Viticulture and enology combines the study of cultivating juice and wine grapes with the study of wines and winemaking. Core courses introduce students to grapevine physiology and grape production, microclimate and soils, grape and vine diseases and pests, the chemistry, biochemistry, and microbiology of fruit and wine, wine processing, and vineyard and winery management systems. This minor requires students to take 16 credit hours, including courses in Intro to Vines & Wines, Viticulture, Sensory Evaluation of Food & Wine as well as electives determined by the student and their advisor.