Winemaking & Viticulture - UC Davis Extension

Winemaking &
Viticulture
fall 2013
Viticulture and Enology
Wine Appreciation
Winemaking Business
CONTINUING AND PROFESSIONAL EDUCATION

Master the art of
winemaking
With unparalleled learning from the finest instructors at your fingertips, pursuing
your passion has never been easier. Learn the scientific framework for successful
winemaking at UC Davis Extension, the source for wine science.
Partnering with UC Davis’ world-renowned Department of Viticulture and Enology,
our online Winemaking Certificate Program combines academic theory
with real-world, commercial application. This unique approach gives you the
knowledge, confidence and practical skills to achieve your goals, whether as a
talented home winemaker, an industry professional or a wine enthusiast.
As an online student, you have one-on-one access to some of the industry’s best
instructors—seasoned winemakers, each with more than 20 years of professional
experience. The convenient, interactive format provides an exceptional
environment to expand your skills, exchange ideas and build an extensive
network that can support you throughout your career.
Course 1: Introduction to Wine and
Winemaking
(Course description on next page.)
The following courses constitute the rigorous upperdivision
science courses at the heart of the program
and require a working knowledge of basic collegelevel
chemistry.
Course 2: Wine Production
Get a taste of all technical aspects
of wine production with an emphasis
on fermentation management and
pre-fermentation processes, options
and strategies. Explore how the many
winemaking decisions affect the
resulting wine’s style.
Course 3: Quality Control
and Analysis in Winemaking
Developed with specific winemaking
stages in mind, this course explores
the theory and the practice of
winemaking analytical methods and
how they help with the understanding
of juice, fermentation, wine aging,
problem solving, bottling and legal
issues. Examine the aspects of
microbial control from grape harvest
to bottling of wine.
Course 4: Wine Stability
and Sensory Analysis
Delve into the principal physical,
chemical and microbiological
concepts involved in wine aging and
conservation along with methods for
testing and controlling wine stability.
Learn basic human anatomy and
physiology of the organoleptic senses
as they influence your interaction with
wine in addition to basic sensory
science testing protocols.
Course 5: Viticulture for Winemakers
Review how basic viticulture relates
to wine production. Learn how
winegrapes are grown, and study
the biological, environmental and
management factors that influence
fruit and wine quality. You will
develop a hypothetical vineyard to
meet specific winemaking objectives
during the course.
Completion of one semester of college chemistry is
required for admission to the program. Accepted
students will pay a one-time, nonrefundable certificate
fee of $75 when enrolling in Course 2: Wine
Production.
extension.ucdavis.edu/winemakingcert
2

viticulture and enology
Learn about the cultivation of grapes and the science of wine and
winemaking. From integrated pest management and cover crops to
wine chemistry and filtration, UC Davis Extension offers a variety of
courses for novice and experienced grape growers, winemakers and
wine lovers.
ONLINE
Introduction to Wine and
Winemaking
3 quarter units academic credit, X402.26.
Whether you’re interested in a career in
the wine industry or are just a devoted
oenophile, you can take this unique
course from anywhere in the world.
Access top-quality, college-level course
material in an interactive, web-based
environment and gain exposure to an
internationally recognized program and
instructors, including industry experts
and UC Davis faculty. Learn about topics
such as fundamentals of the winemaking
process, wine and health issues,
interpreting a wine label, basic wine
tasting and the history of wine. Lectures
are provided by faculty in the UC Davis
Department of Viticulture and Enology.
This course can be taken as a standalone
course or as the first course in the
Winemaking Certificate Program. For
more information about the certificate
program or to apply, please visit our
website.
extension.ucdavis.edu/winemakingcert
Refund Policy
Refunds for this course must be requested within two weeks
of the start date. The refund-processing fee is $65.
HILDEGARDE HEYMANN, Ph.D., is a professor in the
Department of Viticulture and Enology, UC Davis.
Enroll now through Sept. 26 and complete by Dec. 16.
Passwords issued starting Sept. 30.
Technical requirements: Visit our website for details.
$685. Enroll in section 132VID251.
Current Issues in Vineyard
Health
Noncredit.
Guest instructors, chosen for their
involvement in developing solutions to
the problems associated with grape
pests and diseases, provide the latest
management information on current
topics, including:
Breeding grapevines for Pierce’s
Disease resistance
Controlling grape fungal disease such
as powdery mildew and Botrytis bunch
rot diseases
The grape growers’ role in managing
exotic pests and diseases
Mealybugs and grapevine leafroll
viruses
Lectures are provided by a talented
group of speakers comprised of UC
faculty, departmental experts and UC
farm advisers who cover: the biology of
mealybugs in California and their control,
the dangers of spreading mealybugs in
pomace and prevention of the disease,
and damage reduction in the vineyards.
DEBORAH A. GOLINO, Ph.D., is director of Foundation Plant
Services and is a UC Cooperative Extension specialist in
the Department of Plant Pathology, UC Davis. Her research
focuses on the study of grapevine virus, virus-like diseases
and the reduction of the damage they cause.
1 meeting.
Nov. 22: Fri., 9 a.m.-4 p.m.
Davis: Da Vinci Building, 1632 Da Vinci Ct.
$190. Includes course material and lunch. Enroll in section
132VIT204.
3

