VESTA Brochure

National Center of ExcellenceGrape and Wine Education for the 21st Century

Take a course

Earn a certificate

Earn a degree

Supported through Advanced Technological Education Program

Viticulture and Enology Science and Technology Alliance

www.vesta-usa.org

2 VESTA

Missouri State University adheres to a strict nondiscrimination policy and does not discriminate on the basis of race, color, religion, sex, national origin, ancestry, age, disability or veteran status in any program or activity offered or sponsored by the University. In addition, the University does not discriminate on any basis (including, but not limited to, political and sexual orientation) not related to the applicable educational requirements for students or the applicable job requirements for employees. This policy shall not be interpreted in a manner as to violate the legal rights of religious organizations or military organizations associated with the Armed Forces of the United States of America.

Missouri State University is an equal opportunity/affirmative action institution. Questions concerning compliance with regulations may be directed to the Office for Institutional Equity and Compliance, Park Central Office Building Ste. 111, 901 South National Avenue, Springfield, Missouri 65897, 417-836-4252

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Supported through Advanced Technological Education Program

Online Course workVESTA offers introductory and advanced viticulture and enology courses via distance education utilizing a variety of online delivery technologies that enable learning to occur anytime, anywhere. Additionally, VESTA provides opportunities for students to participate in practical, hands-on training at local vineyards and wineries, thus providing students with laboratory experiences in their region. Students may utilize VESTA courses along with general education courses to earn an Associate of Applied Science degree or technical certificate in viticulture and enology.

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4 VESTA

The Viticulture and Enology Science and Technology Alliance (VESTA) National Center of Excellence is a partnership between two-year colleges and universities across the country, state agriculture agencies, vineyards and wineries, all with a 21st Century vision for education in grape growing and winemaking.

VESTA offers a program of study for traditional and nontraditional students that leads to a technical certificate or Associate of Applied Science degree in viticulture or enology. This program is designed to prepare students to enter the grape growing

A Unique Partnershipor winemaking industry and to provide professional training for existing industry workers. The goal of VESTA is to establish and mentor programs of study in viticulture and enology through collaborations with educational institutions, government and industry tailored to provide a national and global education in grape growing and wine making. This unique collaboration of universities and community colleges across the nation provides students access to coursework that is delivered online, thereby enabling learning to occur anytime, anywhere.

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Degree ProgramThe VESTA program is designed and implemented as a certificate and two-year degree program to train students for work in the grape and wine industry. The VESTA partnership provides introductory and advanced viticulture and enology courses that enable students to learn anytime, anywhere. Practical hands-on laboratory and field experiences in vineyards and wineries are a key component of VESTA.

The goal of VESTA is to establish self-sustaining educational programs which will provide a foundation of the science, mathematics and technology skills needed for a productive career in the grape and wine industry. Upon completion of an Associate of Applied Science degree, articulation agreements with four-year universities will enable transfer of credits to a Bachelor of Applied Science degree and Master of Science degree.

VESTA provides opportunities for students to participate in hands-on field experiences through partnerships developed with area vineyards and wineries, thus providing students with laboratory experience in their location.

VESTA serves as a pathway to employment for individuals interested in certificate training in viticulture and enology. Students interested in progressing to an Associates of Applied Science degree may utilize the high quality courses of VESTA in conjunction with general education courses taken at a local college.

