WINEMAKING & VITICULTURE WINTER 2018 Viticulture and Enology Wine Appreciation Winemaking Business CONTINUING AND PROFESSIONAL EDUCATION
MASTER THE SCIENCE BEHIND THE ARTISTRY With unparalleled learning from the finest instructors at your fingertips, pursuing your passion has never been easier. Learn the scientific framework for successful winemaking at UC Davis Extension, the source for wine science. Partnering with UC Davis world-renowned Department of Viticulture and Enology, our online Winemaking Certificate Program combines academic theory with real-world, commercial application.* This unique approach gives you the knowledge, confidence and practical skills to achieve your goals, whether as a talented home winemaker, an industry professional or a wine enthusiast. As an online student, you have one-on-one access to some of the industry s best instructors seasoned winemakers, each with more than 20 years of professional experience. The convenient, interactive format provides an exceptional environment to expand your skills, exchange ideas and build an extensive network that can support you throughout your career. Course 1: Introduction to Wine and Winemaking (Course description is on the next page.) Note: The following courses constitute the rigorous upperdivision science courses at the heart of the program and require a working knowledge of basic college-level chemistry. Course 2: Wine Production Get a taste of all the technical aspects of wine production with an emphasis on fermentation management and pre-fermentation processes, options and strategies. Explore how the many winemaking decisions affect the resulting wine s style. Course 3: Quality Control and Analysis in Winemaking Developed with specific winemaking stages in mind, this course explores the theory and practice of winemaking analytical methods and how they help with the understanding of juice, fermentation, wine aging, problem solving, bottling and legal issues. Examine the aspects of microbial control from grape harvest to bottling of wine. Course 4: Wine Stability and Sensory Analysis Delve into the principal physical, chemical and microbiological concepts involved in wine aging and conservation, along with methods for testing and controlling wine stability. Learn basic human anatomy and physiology of the organoleptic senses as they influence your interaction with wine in addition to basic sensory science testing protocols. Course 5: Viticulture for Winemakers Review how basic viticulture relates to wine production. Learn how wine grapes are grown, and study the biological, environmental and managerial factors that influence fruit and wine quality. You will develop a hypothetical vineyard to meet specific winemaking objectives during the course. Visit our website for more information about the certificate program or to apply. extension.ucdavis.edu/winemakingcert *Completion of one semester of college chemistry is required for admission to the program. Accepted students will pay a one-time, nonrefundable certificate fee of $125 when enrolling in Course 2: Wine Production. 2
VITICULTURE AND ENOLOGY UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. Learn about the cultivation of grapes and the science of wine and winemaking. THERE S STILL TIME TO ENROLL IN THIS FALL COURSE Current Issues in Vineyard Health begins Dec. 5...Enroll in section 172VIT204. ONLINE Introduction to Wine and Winemaking NEW! Analysis of Wine Stability 3 quarter units academic credit, X402.26 Access top-quality, college-level course material in an interactive, web-based environment and gain exposure to an internationally recognized program and instructors, including industry experts and UC Davis faculty. Learn about topics such as fundamentals of the winemaking process, wine and health issues, interpreting a wine label, basic wine tasting and the history of wine. This course is designed for individuals working in the wine industry, wine enthusiasts and anyone wanting to explore a career in winemaking. This course can be taken as a standalone course or as the first course in the Winemaking Certificate Program. JOHN BUECHSENSTEIN has been a winemaker and wine educator for more than 30 years. He has extensive experience making wine in the Napa Valley and other wine-growing regions of the California coast. Buechsenstein s passion for wine has taken him to the wine regions of Bordeaux, Champagne, Loire Valley and Rhone Valley in France. Enroll now through Jan. 4 and complete by March 19. Passwords will be issued starting Jan. 8. Technical requirements: Visit our website for details. $685. Enroll in section 173VIT251. REFUND POLICY: Refunds for this course must be requested within two weeks of the start date. The refundprocessing fee is $65. The causes of wine instabilities can be difficult to understand and predict, but such instabilities can have disastrous effects on packaged wine causing consumer dissatisfaction and even product recall. The methods and instruments required to test and detect these instabilities are often ignored by commercial winemakers until it s too late. Don t let this happen to you. Review the chemistry behind tartrate, protein and carbohydrate instabilities before going to the bench to test wines. Designed to help the commercial winemaker learn to detect potential disasters before wine packaging begins, this hands-on lab class explores the published UC Davis Conductivity Test for tartrate stability, along with several other potential test methods for protein and carbohydrate instabilities. Due to restricted lab space, the class is limited to 24 students and early enrollment is advised. MICHAEL RAMSEY is the teaching laboratory manager for the Department of Viticulture and Enology, UC Davis, planning and coordinating lab classes and assisting students. Feb. 10: Sat., 9 a.m.-5 p.m. Davis: Robert Mondavi Institute for Wine and Food Science 392 Old Davis Rd. $255. Includes course materials. Enroll in section 173VIT208. 3
