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.