Viticulture and Enology

Viticulture and Enology at the University of California offers students a comprehensive education in the science, technology, and business of wine production. This program prepares graduates to excel in various aspects of the wine industry, including vineyard management, grape growing, wine making, and wine marketing. Students gain a solid foundation in plant physiology, soil science, pest management, fermentation science, and sensory evaluation, equipping them with the practical skills and theoretical knowledge necessary for successful careers in viticulture and enology. The curriculum combines classroom instruction with hands-on experience in state-of-the-art facilities and in vineyards across California, renowned as one of the world's premier wine regions. Students have opportunities to participate in vineyard visits, internships, and research projects that deepen their understanding of sustainable practices, innovative techniques, and industry trends. The program emphasizes the importance of environmental stewardship, safety, and quality control in wine production. Faculty members include experienced researchers and industry professionals who mentor students and foster connections within the industry. Graduates of the program are well-prepared for careers in wine production, vineyard management, quality assurance, wine distribution, and marketing, as well as for entrepreneurial ventures. The program also offers pathways for students interested in advanced studies and research. With California’s diverse climate and terroirs, students learn to adapt their techniques across various wine grape varieties and regional conditions, making them versatile and highly skilled in the field. Overall, the Viticulture and Enology program at the University of California provides a rigorous, industry-relevant education designed to develop future leaders in the global wine industry.

Plan I

Background Coursework

All students enrolled in the Plan I and Plan II program must complete the following core coursework administered through Viticulture and Enology (28 units total):

• VEN 101A - Viticultural Practices (3 units)
• VEN 101B - Viticultural Practices (3 units)
• VEN 101C - Viticultural Practices (3 units)
• (Note: Only two of VEN 101 A,B,C are required)
• VEN 123 - Analysis of Musts and Wines (2 units)
• VEN 123L - Analysis of Musts & Wines Laboratory (2 units)
• VEN 124 - Wine Production (2 units)
• VEN 124L - Wine Production Laboratory (3 units)
• VEN 125 - Wine Types and Sensory Evaluation (2 units)
• VEN 125L - Sensory Evaluation of Wine Laboratory (2 units)
• VEN 126 - Wine Stability (3 units)
• VEN 126L - Wine Stability Laboratory (2 units)
• VEN 128 - Wine Microbiology (2 units)
• VEN 128L - Wine Microbiology Laboratory (2 units)

If the Statistics prerequisite has not been fulfilled, one of the two courses below is required as background coursework:

• STA 106 - Applied Statistical Methods: Analysis of Variance (4 units)
• PLS 120 - Applied Statistics in Agricultural Science (4 units)

Required Courses

• Plan I students must complete 39 units of the following coursework for depth of knowledge.
• VEN 135 - Wine Technology/Winery Systems (4 units)
• VEN 224 - Advances in the Science of Winemaking (3 units)
• VEN 290 - VEN Graduate Group Seminar (1 unit per quarter – 3 total)
• VEN 298 - Group study  (2 units)
• VEN 299 - Graduate Research (27 units)

Emphasis Electives

Plan I may select 10 units of emphasis electives (as approved by the Graduate Advisor and Major Professor).  Students are encouraged to explore graduate coursework outside of Viticulture & Enology but related to their thesis.

• VEN 210 - Grape Development and Composition (4 units)
• VEN 213 - Flavor Chemistry of Foods and Beverages (3 units)
• VEN 215 - Sensometrics (3 units)
• VEN 216 - Vineyard Establishment and Development (4 units)
• VEN 217 - Field & GIS Evaluation of Soils (3 units)
• VEN 219 - Natural Products of Wine (3 units)
• VEN 223 - Instrumental Analysis of Must and Wine (4 units)
• VEN 225 - Advanced Sensory Analysis of Wines (3 units)
• VEN 235 - Winery Design (4 units)
• VEN 291 - Advanced Viticulture (2 units)

Plan II

Background Coursework

All students enrolled in the Plan I and Plan II program must complete the following core coursework administered through Viticulture and Enology (28 units total):

• ARE 100A - Intermediate Microeconomics (4 units)
• VEN 101A - Viticultural Practices (3 units)
• VEN 101B - Viticultural Practices (3 units)
• VEN 101C - Viticultural Practices (3 units)
• (Note: Only two of VEN 101 A,B,C required)
• VEN 123 - Analysis of Musts and Wines (2 units)
• VEN 123L - Analysis of Musts & Wines Laboratory (2 units)
• VEN 124 - Wine Production (2 units)
• VEN 124L - Wine Production Laboratory (3 units)
• VEN 125 - Wine Types and Sensory Evaluation (2 units)
• VEN 125L - Sensory Evaluation of Wine Laboratory (2 units)
• VEN 126 - Wine Stability (3 units)
• VEN 126L - Wine Stability Laboratory (2 units)
• VEN 128 - Wine Microbiology (2 units)
• VEN 128L - Wine Microbiology Laboratory (2 units)

If the Statistics prerequisite has not been fulfilled, one of the two courses below is required as background coursework:

• STA 106 - Applied Statistical Methods: Analysis of Variance (4 units)
• PLS 120 - Applied Statistics in Agricultural Science (4 units)

Required Courses

Plan II students must complete 30 units of the following coursework for depth of knowledge.

