Gear up for this year’s autumnal varietal harvest by sharpening your winemaking skills. Designed for small-scale winemakers as well as novice home winemakers, this two-part series examines all practical aspects of the winemaking process. Learn tips and techniques by watching UC Davis instructors and presenters produce wine during real-time demonstrations and videos. As the second part of this series, this course dives deeper into the topics covered in Part 1. You will expand your foundational winemaking knowledge by exploring topics such as yeast selection, enzymes, color and phenolics extraction, tannins, oak barrels, micro-oxygenation, filtration, closures and bottling.
Learning Outcomes
- Gain a practical understanding of the winemaking process
- Understand color and phenolic extraction for reds and roses
- Explore the practical applications of yeast, enzymes and Oenococus Oenos in fermentation
- Review how fining agents impact clarification
- Examine the details of wine aging and stability
- Learn about closures and bottling procedures
Skills You’ll Gain
- Wine fermentation
- Wine aging
- Wine bottling
Course Format and Pacing
This is an online course delivered through Canvas, UC Davis CPE’s learning management system. Course materials—such as video lectures, readings, assignments, and discussion forums—are accessible throughout the week. Live sessions held over zoom will provide real-time lectures and Q&A sessions with instructors.