Winemaking and Viticulture Courses - UC Davis Extension

Introduction to WineChemistryNoncredit.Designed for individuals with a winemakingbackground but no formal training in chemistry,this weekend program provides insights intothe interplay of chemical reactions that occurin wine and winemaking. An understanding ofsuch reactions establishes the necessary backgroundfor making informed decisions on wineprocessing. This is a course in wine chemistryand is not intended as a course in methods ofwine analysis. Learn about the importance ofpH chemistry in winemaking, titratable acidity,buffer capacity and equilibriums in wine,fermentation end products (including ethanoland volatile acidity) and other critical topicsassociated with wine chemistry. Please do notbring wine to class. The syllabus includes a takehomeproblem set.Please note: This course does not satisfy thechemistry requirement for the WinemakingCertificate Program.MICHAEL S. RAMSEY is the teaching laboratorymanager for the Department of Viticultureand Enology, UC Davis, where he is responsiblefor assisting students in planning and coordinatingdepartment laboratory classes. He is awinemaker for a small vineyard operation inWinters, Calif., as well as a judge at regionalbrewing competitions.■■2 meetings.■■Feb. 25–26: Sat.–Sun., 8:30 a.m.–4:30 p.m.■■Davis: Da Vinci Building, 1632 Da Vinci Ct.■■Technical requirements: An active emailaddress is requested upon enrollment fordistribution of post-course materials.■ ■ $280. Fee includes course materials and twolunches. Enroll in section 113VIT207.Also of Interest:Health and Safety for WineryOperations: An OverviewMake your workplace safer by learningbest practices and OSHA requirementsrelevant to winery operations. Take homeinformation vital for winery managers andtheir safety representatives. Topics relatedto safety in vineyards will not be coveredin this course.■■Feb. 22: Wed., 8:30 a.m.–5 p.m.■■Sacramento: Sutter Square Galleria,2901 K St.■ ■ $390. Includes course materials andmorning refreshments. Enroll in section113HSD516.Introduction to WinerySanitationNoncredit.Learn about the exciting world of wine spoilagemicroorganisms and proper winery sanitationin this course intended for members of thewine industry and advanced home winemakers.Topics include restricting the introduction ofspoilage organisms entering the winery as wellas the control of internal reservoirs harboringchronic infections. Explore current methods tomanage microbial load as well as alternatives totraditionally used chemistries. Emphasis is onthe establishment of monitoring protocols thatquantify the efficacy of cleaning protocols.It is recommended that you bring a bag lunchdue to the facility location and limited foodservice on campus.JAMES A. BROWN. See bio at left■■1 meeting.■■March 29: Thurs., 9 a.m.–4 p.m.■■UC Davis: 1127 North, Robert MondaviInstitute for Wine & Food, Old Davis Rd.■ ■ $185. Enroll in section 113VIT211.Wine MicrobiologyWorkshopNoncredit.Explore the microscopic world at work whengrapes become wine. During this intensivetwo-day class, members of the wine industrywill receive microscope training and practicalexercises for identifying wine microorganisms.Lecture topics include yeast and malolacticbacteria strains, starter cultures, fermentationsand winery sanitation. In the lab, explore theuse of sterile techniques, plating of cultures,isolation of microorganisms, use of countingchambers and biofilm assays. You will spend aconsiderable amount of time on the microscope.Enrollment is limited due to restrictions onlab space. Early enrollment is encouraged. It isrecommended that you bring a bag lunch due tothe facility location and limited food service oncampus.JAMES A. BROWN. See bio at left■■2 meetings.■■March 26–27: Mon.–Tues., 9 a.m.–4 p.m.■■UC Davis: 1127 North, Robert MondaviInstitute for Wine & Food, Old Davis Rd.■ ■ $475. Enroll in section 113VIT209.