Winemaking & Viticulture - UC Davis Extension

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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
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Winemaking & Viticulture - UC Davis Extension

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