6 VESTA

www.vesta-usa.org 7

VIN 111 3Intro. to Viticulture and Vineyard Establishment

VIN 113 2Winter Viticulture Technology

VIN 114 2Spring Viticulture Technology

VIN 115 2Summer/Fall Viticulture Technology

VIN 211 2Integrated Pest Management

VIN 213 2Regional Vineyard Management

VIN 146 OR VIN 266 3Viticulture Elective

VIN 293 3Soils for Viticulture

VIN 135 4Botanical Viticulture

CHM 105 5Fundamentals of Chemistry

CIS 101 3Computers for Learning

Total Credits . . . . . . . . . . . . . . . . . . . 31

Certificates

VIN 146 3Introduction to Enology

VIN 148 3Winery Sanitation

VIN 160 2Winery Equipment Operation VIN 210 3Into to Wine Microorganisms

VIN 246 3Intermediate Enology

VIN 257 3Fall Wine Production Internship VIN 259 2Cellar Operations Technology

VIN 266 3Sensory Evaluation

VIN 268 3Wine and Must Analysis

VIN 293, VIN 111 OR VIN 211 3 Viticulture Elective


Total Credits . . . . . . . . . . . . . . . . . . 33

Enology RequirementsViticulture Requirements

8 VESTA

Associate of Applied Science

Viticulture Requirements

VIN 111 3Intro. to Viticulture and Vineyard Establishment

VIN 113 2Winter Viticulture Technology

VIN 114 2Spring Viticulture Technology

VIN 115 2Summer/Fall Viticulture Technology

VIN 211 2Integrated Pest Management

VIN 213 2Regional Vineyard Management

VIN 146 OR VIN 266 3 Viticulture Elective

VIN 293 3 Soils for Viticulture

VIN 135 4Botanical Viticulture



Total 31

General Education Requirements

AGR 157 3Principles of Agricultural Mechanization

BIO 102 4Principles of Biological Science

COM 115 OR MGT 286 3COM 115: Fundamentals of Public SpeakingMGT 286: Business Communication

ENG 110 3Writing 1

ENG 221 3Writing for the Professions

MTH 103 (or higher) 3Intermediate Algebra

PLS 101 3American Democracy and Citizenship

PHY 100 4Survey of Physics with Laboratory

QBA 237 3Basic Business Statistics UNL 110 1University Life

Total 30

Total Credits . . . . . . . . . . . . . . . . . . . 61

in Viticulture

in Enology

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Enology Requirements

VIN 146 3Introduction to Enology

VIN 148 3Winery Sanitation

VIN 160 2Winery Equipment Operation

VIN 210 3Introduction to Wine Microorganisms

VIN 246 3Intermediate Enology

VIN 257 3Fall Wine Production Internship

VIN 259 2Cellar Operations Technology

VIN 266 3Sensory Evaluation

VIN 268 3Wine and Must Analysis

VIN 293, VIN 111 OR VIN 211 3Elective


Total 33

General Education Requirements

BIO 102 4Principles of Biological Sciences

BIO 210 3Elements of Microbiology

COM 115 OR MGT 286 3COM 115: Fundamentals of Public Speaking MGT 286: Business Communication

ENG 110 3Writing 1

ENG 221 3Writing for the Professions

MTH 103 (or higher) 3Intermediate Algebra

PLS 101 3American Democracy and Citizenship

PHY 100 4Survey of Physics with Laboratory

UNL 110 1University Life


Total 30

Total Credits . . . . . . . . . . . . . . . . . . .63

VIN 114 Spring Viticulture Technology

This course is designed to provide

students already initiated in the field of

viticulture practical experience in spring

vineyard operations. Students are required

to partner with an approved vineyard to

participate in the required field experience

portion of the course, which will serve

as work experience for those seeking

employment in commercial viticulture.

Credit: 2 hours Prerequisite(s): Introduction to Viticulture and Vineyard Establishment - VIN 111 or permission

VIN 115 Summer/Fall Viticulture Technology


students already initiated in the field

of viticulture practical experience in

summer/fall vineyard operations. Students

are required to partner with an approved

vineyard to participate in the required

field experience portion of the course,

which will serve as work experience for

those seeking employment in commercial

viticulture.

Credit: 2 hours Prerequisite(s): Introduction to Viticulture and Vineyard Establishment - VIN 111 or consent of the instructor or Winter/Spring Viticulture Technology - VIN 113 (recommended)

VIN 135 Botanical Viticulture

This course is a survey of the plant

kingdom, including plant cells and

tissues, as well as the ecology,

morphology, physiology and life cycles

of representative plants of each division.

In addition, this course will focus on

grapevine biology, vine structures and

their functions.

Credit: 4 hours Prerequisite(s): None

Vesta Course CatalogVIN 105 Chemistry for the Winemaker

Emphasis on chemical fundamentals,

organic, biochemistry and applications

with a particular focus on the grape

and wine industry. Recommended for

students needing one semester of general

chemistry as a prerequisite for VIN 268

Wine and Must analysis.

