Viticulture and Enology (VEN) at Northern Virginia Community College


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VEN 100 - Introduction to Viticulture
Introduces grapes, their history, distribution, classification, and areas of production. Provides an overview of grape uses and products made from them. Includes site selection and environmental factors that affect grapes and their quality.
Lecture 3 hours per week.
3 credits
VEN 110 - Vineyard Establishment
Reviews sites, soils, and other factors that affect the planting of grapes. Covers vineyard designs, varieties, and the training of newly planted vines. Includes weed control and pest management of new vines.
Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits
VEN 120 - Viticulture I
Studies grape vine training, pruning, trellising, shoot positioning, leaf pulling, and other cultural practices used in a successful vineyard. Examines canopy management as related to disease control. Researches sites and develops skills for disease abatement.
Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits
VEN 130 - Introduction to Wine Making
Introduces the process of wine making - both home and commercial wines. Describes the science involved in the production of wine and its various types. Delivers hands-on projects.
Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits
VEN 135 - Wine Production
Describes the production of commercial wine production from the grape to the bottle - including the crush, fermenting and aging. Provides experience in the production of sample units of various wines. Prerequisite: VEN 130.
Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits
VEN 140 - Viticulture Pest and Disease Management
Investigates grape diseases, grape insects, and grape pests. Studies and evaluates methods of disease and pest control with an investigation of natural and chemical measures. Provides field experience in pest and disease management.
Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits

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