Introduction to Wine Microbiology
Explore all issues related to microbiology in a winery setting in this lecture intended for members of the wine industry and advanced home winemakers. Topics include basic cell biology, yeast strain selection, ecology of native flora, malolactic bacteria and the impact of nutrition on fermentation outcomes. Particular emphasis will be placed on the sources and control of microbial derived aromas and taints. This is not a "how-to" session, and you can expect to come away with a greater understanding of the factors under your control that have a direct impact on the wine quality.
Instructor(s):
James Brown, Ph.D., is the UC Davis Extension director of agriculture. He earned his bachelor's degree in fermentation science from the UC Davis Department of Viticulture and Enology. He completed his doctoral degree in the lab of Linda Bisson with the emerging genomic technologies in elucidating the mechanism of glucose sensing in yeast. He continued yeast genomic research at the Stanford University School of Medicine in cancer biology. He has been involved in teaching wine microbiology for undergraduate courses and UC Davis Extension workshops since 1994.
When:
March 20: Sat., 9 a.m.-4 p.m.
Where:
Da Vinci Building, 1632 Da Vinci Ct, Davis, CA
Directions:
Fee:
$185.00.
Section:
093VIT208
