Introduction to Winery Sanitation
Learn about the exciting world of wine spoilage microorganisms and proper winery sanitation in this course intended for members of the wine industry and advanced home winemakers. Topics include restricting the introduction of spoilage organisms entering the winery as well as the control of internal reservoirs harboring chronic infections. Explore current methods to manage microbial load as well as alternatives to traditionally used chemistries. Emphasis is on the establishment of monitoring protocols that quantify the efficacy of cleaning protocols.
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 21: Sun., 9 a.m.-4 p.m.
Where:
Da Vinci Building, 1632 Da Vinci Ct, Davis, CA
Directions:
Fee:
$185.00.
Section:
093VIT211
