Winemaking and Viticulture Courses - UC Davis Extension

More documents

Recommendations

Info

Introduction to WineAnalysisNoncredit.Examine the basics of wine analysis for commercialand advanced home wine production.Designed for serious winemakers, winery labemployees and small commercial winemakers,this one-day class combines short lecture andhands-on experience. Gain practice with, andexamine the limitations of, each analysis. Workin small groups, with university wines, to gainfamiliarity with these common lab analyses: freeand total SO 2by Ripper and Aeration-Oxidation,volatile acidity distillation, titratable acidity,pH, malolactic paper chromatography, residualsugar by pill test and percentage of alcohol byebulliometer. Some aspects of wine chemistrywill be reviewed as it pertains to each analysis.For optimal understanding of the results of eachanalysis, it is highly recommended that participantshave previously attended Introduction toWine Chemistry.Due to restricted lab space, the class is limitedto 24 students. Early enrollment is encouraged.Please bring a calculator, notebook, old clothesor lab coat, and closed-toed, comfortable shoes(no sandals or crocs). Our teaching labs observeOSHA rules. There is no eating or drinking ofany liquids (including water) allowed in the labs.It is recommended that you bring a bag lunchdue to the facility location and limited foodservice on campus.MICHAEL S. RAMSEY. See bio on previouspage.■■1 meeting.■■March 10: Sat., 9 a.m.–6 p.m.■■UC Davis: 1127 North, Robert MondaviInstitute for Wine & Food, Old Davis Rd.■ ■ $255. Includes lab supplies. Enroll in section113VIT208.Managing the SmallVineyard INoncredit.The Small Vineyard Series is a quarterly seriesof one-day classes designed for home and smallcommercial winegrowers. Classes explore basicprinciples of viticulture and practical aspects ofsmall vineyard management, and may be takenin any order. Presentations are designed forgrowers with little or no previous experience ingrape growing. This is the first of two classesfocusing on vineyard management practices. Itcovers many of the vineyard activities occurringduring the winter and spring monthsincluding planting new vineyards, trainingyoung vines, and principles and practices ofpruning. Also included are discussions on frostprotection, weed control and vineyard floormanagement options.DONNA HIRSCHFELT, M.S., is a retiredviticulture adviser. For 20 years she was aviticulture adviser for UC Cooperative Extensionworking in the Central Valley and the Sierrafoothills.RHONDA J. SMITH is the UC CooperativeExtension viticulture farm adviser for SonomaCounty. Her research and UC CooperativeExtension program includes evaluations ofrootstocks and clones on yield componentsand fruit composition, pest management andvineyard irrigation.■■1 meeting.■■Jan. 28: Sat., 9 a.m.–4 p.m.■■UC Davis: Room 180, Medical ScienceBuilding, E. Health Science Dr.■ ■ $175. Includes course material and lunch.Enroll in section 113VIT205.WineAppreciationIntroduction to SensoryEvaluation of WineNoncredit.Novice enophiles, enhance your critical tastingability and learn basic aspects of sensory evaluationoften overlooked in most wine tastings.Study the different components of wine appearance,aroma and flavor. Participate in tastingsof doctored wines in blind and known tastings.Explore the origins of desirable and undesirableflavors of wine and the stylistic contributionsof winemaking techniques. Lectures by facultymembers of the world-renowned UC DavisDepartment of Viticulture and Enology will beinterspersed throughout the program. Emphasisis placed on correct use of wine descriptiveterminology. This course is extremely popularand enrollment is limited. Early enrollment isencouraged.Note: You must be 21 years of age or older toenroll and attend.JOHN BUECHSENSTEIN has been a winemakerand wine educator for more than 30 years. Hehas extensive experience making wine in theNapa Valley and other wine growing regions ofthe California coast. His passion for wine hastaken him to the wine regions of Bordeaux,Champagne, Paris and Rhone Valley in France.■■2 meetings.■■Feb. 18–19: 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 113VIT202.
