UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. The following courses will take place June-September 2012 in Davis, unless otherwise indicated.
Successful Home Winemaking
Receive an overview of all phases of home wine production in this course designed for beginning home winemakers with little or no experience. Focus on a review of fermentation theory, yeasts and starter cultures, white and red wine production, common problems, sanitation and cleaning agents, and equipment suitable for small-scale wine production.
• Sept. 8: Sat., 8:30 a.m.-3:30 p.m.
• $140. Includes course materials. Please bring a sack lunch. Enroll in section 121VIT212.
Advanced Tasting Seminar
This rigorous day of tasting duplicates many of the consistency and identification tests required of a wine competition judge. It challenges experienced tasters and provides immediate feedback on their sensitivity to the range of odors and flavors in wine, whether attributes or defects.
• Aug. 4: Sat., 9 a.m.-4 p.m.
• $350. Includes lunch and all wine. Enroll in section 121VIT216.
Small Vineyard Series: Integrated Pest Management, Cover Crop and Erosion Control
Build your knowledge of several key areas of small vineyard management in this one-day course, part of a series of classes on small-scale viticulture designed for home and small commercial winegrowers. Explore important diseases and insect pests and discuss fall activities in the vineyard.
• July 28: Sat., 9 a.m.-4 p.m.
• $175. Includes course materials and box lunch. Enroll in section 121VIT213.
Online Introduction to Wine and Winemaking
Whether you’re interested in a career in the wine industry or are just a devoted enophile, you can take this unique, self-paced course at home, at your convenience. Utilizing an interactive, web-based educational environment, become acquainted with the history of wine, the international wine industry, wine and health issues, and the fundamental processes involved in winemaking.
• Enroll now through June 21 and complete by Sept. 3. Passwords issued starting June 25.
• $685. Enroll in section 121VID251.
Introduction to Sensory Evaluation
Novice enophiles, enhance your critical tasting ability, and learn basic aspects of sensory evaluation often overlooked in most wine tastings. Study the different components of wine appearance, aroma and flavor. Participate in tastings of doctored wines in blind and known tastings.
• June 23-24: Sat.-Sun., 9 a.m.-4 p.m.
• $550. Includes two lunches and all wine. Enroll in section 121VIT215.
Learn winemaking by actually producing wine at Robert Mondavi Institute for Wine and Food Science Winery. This hands-on class is designed to give novice home and small-scale winemakers experience before the varietal harvest in September and October.
• Sept. 22-23: Sat., 8 a.m.-4:30 p.m. and Sun., 8 a.m.-4 p.m.
• $375. Enroll in section 121VIT217.
Rootstock Workshop: Identification and Use
Learn about the identification and use of the 20 most important rootstocks in California. Learn how to identify rootstocks based on their leaves and shoot tips, and study the North American grape species from which the rootstocks were developed.
• Aug. 13: Mon., 9 a.m.-2:30 p.m.
• $210. Includes course materials and box lunch. Enroll in section 121VIT218.
Winegrapes: Identification and Use
Receive an introduction to about 40 white and red winegrape varieties, and learn how to identify them by their leaves, clusters and berries. Study the origin, history and production aspects of each variety as well as grapevine improvement.
• Aug. 14-15: Tues.-Wed., 9 a.m.-2:30 p.m.
• $395. Includes course materials and two box lunches. Enroll in section 121VIT219.
Color, Tannin and Phenolics Analysis
Compare different spectrophotometric methods and wet chemical methods for measuring phenolic of different types during this hands-on lab session. Lectures on wine phenolics and lab techniques alternate with lab work to help you achieve a basic understanding of what each analysis measures and how to conduct these procedures.
• Aug. 9: Thurs., 8:30 a.m.-4 p.m.
• $210. Includes course materials and box lunch. Enroll in section 121VIT221.
Introduction to Wine Analysis
Examine the basics of wine analysis for commercial wine production. Designed for professional winemakers and winery lab employees, this class combines short lecture with hands-on experience. Work in small groups, with university wines, to gain familiarity with common lab analyses.
Choose from two sections:
• June 16: Sat., 9 a.m.-6 p.m.
• $255. Includes lab supplies. Enroll in section 121VIT224.
• Aug. 25: Sat., 9 a.m.-6 p.m.
• $255. Includes lab supplies. Enroll in section 121VIT225.
Winery Accounting and Finance for Executives
Designed for winery principals, executives and accounting staff, this course covers winery financial reporting, winery accounting, inventory costing, business valuation and taxation.
• July 20: Fri., 8:30 a.m.-4:30 p.m.
• St. Helena, Calif.: Wine Business Center, 899 Adams St.
• $225. Includes course materials and box lunch. Enroll in section 121VIT214.
21st Annual OIV Wine Marketing Program
Learn the fundamentals of producing and marketing grapes and wine in the United States. From brand establishment to distribution and sales, gain practical, hands-on knowledge for navigating the U.S. wine market. Presenters include winemakers, distributors, regulators and educators from the University of California. This program is part of the MBA curriculum of the Organisation Internationale de La Vigne et du Vin (OIV). It is presented by UC Davis Extension and the UC Davis Department of Viticulture. For more information, including a brochure with a detailed agenda, visit our website.