Credit : 4 hours Prerequisite(s): None

VIN 111 Introduction to Viticulture and Vineyard Establishment

This course is designed to introduce

students to viticulture in general and

to current practices for establishing a

commercial vineyard. Topics covered

include varietal selection, site preparation,

equipment, site selection, first season

establishment, vine growth development

and training, trellis systems, weed control,

vine disease control and pruning for

training purposes. Students are required



portion of the course.


VIN 113 Winter Viticulture Technology


students already initiated into the field of

viticulture practical experience in winter

vineyard operations. Students are required



portion of the course, which will serve

as work experience for those seeking

employment in commercial viticulture.

Credit: 2 hours Prerequisite(s): Introduction to Viticulture and Vineyard Establishment - VIN 111 or permission

10 VESTA

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VIN 146 Introduction to Enology

This is an introductory course in the

basic science and technology of

winemaking. It is intended for prospective

winery employees interested in career

development, and/or the entrepreneur

exploring business opportunities in the

grape wine industry. The home winemaker

who has never undergone any formal

training on the subject also will benefit

from this basic course. Students will

make wine at home from a kit, track

fermentation, make various chemical

measurements and provide one bottle

of finished wine to the instructor for

evaluation at the conclusion of the course.

Students must be 21.


VIN 147 Fruit Wine Production

This course will cover the history of fruit

wine making, starting a fruit winery,

production processes, quality control,

faults and flaws, stability tests, marketing,

sales and legal regulations. Students

will get an understanding of the special

idiosyncrasies of the various fruits available

to make commercial grade fruit wine.

Credit: 2 hoursPrerequisite(s): VIN 146 - Introduction to Enology

VIN 148 Winery Sanitation

This is a course in the basic science and

technology of winery sanitation. The

course serves as an introduction to wine

microbiology and covers all methods

used for winery sanitation including

premises, tanks, pumps, filters, oak barrels

and sampling equipment, including but

not limited to chemical reagents and

thermal treatments leading to sterile

bottling. Environmental issues and legal

compliance are also addressed.

Credit: 3 hours Prerequisite(s): Introduction to Enology - VIN 146 (recommended) or permission

VIN 160 Winery Equipment Operation

This course covers process technologies

and process systems that are used in

modern commercial wineries. The course

will include lectures, demonstrations

and a two-day workshop. Overview

of winemaking systems including

winemaking operations and equipment,

barrel aging and barrel management,

membrane separation processes,

specialized contacting systems, cleaning

and sanitation systems, process control

systems, refrigeration systems, air

conditioning and humidity systems,

electrical systems, waste water systems,

solid waste handling and work place

safety.

Credit: 2 hoursPrerequisite(s): Introduction to Enology - VIN 146 (recommended) or permission

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VIN 190 Viticulture Safety

An introduction to safety and procedures

specific to viticulture. This course will

include general history of agricultural

safety and health issues, ergonomics,

OSHA safety rules and safety issues and

concerns.

Credit: 1 hour Prerequisite(s): None

VIN 200 Introduction to Winery Law

This course will introduce students to the

general concepts and issues relating to

the creation and operation of a winery.

The course will explain general legal

concepts, outline business formation and

operation concepts, discuss governmental

agencies and regulation and describe legal

issues and areas specifically related to the

operation of a winery.

Credit: 3 hoursPrerequisite(s): None

VIN 210 Introduction to Wine Microorganisms

This course is an introduction to the

variety of microorganisms frequently

encountered in the wine making process

both beneficial and harmful. Topics

include identification, physiology,

morphology and biochemistry of various

wine microorganisms.


continued

VIN 211 Integrated Pest Management

Effective grape production depends

on the grower developing a system of

grape management that is appropriate

for each vineyard. Decisions need to

be made for how to manage all of the

normal cultural practices such as planting,

fertility, harvesting and pruning, as well

as managing the insect, disease and weed

problems that occur either regularly or

sporadically. The information in this course

will address management issues related to

pest problems.


