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. All students complete internships in a vineyard and a winery to acquire practical skills. This interdisciplinary program is offered through the University's Integrated Plant Sciences degree program, and draws on the expertise of WSU's departments of horticulture, food science, crop and soil sciences, plant pathology, entomology, and biological systems engineering. Viticulture and enology program home: wine.wsu.edu

Students who graduate with a major in viticulture and enology can expect to contribute their skills immediately in the grape and wine industry. The wine industry is one of the most rapidly growing sectors of the Washington state agricultural economy. In 1998 Washington surpassed New York as the second largest wine-producing state in the nation with a total economic impact of $8.6 billion in 2012, and Washington wines have acquired an international reputation for their quality. For more information visit the Washington Wine Commission and the Washington Association of Wine Grape Growers. Also, check this report on The Economic Impact of Washington State Wine and Grapes.