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Pierre Davadant

Assistant Professor | Plant Sciences

Specialization: Viticulture

Research Questions
  • How do Tennessee’s soil and climate characteristics shape wine grape suitability and regional wine potential?
  • Which vineyard management practices can best reduce spring frost risk, disease pressure, and excessive vigor to improve fruit quality in Tennessee?
  • How do grapevines absorb and use foliar-applied nitrogen, and how does this influence vine growth and fruit composition under Tennessee conditions?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (See PLSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester.  Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 422 - Advanced Viticulture
3 credit hour(s)

Core principles of viticulture and the environmental factors influencing the production of wine grapes. Students will explore how vineyard establishment and management relate to production goals, with emphasis on how site characteristics influence wine style and quality. Prepares students for careers in viticulture research and production, and related industries.

Contact Hour Distribution: 2 hour lecture; one 2-hour lab Credit Restriction: Students may not receive credit for both PLSC 422 and PLSC 522 Registration Enforced
(RE) Prerequisite(s) : BIOL 113 or BIOL 114 or PLSC 210 or permission of instructor
Recommended Background: PLSC 222/FDSC 222, PLSC 333 or BCMB 321 Comments: Typically offered in spring semester. Qualifying students participate in non-ingestive wine tasting.

Semesters Offered: Spring
PLSC 433 - Fruit Crops and Viticulture
3 credit hour(s)

Fundamental principles of biology and culture of small fruits, deciduous tree fruits, and grape vines, including morphology, physiology, distribution, utilization, propagation, production systems, harvesting, storage and processing.

Contact Hour Distribution: 2-hour lecture and one 2-hour lab
Recommended Background: PLSC 210, or working familiarity with general principles and practices of horticulture Comments: Offered spring semester

Other Instructors: Islam, Tabibul

Semesters Offered: Spring
PLSC 504 - Seminar
1 credit hour(s)

Presentations and discussion of topics.

Repeatability: May be repeated. Maximum 6 hours.

Other Instructors: Vogel, Annie Rebecca

Semesters Offered: Spring
Picture of Pierre Davadant

pierre.davadant@utk.edu

302 Agriculture and Natural Resource
2431 Joe Johnson Drive
Knoxville, TN 37996
Education and Training
  • PhD, Horticulture, Washington State University, 2025
  • DipWSET, Wine & Spirit Education Trust, Issued 11/1/2019
Lab Members
Dana May Landry

Pierre Davadant

Assistant Professor | Plant Sciences
Picture of Pierre Davadant image

pierre.davadant@utk.edu

302 Agriculture and Natural Resource
2431 Joe Johnson Drive
Knoxville, TN 37996
Education and Training
  • PhD, Horticulture, Washington State University, 2025
  • DipWSET, Wine & Spirit Education Trust, Issued 11/1/2019
Research Questions
  • How do Tennessee’s soil and climate characteristics shape wine grape suitability and regional wine potential?
  • Which vineyard management practices can best reduce spring frost risk, disease pressure, and excessive vigor to improve fruit quality in Tennessee?
  • How do grapevines absorb and use foliar-applied nitrogen, and how does this influence vine growth and fruit composition under Tennessee conditions?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (See PLSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester.  Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 422 - Advanced Viticulture
3 credit hour(s)

Core principles of viticulture and the environmental factors influencing the production of wine grapes. Students will explore how vineyard establishment and management relate to production goals, with emphasis on how site characteristics influence wine style and quality. Prepares students for careers in viticulture research and production, and related industries.

Contact Hour Distribution: 2 hour lecture; one 2-hour lab Credit Restriction: Students may not receive credit for both PLSC 422 and PLSC 522 Registration Enforced
(RE) Prerequisite(s) : BIOL 113 or BIOL 114 or PLSC 210 or permission of instructor
Recommended Background: PLSC 222/FDSC 222, PLSC 333 or BCMB 321 Comments: Typically offered in spring semester. Qualifying students participate in non-ingestive wine tasting.

Semesters Offered: Spring
PLSC 433 - Fruit Crops and Viticulture
3 credit hour(s)

Fundamental principles of biology and culture of small fruits, deciduous tree fruits, and grape vines, including morphology, physiology, distribution, utilization, propagation, production systems, harvesting, storage and processing.

Contact Hour Distribution: 2-hour lecture and one 2-hour lab
Recommended Background: PLSC 210, or working familiarity with general principles and practices of horticulture Comments: Offered spring semester

Other Instructors: Islam, Tabibul

Semesters Offered: Spring
PLSC 504 - Seminar
1 credit hour(s)

Presentations and discussion of topics.

Repeatability: May be repeated. Maximum 6 hours.

Other Instructors: Vogel, Annie Rebecca

Semesters Offered: Spring
Lab Members
Dana May Landry