For some students, summer is a time for getting in those extra hours at work. But for others, it̢۪s getting much needed classes out of the way.

In the case of some of Fresno State̢۪s viticulture and enology students, it was traveling to Switzerland to learn new ways of winemaking.

This year̢۪s program was such a success that Fresno State will serve as a host for next year̢۪s program.

The program was put on by the Universities of Applied Sciences of Western Switzerland and The Engineering School of Enology at Changins. The primary focus was to create a link between the old and new world of winemaking throughout the four week period.

The summer ̢۪08 program included 12 students from Fresno State, 16 students from Cal Poly and two students from Brock University of Canada. All students were selected specifically to participate.

Robert Wample, professor and chair of viticulture and enology at Fresno State, accompanied the students the first two weeks of their trip. The final two weeks were spent with Ken Fugelsang, professor and wine master at Fresno State.

The first week was spent in Switzerland, the second in Italy, the third in France, and the fourth and final week was a return to Switzerland for the final exam and closing ceremony.

The Swiss government actually covered the majority of the cost for the students, the exception being half the cost of air travel.

The schools themselves also ensured the program was a success.

“The Swiss schools really bent over backwards and took it seriously,â€Â said Nick Finarelli, senior and president of the enology club.

Being in another country was the most exciting part of the trip for Fresno State student.

“The whole international experience; getting to go out and learn about your passion,â€Â senior Lauren Thrope said.

On a global scale, Fresno State̢۪s methods of teaching the skills were put to the test. Thrope said that of everything that was covered during the four weeks, she really didn̢۪t come across anything that wasn̢۪t touched on by Fresno State̢۪s programs.

For junior Kaleb Vanderham new and ground-breaking techniques such as “cross protection,â€Â a phenomenon in plant cells that prevents viral infection, will become very useful in the future when it comes to ensuring success in the vineyard.

“The number of agricultural techniques is staggering based on location and climate,â€Â said Vanderham, commenting on the process of winemaking in other countries.

The change in location also enlightened the students on a variety of winemaking differences between the U.S. and other countries. In the U.S., the wine making process is sometimes quick. In parts of Europe, however, this is not the case.

“There’s no rush to make wine, it can age if it has to for another year,â€Â Finarelli said.

This kind of attitude was explained by Thrope when she said that standards are much higher in other countries, such as Switzerland, and that their wine must meet certain rules and regulations before it can be bottled and sold.

From the new techniques learned to the basic comparison between American and European wine making, it̢۪s safe to say that the program was a major success and will likely repeat in years to come.

Next year̢۪s summer program will take part in California for six weeks as opposed to four weeks year before. The first three weeks will be held at Cal Poly, while the remaining three weeks will be finished at Fresno State, said Thrope.

The summer program will once again take place in Europe in the summer of 2010 and will return to the States the following year; this is likely to be the continuing trend for years to come.

Thrope said as of right now, no professors from Fresno State have been announced to take part in the ̢۪09 summer program.