Build a strong scientific foundation in the essential steps of winemaking, beginning with white wines and progressing to reds.

This online course is designed for beginning and experienced winemakers looking to refine their skills, and viticulturists and grape growers who want to better understand how grape quality and vineyard practices influence the finished wine.

Learn the art and science of winemaking from a UC Davis winemaker and guest presenters through engaging lectures, videos and interactive discussions. You’ll explore the complete winemaking process from grape to bottle and gain practical knowledge and techniques you can apply to professional or home winemaking. Topics include fruit handling and pressing, yeast preparation and inoculation, must analysis, alcoholic and malolactic fermentation, troubleshooting, wine aging, stabilization, filtration, bottling and cleaning and sanitation. You'll also explore how yeast selection, enzymes, tannins, oak, micro-oxygenation and other production decisions influence wine style and quality.  

Throughout the course, you'll have opportunities to ask questions, share experiences and discuss your own winemaking challenges. By the end of the course, you'll have the practical knowledge and confidence to make informed decisions throughout the winemaking process.

Learning Outcomes

• Prepare and properly acclimate yeast cultures
• Monitor and manage alcoholic fermentation
• Evaluate nutrient needs and determine appropriate juice and must adjustments
• Apply essential winemaking calculations
• Prevent, identify and troubleshoot common fermentation problems
• Initiate, monitor and manage malolactic fermentation
• Interpret analytical results to guide winemaking decisions
• Apply winery cleaning and sanitation procedures
• Explain cold and protein stabilization techniques
• Calculate and manage sulfur dioxide (SO₂) additions
• Apply effective barrel management and wine aging practices
• Apply appropriate filtration techniques
• Prepare wine for bottling

Skills You Will Gain

• Professional Winemaking fundamentals
• Fruit handling and pressing
• Yeast preparation and inoculation
• Must analysis
• Winemaking calculations
• Alcoholic and malolactic fermentation management
• Fermentation troubleshooting
• Wine analysis and production decision-making
• Wine stabilization
• Sulfur dioxide management
• Barrel management and wine aging
• Wine filtration
• Bottling preparation
• Winery cleaning and sanitation

Course Format and Pacing

This fully online course includes three (3) live, instructor-led Zoom sessions. Students will access the program through Canvas, UC Davis CPE’s learning management system. Active engagement and participation are essential to fully benefit from the course and achieve the best learning outcomes.