Introduction to Wine Analysis
Noncredit.
Examine the basics of wine analysis
for commercial and advanced home
wine production. Designed for serious
winemakers, winery lab employees
and small commercial winemakers, this
one-day class combines short lecture
and hands-on experience. Gain practice
with, and examine the limitations of,
each analysis. Work in small groups
with university wines to gain familiarity
with these common lab analyses: free
and total SO 2
by Ripper and Aeration-
Oxidation, volatile acidity distillation,
titratable acidity, pH, malolactic paper
chromatography and percentage of
alcohol by ebulliometer. Some aspects
of wine chemistry will be reviewed as
it pertains to each analysis. For optimal
understanding of the results of each
analysis, it is highly recommended that
participants have previously attended
Introduction to Wine Chemistry.
Please bring a calculator, notebook, old clothes or lab coat,
and closed-toe, comfortable shoes (no sandals or crocs,
please). Be advised that our teaching labs observe OSHA
rules. There is no eating or drinking of any liquids (including
water) allowed in the labs. It is recommended that you
bring a bag lunch due to the facility location and limited
food service on campus.
MICHAEL RAMSEY is the teaching laboratory manager
for the Department of Viticulture and Enology, UC Davis,
where he is responsible for assisting students in planning
and coordinating department laboratory classes. He is a
winemaker for a small vineyard operation in Winters, Calif.
as well as a judge at regional brewing competitions.
1 meeting.
Sept. 7: Sat., 9 a.m.-6 p.m.
UC Davis: Robert Mondavi Institute for Wine & Food –
1127 North
$255. Includes lab supplies. Enroll in section 131VIT221.
Successful Home
Winemaking
Noncredit.
Receive an overview of all phases of
home wine production in this course
designed for beginning home winemakers
with little or no experience. Learn about
fermentation theory, yeasts and starter
cultures, white and red wine production,
common problems, sanitation and
cleaning agents, and equipment suitable
for small-scale wine production. This is an
excellent overview for anyone considering
making wine for the first time this season.
THOMAS COLLINS is the senior manager of fermentation
research at Foster’s Wine Estates where he oversees the
development and implementation of a broad range of
winemaking research projects. He has been with Foster’s for
four years conducting pilot scale wine fermentations and has
extensive home winemaking experience.
1 meeting.
Sept. 14: Sat., 8:30 a.m.-3:30 p.m.
Davis: Da Vinci Building, 1632 Da Vinci Ct.
$140. Includes course material. Please bring a sack lunch.
Enroll in section 131VIT212.
facebook.com/ucdewine
extension.ucdavis.edu/email
“The UC Davis Extension Winemaking program
helped me hone and polish what I had already
learned and also dispel some of the myths. As
a 28-year-old winemaker, I also gained a little
more credibility in a moreover mature workforce.”
—Eric Harris, TWO-EEs Winery, Huntington, Ind.
4

Wine Appreciation
Through various tastings, this course will enhance the critical tasting
ability of novice oenophiles. Learn the descriptive language of wine
and study the components of wine appearance, aroma and flavor.
Introduction to Sensory
Evaluation of Wine
Great wine tips from
john B.
Noncredit.
Novice oenophiles, enhance your critical
tasting ability and learn basic aspects
of sensory evaluation often overlooked
in most wine tastings. Study the different
components of wine appearance, aroma
and flavor. Participate in tastings of
doctored wines in blind and known
tastings. Explore the origins of desirable
and undesirable flavors of wine and
the stylistic contributions of winemaking
techniques. Lectures by faculty members
of the world-renowned UC Davis
Department of Viticulture and Enology will
be interspersed throughout the program.
Emphasis is placed on correct use of
wine descriptive terminology.
Our very own John Buechsenstein
shares his knowledge on a
variety of wine evaluation
topics in a series of short video
“vignettes.” Subscribe to our
YouTube channel where new
videos will be posted regularly.
Cheers!
youtube.com/ucdavisextension
Note: You must be 21 years of age or older to enroll and
attend.
JOHN BUECHSENSTEIN has been a winemaker and wine
educator for more than 30 years. He has extensive
experience making wine in the Napa Valley and other wine
growing regions of the California coast. Buechsenstein’s
passion for wine has taken him to the wine regions of
Bordeaux, Champagne, Paris and Rhone Valley in France.
2 meetings.
Oct. 12-13: Sat.-Sun., 9 a.m.-4 p.m.
Davis: Da Vinci Building, 1632 Da Vinci Ct.
$550. Includes two lunches and all wine. Enroll in section
132VIT200.
5

