Explore the microscopic world at work when grapes become wine. During this intensive three-day class, members of the wine industry will receive microscope training and practical exercises for identifying wine microorganisms. Lecture topics include yeast and malolactic bacteria strains, starter cultures, fermentations, microbial spoilage and winery sanitation. In the lab, explore the use of sterile techniques, plating of cultures, isolation of microorganisms, PCR, use of counting chambers and viability assays. You will spend a considerable amount of time on the microscope. Enrollment is limited due to restrictions on lab space. Early enrollment is encouraged.