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The Viticulture and Enology Graduate Group offers advanced studies ranging from the genetics, physiology, and biochemistry of grapevines; the chemistry, microbiology, and sensory science of wines; and the chemical and process engineering of winemaking. Research topics can vary; examples include the molecular biology of grapevines, bacteria, or yeast; the grape and wine chemistry associated with fermentation and aging; and the correlation of analytical and sensory analyses. While only the M.S. is offered through this program, Ph.D. studies are offered through one of the following related graduate groups: agricultural and environmental chemistry, chemical engineering, food science, genetics, microbiology, plant Biology, soils and biogeochemistry.

Graduate Program Requirements