Wine Production for Distance Learners
Download course outline 
(85 KB)
This is the second course in the Winemaking for Online Learners Certificate Program. It can be taken as an individual course or as part of the certificate program, however enrollment priority is given to certificate program students. Please note: Due to high demand for the Winemaking for Online Learners Certificate Program, there is a waiting list for this course. In order to be added to the waiting list for Wine Production you must first complete and submit an application. If you are accepted, you will be placed on the waiting list and you will be notified via email when there is space available in this course.
The curriculum of this course is closely based on the curriculum of VEN 124 Wine Production, the graduate course offered by the Department of Viticulture and Enology, UC Davis.
This course presents an overview of all technical aspects of wine production with an emphasis on fermentation management and pre-fermentation processes, options and strategies. You will receive the same lecture material as students in VEN 124 with the addition of online lab exercises augmented by student reports. The class is limited in size to 40 students to insure student/instructor interaction.
Unlike Introduction to Winemaking, this course expects and requires significant interaction with the instructor and fellow students in the form of readings, lab reports and exercises, which you will submit via the Internet. Wine Production focuses primarily on prefermentation decisions and the management of alcoholic and malolactic fermentations. To a lesser degree, it addresses post-fermentation wine processing, which is covered in much greater detail in Wine Stability and Sensory Analysis. Topics addressed include: the influence of grape composition and ripening on harvest decision and resulting wine style; grape and must processing (including juice and must treatment and additions); the alcoholic fermentation with emphasis on yeast biology, fermentation management, and understanding and rectifying problem or stuck fermentations; the biology of lactic acid bacteria and the management of the malolactic fermentation; and cellar operations and wine stability, including a review of clarification, filtration, fining, aging and blending of wines.
Prerequisite:
Introduction to Winemaking for Distance Learners (3 units of academic credit) or possible substitution of winery work experience. This is the second course in the Winemaking for Distance Learners certificate program and you must successfully complete (with a grade of c or better) the prerequisite in order to take this course. Also successful completion of college level courses in chemistry is required and biology recommended. Call Kaddie Kandola at (530)757-8552.
Instructor(s):
UC Davis Extension faculty.
When:
January 11 - March 26, 2010, self-paced expect for exams/papers, etc.
Format:
This course is self-paced (except for midterms and final exam). You must begin and end the course on the dates noted above. You must provide your email address when enrolling to receive your password. Please set up your email account to receive email from "extensiondlc.net"; otherwise, the email containing your password may not reach your inbox. You will receive your password via email on the start date. If you do not receive your password, please email us at: adminsupport@extensiondlc.net .
Technical requirements:
A personal computer with a current email account and access to the Web using an Internet browser. More info.
Fee:
$2,000.00.
Credit:
4 quarter units academic credit, X402.21
Required textbooks:
Principles and Practices of Winemaking by Boulton, etal ISBN # 0834212706. Buy this book from the UC Davis Bookstore.
Section:
093VID252
Enrollment policies:
Refund requests must be made within two weeks of the start of the course. The refund-processing fee is $200.