Descriptive Analysis ofWhite & Red Table WinesNoncredit.Smell—not taste—is the human sense thatdetects the overall flavor in wine. Our sense ofsmell is the most acute and powerful tool weuse to record our sensory impressions of wine.By training your sense of smell and your brain,you can leap from vague hedonic impressions ofwine to more intellectual, analytical responses.Through practice with white and red winereference standards, you can quickly learn thedescriptive language of wine and enable yourbrain to accumulate, store and recall valuablesensory memories. Scheduled by populardemand, this intermediate-level class is offeredto give students who have taken the introductoryclass a chance to further expand their winevocabulary and wine tasting abilities. Numerousprepared odor standards and blind tastings ofcommercial wines will be presented to train youhow to describe a wide range of white and redwine types. It is highly recommended that youattend Introduction to Sensory Evaluation of Wineor have equivalent experience before enrollingin this course.Note: You must be 21 years of age or older toenroll and attend.JOHN BUECHSENSTEIN. See bio at left.■■2 meetings.■■March 17–18: 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 113VIT206.WinemakingBusinessTasting Room Designand ManagementNoncredit.Make your tasting room more profitable andmemorable with practical, experience-driveninformation that you can start using immediately.Craig Root, a 30-year industry veteranand tasting room consultant, provides ideas forachieving tasting room perfection, includinghow to find and keep good staff. Learn howto create a profitable wine club and designyour room with lighting and displays. Exploretasting strategies, special events tips, and howto improve your tours and trade relations. Therewill also be a special guest lecturer speakingabout social media, websites and other strategiesto increase your business. This class is especiallybeneficial for people who are consideringstarting a tasting room or remodeling anexisting one.CRAIG ROOT has more than 30 years of experienceworking with tasting rooms: first as staffand successful manager and then 17 years as atasting room consultant. As a consultant, he hashelped create more than 60 tasting rooms and100 wine clubs throughout the U.S. and Canada.He has also analyzed and advised dozens ofcurrent operations.PAUL MABRAY has been a leader and innovatorfor wine and technology for 19 years. As chiefstrategy officer for VinTank, the industry’s onlydigital think tank, he generates innovativeresearch and products to help the wine industrysucceed in all things digital.■■1 meeting.■■Feb. 22: Wed., 9 a.m.–4:30 p.m.■■Davis: Da Vinci Building, 1632 Da Vinci Ct.■ ■ $195. Includes course materials and lunch.Enroll in section 113VIT204.FOr more information or to enrollCall UC Davis Extension at (800) 752-0881, (530) 757-8777from Davis or Woodland, email extension@ucdavis.edu or visitour website. extension.ucdavis.edu/wineNot produced at state expenseUC Davis Extension is a self-supporting, nonprofit organization fundedby 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/equalopportunity employer.Tax deductibility of educational expensesEducational expenses—including registration fees, travel, meals andlodging—may be deductible if they maintain or improve professionalskills or meet the express requirement of an individual’s employer.Contact a certified public accountant for more information, or visitwww.irs.gov/taxtopics.General InformationIf your plans changeRequests to withdraw from a course must be received before the lastmeeting of the course. Following the proper withdrawal procedurewill ensure an appropriate grade assignment. Refund requests forshort courses (five or fewer meetings) will be approved, less a $30processing fee, if the request is received seven calendar days beforethe course begins. For quarter-long courses (more than five meetings),refunds will be approved, less a $30 processing fee, if the request isreceived before the second meeting of the course.Requests for withdrawals or refunds may be made by phone, faxor in writing. Please include the student’s name, course title andcourse section number. For information about other alternatives (e.g.,transferring to another course or sending a substitute), call UC DavisExtension at (800) 752-0881. UC Davis Extension reserves the rightto cancel or reschedule courses and to change instructors. If a courseis canceled or rescheduled, you may request an official transfer toanother course or a refund. Every reasonable effort will be made tonotify enrollees of changes or cancellations.
Page 5: Introduction to WineChemistryNoncre

Winemaking and Viticulture Courses - UC Davis Extension

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?