winemaking business
These courses will teach you the ins-and-outs of running your own
winery or vineyard—from public relations to taxation and accounting.
New!
Public Relations and Social
Media for Small Wineries
Noncredit.
Winery public relations has changed
dramatically since the days of simply
sending out samples and hoping for the
best. The Internet has leveled the playing
field of customer contact and helped
expand the ways in which wineries can
effectively tell their stories. Learning
to integrate new tools, such as social
media, with proven public relations
communications techniques is essential for
setting your winery and brand apart from
the competition. Acquire strategies for PR
success without spending too much in the
process.
This two-day course covers:
The importance of a public relations
plan that integrates social media
Tactics and strategies for PR success
Interacting with wine writers, bloggers
and other media people
Why building a brand means more
than hoping for great scores or reviews
Guest speakers include wine writers and
bloggers from major publications, as well
as social media experts who will provide
examples of how an effective public
relations program should be part of your
successful marketing effort.
RUSTY EDDY has been in the wine industry for 30 years.
He has established relationships with key local and national
media outlets and has experience in public relations,
communications, sales and strategic planning.
2 meetings.
Dec. 5-6: Thurs.-Fri., 9 a.m.-4 p.m.
Davis: Da Vinci Building, 1632 Da Vinci Ct.
$395. Includes two lunches and course material. Enroll in
section 132VIT202.
Taxation and Accounting for
the Small Vineyard
6.5 CPE CEUs.
Understanding relevant tax and
accounting issues is a vital step for
successful start-up and continuing
vineyard operations. This course is
tailored to help both the vineyard owner
and entrepreneur. Topics include:
Formulating a business plan
Choosing the form of doing business
which directly affects permissible farm
accounting methods
Avoiding the problems of passive
activity
Qualifying as a farmer under the tax
code
Farm accounting, including
depreciation and inventory cost
capitalization rules
Estate planning
Learn the principles of accounting for a
vineyard operation from the initial start-up
phase through the land clearing, planting,
pre-productive and productive stages.
Tax aspects and specific accounting
techniques for the expenditures in each
phase will be discussed in detail.
GREG SCOTT is a tax partner with Price Waterhouse Coopers
Accountants.
1 meeting.
Oct. 28: Mon., 9 a.m.-4 p.m.
Davis: Da Vinci Building, 1632 Da Vinci Ct.
$190. Includes lunch and course material. Enroll in section
132VIT205.
6

Taxation and Accounting for
the Small Winery
6.5 hours CPE credit.
As winery owners and entrepreneurs,
it is crucial to understand and remain
apprised of relevant tax and accounting
issues, which can often mean the
difference between the success or failure
of a winery operation. Designed for
wineries of 60,000 cases and fewer,
this course explores the advantages and
disadvantages of incorporation and
Subchapter S status versus using limited
liability companies, determination of
cost of goods sold, inventory valuation
and costing (including inventory cost
capitalization rules), advantages
and disadvantages of electing LIFO,
accelerating deductions through farm
accounting procedures, depreciation
methods, fringe benefits and estate
planning.
For more
information
or to
enroll
call
(800) 752-0881
email
extension@ucdavis.edu
or visit us online
extension.ucdavis.edu/wine
GREG SCOTT. See bio at left.
1 meeting.
Oct. 29: Tues., 9 a.m.-4 p.m.
Davis: Da Vinci Building, 1632 Da Vinci Ct.
$190. Includes lunch and course material. Enroll in section
132VIT206.
if your plans change
Refunds, less a $30 processing fee, will be granted if the request is
received seven calendar days before the course begins. At that time, you
can also discuss transferring your enrollment to another program or sending
a substitute. Requests for withdrawal without a refund must be received
before the last meeting of the course. Requests for withdrawals or refunds
may be made by phone, fax or in writing. Please include the student’s
name, course title and course section number. For information about other
alternatives, call UC Davis Extension at (800) 752-0881.
Not produced at state expense
UC Davis Extension is a self-supporting, nonprofit organization funded by
course fees, grants and contracts.
The University of California does not discriminate in any of its policies,
procedures or practices. The university is an affirmative action/equal
opportunity employer.
ONLINE COURSE INFORMATION
You must provide your email address when enrolling to receive your
password. If you do not receive your password in the time frame noted,
please visit the Online Learning Campus Support Center at extensiondlc.
net/helpdesk. Open a new ticket, and select “Password Issues” from the
Help Topics.
If you plan to access an online course using an iPad, iPod or iPhone there
are a variety of Flash web browsers available in the App Store.
132145
7

extension.ucdavis.edu/wine
learn the science behind
the art of winemaking
fall 2013
Viticulture and Enology
Wine Appreciation
Winemaking Business
UC Davis Extension
University of California
1333 Research Park Drive
Davis, CA 95618-4852 132145-ZZ
Nonprofit Org.
U.S. Postage
PAID
UC Davis