VIN 213 Regional Vineyard Management

This course is a study of commercial

grape growing in the Midwest region

of the United States. Topics include

cultivars, vine nutrition, irrigation, canopy

management, pests, maturity sampling

and harvest, balanced pruning/cropping

and cold injury.

Credit: 2 hours Prerequisite(s): Vineyard Establishment and Maintenance - VIN 111 and Winter/Spring Viticulture Technology - VIN 113 or permission

VIN 246 Intermediate Enology

This course in the science and technology

of winemaking is intended for the

experienced intermediate winemaker,

the winery employee interested in career

development or the advanced home

winemaker who is seeking new challenges.

Basic organic chemistry, microbiology

and some mathematics familiarity are

recommended.

Credit: 3 hours Prerequisite(s): Introduction to Enology - VIN 146 or permission


VIN 257 Fall Wine Production Internship

This course is designed for the individual

anticipating a career in the wine industry.

This course (internship) is designed to

provide a student who has completed

major course sequences with an intense

level of practical winery operation

experiences sufficient to equip him/her

with sufficient skills and work experience

for an entry-level position in the wine

industry. Students involved in this

program will participate in a full-time

Crush Season internship at a supporting

winery, and are expected to use the

time and opportunities to further their

understanding of the winemaking process

and common winery operations.

Credit: 3 hours Prerequisite(s): Introduction to Enology - VIN 146, Winery Sanitation - VIN 148, Winery Equipment Operation - VIN 160, Intermediate Enology - VIN 246 or permission

VIN 259 Cellar Operations Technology


students already initiated into the field

of enology with actual and practical

exposure to the technology of wine

making as is performed during the passive

vineyard periods associated with winter.

The student is expected to improve his/

her understanding of the methods and

science involved by on-site participation

in each of the various activities associated

with finished wine production. The

course is designed to serve as a practical

exposure and will enable the student to

seek employment in commercial wine

industry.

Credit: 2 hours Prerequisite(s): Wine Production Internship - VIN 257 or permission

VIN 266 Sensory Evaluation

This course is intended for individuals

who are interested in developing and

understanding the principles of sensory

evaluation used in commercial wine

making. It also will benefit the wine

enthusiast who is interested in teaching

advanced levels of wine appreciation, as

well as the producer, wine merchant and

enologist - all of whom need to discern

flavors and establish tasting bench marks.

Students must be 21.

Credit: 3 hours Prerequisite(s): Introduction to Enology - VIN 146 or permission

VIN 268 Wine and Must Analysis

This course provides the principles of

grape juice and wine analysis and the

reasons for use of each analysis. Practical

and useful analysis are chosen for the

laboratory exercises demonstrating

various chemical, physical and

biochemical methods. Students

will participate in workshops and hands-

on experiences at participating wineries.

Credit: 3 hoursPrerequisite(s): Introduction to Enology - VIN 146 and CHM 105 or permission

VIN 270 Marketing for the Small Winery

This course will explore marketing aspects

of the wine industry. Focus is on the need

for differentiation from competitors in

agri-tourism. The outcome will include a

public relations program for an existing or

future winery.

Credit: 2 hoursPrerequisite(s): None

14 VESTA

VIN 272 Winery Tasting Room Management

This course will explore the management

of winery tasting rooms. Focus is on

customer service and customer loyalty.


VIN 274 Wines of the World

This is a course intended for

individuals who want to further their

understanding of wine styles and builds

on the knowledge developed in VIN 266,

Sensory Evaluation. It is appropriate

for commercial winemakers who want

to understand how the wines that they

produce compare and contrast with

the most popular and important wine

styles around the globe. It will also be

of benefit to the wine enthusiast who is

interested in reaching advanced levels

of appreciation and an understanding of

global benchmarks. Students will practice

sensory analysis at home to further their

sensory evaluation skills and techniques.

Credit: 3 hoursPrerequisite(s): Sensory Evaluation - VIN 266 or permission

VIN 290 Winery Safety

This course provides an introduction to

safety and procedures specific to wine

production and winery operations. It will

also include a general history of food

and beverage safety and health issues,

ergonomics, OSHA safety rules and safety

issues and concerns specific to the winery.