• VEN 135 - Wine Technology/Winery Systems (4 units)
• VEN 224 - Advances in the Science of Winemaking (3 units)
• VEN 290 - VEN Graduate Group Seminar (1 unit per quarter – 3 total)
• VEN 292 - Advanced Internship (12 units minimum required).
• VEN 298 - Group study  (2 units)

Agricultural and Resource Economics (ARE) Upper Division or Graduate Level coursework (6 units minimum required), chosen in consultation with Graduate Advisor. For a full list of available course options, please click here.

Emphasis Electives

Plan II may select 6 units of emphasis electives (as approved by the Graduate Adviser).  Students are encouraged to explore graduate coursework outside of Viticulture & Enology.

• VEN 210 - Grape Development and Composition (4 units)
• VEN 213 - Flavor Chemistry of Foods and Beverages (3 units)
• VEN 215 - Sensometrics (3 units)
• VEN 216 - Vineyard Establishment and Development (4 units)
• VEN 217 - Field & GIS Evaluation of Soils (3 units)
• VEN 219 - Natural Products of Wine (3 units)
• VEN 223 - Instrumental Analysis of Must and Wine (4 units)
• VEN 225 - Advanced Sensory Analysis of Wines (3 units)
• VEN 235 - Winery Design (4 units)
• VEN 291 - Advanced Viticulture (2 units)

Requirements

• Letters of Recommendation: Three letters are required. Once you have identified recommenders in your application, they will be sent a secure online submission link. Letters of recommendation will only be accepted via the online system. No paper letters will be accepted.
• Graduate Record Examination (GRE): ALL applicants are required to take the General Graduate Record Examination (GRE).  Scores must not be more than five (5) years old. Scores must be reported electronically to UC Davis. We strongly recommend that you plan to take your GRE examination no later than October.GRE Institution Code: 4834
• Transcripts: UC Davis requires academic records from each college-level institution you have attended.  You will be instructed to upload scanned copies of your transcripts after you have submitted your online application.  For more details visit https://gradstudies.ucdavis.edu/submit-transcripts.
• Status: Your login to the application system will also allow you to monitor the status of your application once submitted. All inquiries concerning the status of applications for admission should be referred to the Office of Graduate Studies.
• Application fee: application fees for 2014 are $90.00 for domestic applications and $110.00 for international applications.

• English Language Proficiency: Applicants whose native language or language of instruction is not English must take the TOEFL or IELTS. Scores must not be more than two (2) years old.The Test of English as a Foreign Language (TOEFL) Exam with a minimum score of 550 for the paper test or 80 for the Internet-based test.Students with TOEFL iBT scores of 104 or below will be required to take an additional ESL examination once they start their graduate program here to determine their level of English ability and whether they would benefit from additional ESL coursework at UC Davis.TOEFL Institutional code 4834

• The International English Language Testing System (IELTS) Exam - as an alternative to the TOEFL, you may submit scores from the Academic Modules of the International English Language Testing System (IELTS) designed by the University of Cambridge Local Examinations Syndicate and administered by the British Council worldwide. You are responsible for providing Graduate Studies with an official test report form showing the score you earned on your IELTS examination. Remember to order the TRF when you register to take the test. The minimum band score required for admission to graduate study at UC Davis is 7 on a 9-point scale.

Scholarships

• University Fellowships
• Graduate Group Fellowships
• Teaching Assistantships (TA Appointments)
• Global Education

The University of California offers a comprehensive program in Viticulture and Enology designed to prepare students for careers in the wine industry, including vineyard management, wine production, research, and related fields. The program combines coursework, laboratory experiences, and practical training to provide students with a thorough understanding of the science and business of wine production. Students learn about grapevine biology, vineyard practices, pest and disease management, fermentation science, wine chemistry, sensory evaluation, and wine marketing strategies. The curriculum emphasizes sustainable and environmentally friendly practices, ensuring graduates are equipped to innovate in the industry. Facilities include state-of-the-art laboratories, tasting rooms, and vineyards, offering hands-on learning opportunities. The program collaborates with leading wineries and industry professionals, providing internships, research projects, and networking opportunities to facilitate employment after graduation. Students are encouraged to engage in research initiatives addressing issues like climate change impacts on vineyards, pest resistance, and advanced wine technology. Graduates of the program often pursue careers as viticulturists, enologists, winery management professionals, or wine marketers, equipped with the knowledge and skills to succeed in the rapidly evolving wine industry. The program also offers specialized tracks or certificates for students interested in specific aspects of viticulture or enology, such as organic wine production or vineyard sustainability. Overall, the UC Viticulture and Enology program aims to develop skilled, innovative professionals who contribute to the growth and quality of California’s renowned wine industry and beyond, fostering a deep understanding of both the scientific principles and commercial aspects of viticulture and enology.