Schedule of Fees). Students can participate in Intern Experiences, consisting of an approved program of industry service. Each provides an opportunity for the student to participate in a variety of industry activities not available during the longer Co-op work placements. Intern Experiences are not program requirements but students are encouraged to take advantage of these opportunities to gain a wider range of industry experience. A student must register for the appropriate work term before starting employment. Each student's performance will be evaluated using a combination of employer questionnaires, journals and work term reports. Unsatisfactory work term evaluations may result in a student being asked to withdraw from the program. Work terms will normally be done as indicated in the Program of Studies but other sequences are possible. For more information consult the Co-ordinator of Experiential Learning and the Experiential Learning Opportunities & Policies section of the calendar. The program of Oenology and Viticulture is associated for the purposes of research with the Cool Climate Oenology and Viticulture Institute. |
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Year 1
Year 2
Spring/Summer Sessions:
Year 3
Spring/Summer Sessions:
Year 4 Fall Term:
Winter Term/Spring Session:
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Eligibility requirements: For those individuals having completed an undergraduate degree in biological sciences or chemistry or some related area (biotechnology, biochemistry) or For those individuals admissible to the University with relevant work experience in the grape and wine industry. See "Requirements for a Certificate " under Academic Regulations concerning transfer credits and letters of permission. Students must maintain a minimum 70 percent average of the required and additional courses listed below to continue in the certificate program. The certificate is awarded upon completion of the following courses with a minimum 70 percent overall average:
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Note that not all courses are offered in every session. Refer to the applicable term timetable for details. # Indicates a cross listed course * Indicates primary offering of a cross listed course |
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Students must check to ensure that prerequisites are met. Students may be deregistered, at the request of the instructor, from any course for which prerequisites and/or restrictions have not been met. Introduction to Wines Survey of wine producing regions of the world; principles of wine production. Topics include grape growing, fermentation and stabilization of wine, application of sensory science to the evaluation of wine quality, health aspects, classification, regulation and marketing of wine. Lectures, 2 hours per week; lab, 2 hours per week. Note: materials fee required. Students must be a minimum of 18 years of 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 a minimum of 18 years of 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, 5 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. Note: students must be a minimum of 18 years of 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 selected wine regions of the world. Effects of climate, weather-related diseases, topography, soil and viticultural practices on winegrape production. 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. Wine Processing and 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: OEVI 3P25 and CHEM 1F92; PHYS 1P23 or IP93. Note: materials fee required. The laboratory section will include fermentations to demonstrate the equipment being used. Students must be a minimum of 18 years of age. Wine Chemistry (also offered as BCHM 3P25) Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulfur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation. Laboratories section will include juice/wine chemical analysis, fermentation and stability tests. Lectures, lab, 6 hours per week. Restriction: open to BCHM, 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 a minimum of 18 years of age. Completion of this course will replace previous assigned grade credit in OEVI 2P25. Wine Microbiology (also offered as BIOL 3P98) 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 a minimum of 18 years of 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 a minimum of 18 years of age. Grape Pest Management (also offered as BIOL 4P30) 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. Wine Marketing (also offered as MKTG 4P92) 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. Completion of this course will replace previous assigned grade in MKTG 2P52, OEVI 4V92 and MKTG 4V92. 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. |
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Wine Appreciation I Distinguishing among wine varieties from Canada and around the world. Varieties include Chardonnay, Riesling, Merlot, Pinot Noir, Cabernet. Factors affecting wine quality. Restriction: permission of the instructor. Note: materials fee required. Students must be a minimum of 18 years of 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 Tasting Ontario wines. How wines are grown and made. Restriction: permission of the instructor. Note: materials fee required. Students must be a minimum of 18 years of 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 Deepening and refining wine tasting skills as well as exploring some of the world's most fascinating wines. Prerequisite: OEVI 0N01 or permission of the instructor. Note: materials fee required. Students must be a minimum of 18 years of 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. |
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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. |
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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 Work Term IV 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 V 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. |
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2004-2005 Undergraduate Calendar
Last updated: June 24, 2004 @ 03:45PM