Spring 2027

Wines and Vines of the World

Introduction to grape production and wine culture covering the science of growing grapes, winemaking, and wine appreciation.

offering recorded2 credits
Recorded instructors · Spring 2027 Al Pacheco Kovaleski

Summary

What you’ll be able to do

  • Describe the basic chemistry and biology concepts pertaining to viticulture and winemaking

  • Explain general concepts of sustainable grape production and the winemaking process

  • Discuss the history and social dimensions of wines from around the world and their relation to culture

  • Implement tasting strategies to characterize wine from different regions of the world

  • Analyze the causes of and solutions for the sustainability challenges of worldwide grape production

  • Analyze sustainability issues and/or practices in viticulture using a systems-based approach

Source: UW Guide

Grade history

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average GPA
letter grades

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Prerequisites

Course map

Consent of instructor

  • Consent of instructor
PLANTSCI 230

This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree
  • Consent of instructor

Professors

Spring 2027
Historical instructors & teaching patterns

Recorded history may be incomplete and does not establish a future schedule.

Calendar & sections

Spring 2027

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SectionModeEnrolled / capacityWaitlist
LEC 001Classroom Instruction0 / 470

Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.

Meeting source records
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Student experience

the class

An introduction to grape production and wine culture. Learn the science of growing grapes, wine-making, and wine appreciation. Topics include cultural history and geography of the world's grape-producing regions, principles of plant anatomy and physiology, biochemistry of wine production, wine producing regions of the world and wine styles, and sensory evaluation of wines. Includes a wine tasting discussion to explore the sensory attributes of the wines and production practices specific to the wine production regions to be covered. Students must be 21 years of age by the start of class to enroll.

difficulty & workload

No workload feedback recorded.

Topics

  • Cultural history and geography of grape-producing regions
  • Plant anatomy and physiology principles
  • Biochemistry of wine production
  • Sensory evaluation of wines
  • Sustainable grape production and winemaking processes

Skills

  • Implementing tasting strategies to characterize wine
  • Analyzing sustainability issues in viticulture using a systems-based approach
  • Understanding the science of growing grapes, wine-making, and wine appreciation

Grades

Instructor

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Sources & history

UW–Madison

Catalog & offerings

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Selected offering source records
PLANTSCI 230 · Spring 2027

Wines and Vines of the World

Recorded 2026-10-14
Raw records 
[
  {
    "run_id": "20261014T203208-0851c9a1",
    "semester": "1274",
    "observed_at": "2026-10-14 17:50:09.728220+00:00",
    "offering_id": "1274:760:025663",
    "course_id": "PLANTSCI 230",
    "course_uid": "course_ba70b39bcd9d3a5e5c0fc2ed",
    "term_id": "1274",
    "source_course_id": "025663",
    "source_subject_id": "760",
    "title": "Wines and Vines of the World",
    "credits_min": 2,
    "credits_max": 2,
    "typically_offered": "Not Applicable"
  }
]
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Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
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Full model traces

Recorded model configuration, reasoning, and tool conversations.

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Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "bdef1fa983eed0e7120ca2b9860d93117e4ba626d423cf80f15531f136de670f",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}