Oenology and Viticulture Courses

OEVI 0N01
Wine Appreciation I - Exploring Varietals
Special interest course focusing on tasting wines from Canada and around the world. Learn and improve your skills and be able to distinguish among wine varieties including Chardonnay, Riesling, Merlot, Pinot noir and Cabernet Sauvignon. Exploration of factors that affect wine quality.
Restriction: permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. OEVI majors may take this course in year 2 or year 3.

OEVI 0N02
Introduction to the Wines of Ontario
Special interest course focusing on the wines of Ontario: how they are grown and made. Become familiar with VQA wines and the viticultural areas in which they are grown.
Restriction: permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. OEVI majors may take this course in year 2 or year 3. Includes the Wine Council of Ontario Certification.

OEVI 0N03
Wine Appreciation II - Exploring Wine Regions of the World
Deepening and refining wine tasting skills as well as exploring the major wine regions of the world. Discover wines from historic Old World regions as well as emerging New World wine regions including South Africa and New Zealand.
Prerequisite(s): OEVI 0N01 or permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education.

OEVI 0N04
Wine Sales and Service
Insight into the wine consumer, practice the dimensions of quality service and learn how to 'sell' wine through facilitation rather than a 'hard' sell.
Prerequisite(s): OEVI 0N02 or permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. Includes Certificate in Excellence in Wine Sales and Service through the Wine Council of Ontario.

OEVI 0N05
WSET Foundation in Wine­ Level 1
Introductory course suitable for anyone wishing to start their wine education in a structured and concise way. You will acquire a basic understanding of grape varieties, what makes wine different, service of wine as well as food and wine pairing.
Restriction: permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust®

OEVI 0N06
WSET Intermediate Certificate in Wine and Spirits ­Level 2
Dealing with all aspects of wine, learn major grape varieties and wine styles from key wine producing countries of the world, the main spirits categories and understand factors that influence wine quality and price. Students will taste and compare styles as they are guided through the WSET Systematic Approach to Tasting.
Restriction: permission of the Co-ordinator for Continuing Education.
Prerequisite(s): OEVI 0N05 or permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust®

OEVI 0N07
WSET Advanced Certificate in Wine and Spirits­ Level 3
Intended to provide core knowledge of a wide range of wines and spirits from around the world. Qualification is designed for trade employees working in a supervisory capacity, answer customer queries or make informed selections of wines and spirits in a wide variety of situations.
Restriction: permission of the Co-ordinator for Continuing Education.
Prerequisite(s): OEVI 0N06 or permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust®

OEVI 0N08
WSET Diploma in Wines and Spirits­ Level 4
Designed to give specialist knowledge of the principal wines and spirits of the world combined with commercial factors and a thorough system from professional evaluation of wines. Prepares graduates to make managerial decisions, interpret information and have a thorough understanding of market trends and requirements in a variety of trade and industry sectors. Product knowledge and understanding global and domestic markets for wines and spirits is covered.
Restriction: permission of the Co-ordinator for Continuing Education.
Prerequisite(s): OEVI 0N07 or permission of the Co-ordinator for Continuing Education.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust®

OEVI 0N31
Co-op Work Term
Work experience in viticulture.
Restriction: open to OEVI majors and permission of the Director of Co-op Programs.

OEVI 0N32
Co-Op Work Term II
Work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors and permission of the Director of Co-op Programs.

OEVI 0N33
Co-op Work Term III
Work experience at a winery during the harvest and crush.
Restriction: open to OEVI majors and permission of the Director of Co-op Programs.

OEVI 0N34
Co-op Work Term IV
Optional work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors and permission of the Director of Co-op Programs.

OEVI 0N35
Co-op Work Term V
Optional work experience in an appropriate sector of the Grape and Wine industry.
Restriction: open to OEVI majors and permission of the Director of Co-op Programs.

OEVI 1P20
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, lab, 4 hours per week.
Note: materials fee required. Students must be a minimum of 18 years of age.

