Along with a knowledge of wine and winemaking fundamentals, winemakers require an understanding of technical wine production. Through an online, interactive learning, environment, this course reviews and explains the principles and practices of producing standard types of wines, with particular emphasis on the methods of vinification and their effect on wine style. Other topics include in-depth discussion of the alcoholic and malolactic fermentations and their management, as well as harvest and processing decisions for various styles of wines and common post-fermentation operations. By the end of this course, students will gain an overview of many technical aspects of wine production with an emphasis on fermentation management and pre-fermentation processes, options and strategies, and explore how the many winemaking decisions affect the resulting wine’s style.
Learning Outcomes
- Comprehend technical reasons behind common winery operations
- Manage yeast and bacteria in wine production
- Understand the microbiological basis for problems occurring in wine production
- Develop plans for treating and correcting problems arising during processing
Skills You Will Gain
- Harvest criteria and impact on wine style
- Must and juice processing
- Yeast and fermentation management
- Malolactic bacteria and ML fermentation management
- Post-fermentation cellar operations
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. Students progress together through the course with weekly assignment due dates.