VIN 293 Soils for Viticulture

The course will explore soil properties

and behavior and their influence on wine

growth and grape production. It will focus

on growth and production, as well as the

long-term effects on soil quality and the

wider environment.


continued


16 VESTA

Field PracticumA vital component of the VESTA program is the hands-on field experiences that are woven into the courses. Students are required to participate in field experiences through partnerships with area vineyards and wineries.

Students enrolled in courses requiring a field practicum must contact a commercial vineyard or winery in their area that would be willing to serve both as a mentor and a field practicum site for the completion of their hands-on experiences. After securing a potential site, students must complete the Field Site Form, available on the VESTA website, and return it to the VESTA program office. Upon receipt, the cooperating vineyard will be supplied complete information regarding their role as a field site and mentor. Mentors are provided a stipend for their services.


1. Determine the course(s) you wish to take from those listed in the VESTA Course Catalog or online at www.vesta-usa.org/.

2. Complete the VESTA Common Admission/Registration form, found at www.vesta-usa.org, and mail or fax to:

VESTA Program Office Karls Hall 215 Missouri State University 901 S. National Springfield, MO 65897

3. Upon acceptance of your admission and course registration, you will be billed by the course delivering institution. All payments are to be made directly to the course delivering institution. No payments should be submitted to the VESTA program office.

How to Get Started4. Should you need additional assistance,

please contact the VESTA program office at 417-836-8967.

Fees

Fees are determined by the course delivering institution and will differ from college to college. Please visit the VESTA website for current course and laboratory fees.

www.vesta-usa.org

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18 VESTA

VESTA state partner contactsVESTA National Center Director & Principal Investigator Michelle NorgrenMissouri State UniversityPhone: 417-836-5053Email: [email protected] Co-Principal InvestigatorsDr. Stan HowellEmeritus Professor, Michigan State UniversityEmail: [email protected] Dr. Barry GumpFlorida International UniversityEmail: [email protected]

Mike GauNortheast Iowa Community CollegeEmail: [email protected]

William BakerRedlands Community CollegeEmail: [email protected]

State ContactsARKANSASKen Warden Arkansas Tech University-Ozark Phone: 479-508-3348Email: [email protected]

CALIFORNIA Ray JohnsonSonoma State UniversityPhone: 707-664-3071Email: [email protected]

ILLINOIS Rachel Cristaudo Rend Lake CollegePhone: 618-437-5321 ext. 1724Email: [email protected]

INDIANA Nathan Blank Ivy Tech Community College - SellersburgPhone: 812-246-3301Email: [email protected]

IOWA Mike GauNortheast Iowa Community CollegePhone: 563-556-5110 x 207Email: [email protected] KANSASScott KohlHighland Community CollegePhone: 785-456-6006Email: [email protected]

MICHIGAN Tom Smith Institute of Agricultural TechnologyMichigan State UniversityPhone: 517-353-4822Email: [email protected]


MINNESOTA Dennis Drummond Central Lakes College Phone: 218-828-0311Email: [email protected]

MISSOURI Carrie Crews Missouri State University Phone: 417-836-5332Email: [email protected]

NEW YORK Mark Mistriner Niagara County Community CollegePhone: 716-614-6456Email: [email protected]

NORTH CAROLINA Candace HolderSurry Community CollegePhone: 336-386-3382Email: [email protected]

OHIO Lori LeeKent State University – AshtabulaPhone: 440-964-4309Email: [email protected]

OKLAHOMATana Hardy Redlands Community College Phone: 405-422-1228Email: [email protected]

OREGON Chris Lake Southern Oregon Wine InstituteUmpqua Community CollegePhone: 541-440-4709Email: [email protected]

TEXASRon Presley South Plains CollegePhone: 806-716-2328Email: [email protected]

WASHINGTONCatherine Jones Yakima Valley Community CollegePhone: 509-882-7011Email: [email protected]

WISCONSIN Bob Raatz Northeast Wisconsin Technical CollegePhone: 920-639-9078Email: [email protected]

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Documents

VESTA Brochure