OEVI 2C01
Co-op Reflective Learning and Integration I
Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites.
Restriction: open to OEVI Co-op students.
Prerequisite(s): SCIE 0N90.
Corequisite(s): OEVI 0N31.
Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation.

OEVI 2C02
Co-op Reflective Learning and Integration II
Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites.
Restriction: open to OEVI Co-op students.
Prerequisite(s): SCIE 0N90.
Corequisite(s): OEVI 0N32.
Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation.

OEVI 2C03
Co-op Reflective Learning and Integration III
Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites.
Restriction: open to OEVI Co-op students.
Prerequisite(s): SCIE 0N90.
Corequisite(s): OEVI 0N33.
Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation.

OEVI 2C04
Co-op Reflective Learning and Integration IV
Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites.
Restriction: open to OEVI Co-op students.
Prerequisite(s): SCIE 0N90.
Corequisite(s): OEVI 0N34.
Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation.

OEVI 2C05
Co-op Reflective Learning and Integration V
Provide students with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites.
Restriction: open to OEVI Co-op students.
Prerequisite(s): SCIE 0N90.
Corequisite(s): OEVI 0N35.
Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation.

OEVI 2P45
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(s): OEVI 2P99.
Note: field trip fee required. Students must be a minimum of 18 years of age.

OEVI 2P97
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.
Restriction: open to OEVI, GEOG (single or combined) and GEOG (Honours)/BEd (Intermediate/Senior) majors until date specified in Registration guide.
Prerequisite(s): GEOG 1F91 or permission of the instructor.

OEVI 2P99
Grapevine Biology
Varieties, rootstocks, clones, physiology and biochemistry of grapevine growth and fruit maturation; soil science, winter hardiness; grapevine propagation.
Lectures, lab 6 hours per week.
Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor.
Prerequisite(s): BIOL 1F90 and CHEM 1F92.
Note: field trip fee required. Students must be a minimum of 18 years of age.

OEVI 3P12
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.
Restriction: open to OEVI, GEOG (single or combined) and GEOG (Honours)/BEd (Intermediate/Senior) majors until date specified in Registration guide.
Prerequisite(s): 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
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.
Prerequisite(s): OEVI 3P25 and CHEM 1F92
Note: materials fee and field trip fee required. The laboratory section will include fermentations to demonstrate the equipment being used. Students must be a minimum of 18 years of age.

OEVI 3P25
Wine Chemistry
(also offered as BCHM 3P25)
Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation. Laboratories include juice/wine chemical analysis, fermentation and stability tests.
Lectures, lab, 6 hours per week.
Restriction: open to OEVI, BCHM, BIOL (single or combined), BTEB and BTEC majors and OEVI certificate students or permission of the instructor.
Prerequisite(s): BIOL 2F01, CHEM 2P20 and 2P42.
Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25.

OEVI 3P98
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; malo -lactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts.
Lectures, lab, 6 hours per week.
Restriction: open to OEVI, BCHM, BIOL (single or combined) and BTEC majors and OEVI certificate students or permission of the instructor.
Prerequisite(s): OEVI 3P25, BCHM 3P01, BIOL 2F01 and 2P98.
Note: students must be a minimum of 18 years of age. It is strongly recommended that students take BIOL 3P50 prior to or concurrent with OEVI 3P98. Materials fee required.

OEVI 4F90
Research Project
Experimental research carried out under faculty supervision.
Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Chair.
Note: to be taken concurrently with OEVI 4F91.

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) and permission of the Chair.
Note: to be taken concurrently with 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) and permission of the Co-ordinator.
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 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, lab, 5 hours per week.
Restriction: open to OEVI majors and certificate students or permission of the instructor.
Prerequisite(s): MATH 1P98.
Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that OEVI 3P25 be taken prior to OEVI 4P20.

OEVI 4P30
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, BCHM, BIOL and BTEC majors and OEVI certificate students or permission of the instructor.
Prerequisite(s): OEVI 2P99.
Note: field trip fee required.

OEVI 4P92
Wine Marketing
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 certificate students or permission of the instructor.
Completion of this course will replace previous assigned grade and credit obtained in MKTG 2P52, 4P92, OEVI 4V92 and SPMA 3P65.

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.