Step-by-Step Winemaking Part 2


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


Academic Units
Section Number
Instruction Method
Online class

Section Notes

This is an online, remote learning course, which consists of content and curriculum that is taught with pre-recorded and real time lectures, in addition to a real-time Q&A session with the instructors. Pre-recorded lectures and live sessions are accessed via our Canvas learning system and Zoom. 

The course will be held on August 11 - 12, 2021 from 9:00 a.m. - 3:00 p.m. PST

By enrolling in the course you agree to being recorded for the purposes of instruction.

Any course materials will be made available online through the UCD CPE Canvas platform. 

Details regarding login information will be emailed out 48 hours prior to the course start date.

Refund Deadline is August 4, 2021