Quality Control and Analysis in Winemaking

Online

Designed for current and future winemakers, this course is focused on wine microbiology and wine analysis and quality control. Students will learn both the theory and practice of winemaking analytical methods, when they should be used and how they impact the critical decision-making moments during winemaking. Through on online learning environment, you will gain an understanding of the parameters of juice, fermentation, wine aging and bottling and how to use them in problem solving. Aspects of microbial control from grape harvest to bottling of wine will also be presented. By the end of this course, students will gain a competency in the theory and evaluation of wine chemical and microbiological analyses and their role in wine quality controls.

Learning Outcomes

  • Understand the importance and relevance of ongoing quality control throughout the winemaking process
  • Recognize the main microorganisms in wine production and spoilage
  • Demonstrate how to apply analytical methods used in winemaking
  • Employ correct laboratory and quality assurance techniques
  • Use systematic and scientific approach for assessing wine qualities that influence winemaking or purchasing decisions

Skills You Will Gain

  • Wine analysis and quality control
  • Chemical and microbiological analysis
  • Grape sampling and pre-fermentation analysis
  • Color and phenolic measures
  • Winery sanitation and monitoring

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.

Academic Units
4
Section Number
254WMC253
Instruction Method
Online class

Section Notes

This is an online course. It starts April 06, 2026 and ends June 22, 2026. Access to your course will be available 7 days prior to the course start date.

Enrollment Policies

Refund Deadline: April 20, 2026. Refunds and/or enrollment transfers will not be approved after this date.


The refund processing fee is $200. View complete enrollment policy information including details on withdrawals and transfers.

Prerequisites

Introduction to Wine and Winemaking and Wine Production

You must successfully complete (with a grade of "C" or better) all prerequisites in order to take this course.

Technical Requirements

To ensure your success in this online course, please review our technical requirements page.

Section Course Materials

Wine Science: Principles and Applications (Food Science and Technology)

ISBN
0128161183
Mandatory
https://www.amazon.com/Wine-Science-Principles-Applications-Technology/dp/0128161183
Edition
5th
Author
Ronald S. Jackson PhD
Publisher
Academic Press

Techniques and methods for chemical, physical and sensory analyses and tests of grapes and wine

ISBN
9780994635631
Mandatory
https://www.piwpwinebooks.com.au/wine-books/techniques-and-methods-for-chemical-physical-and-sensory-analyses-and-tests-of-grapes-and-wine
Author
Patrick Iland OAM, Sue Caloghris, Chris Ford, David Bruer, John Sitters, Andrew Markides, Andrew Ewart, Eric Wilkes, Greg Edwards, Nick Bruer
Publisher
Patrick Iland Wine Promotions Pty Ltd

Discounts

CAAA Member Discount

Current members of the Cal Aggie Alumni Association (CAAA) and other UC alumni associations receive 10% off the course fee of one course per quarter, not to exceed $100. If you don't have your discount code, contact CAAA at alumni@ucdavis.edu to request it.