Introduction to Wine Chemistry Designed for individuals with a winemaking background but no formal training in chemistry, this weekend program provides insights into the interplay of chemical reactions that occur in wine and winemaking. An understanding of such reactions establishes the necessary background for making informed decisions on wine processing. Learn about the importance of ph chemistry in winemaking, titratable acidity, buffer capacity and equilibriums in wine, fermentation end products (including ethanol and volatile acidity) and other critical topics associated with wine chemistry. This is a course in wine chemistry and is not intended as a course in methods of wine analysis. Please do not bring wine to class. The syllabus includes a take-home problem set. This course does not satisfy the chemistry requirement for the Winemaking Certificate Program. JAMES BROWN, Ph.D., is the senior director of Science, Agriculture and Natural Resources at UC Davis Extension. He has been involved in teaching wine microbiology for undergraduate courses and UC Davis Extension workshops since 1994. MICHAEL RAMSEY. See bio on page 3. Jan. 20-21: Sat.-Sun., 8:30 a.m.-4:30 p.m. Davis: DaVinci, 1632 DaVinci Ct. $280. Includes course materials and lunch. Enroll in section 173VIT207. Current Wine and Winegrape Research Competitive grants have funded some of the most exciting new and broadreaching research on issues relating to wine grapes and enology. Enjoy a full day of presentations by researchers describing their current projects in this unique forum. This is an exclusive opportunity to hear and discuss the latest research directly from these highly regarded researchers. Topics include: Work on grapevine breeding and evaluation Cultural practices Disease and insect pest control Enology The brief, 20-minute report format allows for synopses of many projects in a single day. A wine reception, co-sponsored by the American Vineyard Foundation and the National Grape and Wine Initiative, during which you can meet the researchers, will follow the presentations. Note: You must be 21 years of age or older to enroll and attend. DEBORAH GOLINO, Ph.D., is director of Foundation Plant Services and is a UC Cooperative Extension specialist in the Department of Plant Pathology at UC Davis. Feb. 21: Wed., 9 a.m.-5:30 p.m. Davis: UC Davis Conference Center 550 Alumni Lane $49. Includes lunch, wine reception that starts at 4 p.m. and course materials. Supplemental funding from the American Vineyard Foundation allows us to offer this conference at a reduced fee. Enroll in section 173VIT203. The Winemaking Certificate Program was invaluable. It laid out the process of winemaking, the decisions you have to make at each of the various steps and the data you need to make those decisions. Deb Crosby, winemaker, Haehlstorm Vineyard, East Wenatchee, Wash. Read more online: extension.ucdavis.edu/wine 4
WINE APPRECIATION Enhance your critical tasting ability, and study the components of wine appearance, aroma and flavor. Introduction to Sensory Evaluation of Wine 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. Explore the origins of desirable and undesirable flavors of wine and the stylistic contributions of winemaking techniques. Lectures by faculty members of the world-renowned UC Davis Department of Viticulture and Enology will be interspersed throughout the program. Emphasis is placed on correct use of wine descriptive terminology. Note: You must be 21 years of age or older to enroll and attend. JOHN BUECHSENSTEIN. See bio on page 3. Jan. 27-28: Sat.-Sun., 9 a.m.-4 p.m. Davis: DaVinci, 1632 DaVinci Ct. $625. Enroll in section 173VIT202. Advanced Wine Tasting This rigorous day of tasting duplicates many of the consistency and identification tests required for qualification as a wine competition judge. It challenges experienced tasters and, following each flight that is blind tasted, provides immediate feedback on their sensitivity to a range of odors and flavors in wine, whether attributes or defects. The class does not credential tasters as wine judges, but allows students to test and expand their sensory abilities. Topics and tastings include sessions on wine odors, defect recognition, tasting consistency and wine memory. This is not a class for beginners and requires familiarity with a wide range of wines. It is highly recommended that students have already taken introductory wine sensory courses or have equivalent experience before enrolling in this course. For an additional $50 fee, students who register for this course may also elect to have their test results graded by special arrangement with the instructor and submitted to the California State Fair Wine Judging Committee as candidates for State Fair wine judges. Upon enrollment, you will need to contact the instructor. Please call the Agriculture department at (530) 757-8899 for details. Note: You must be 21 years of age or older to enroll and attend. JOHN BUECHSENSTEIN. See bio on page 3. March 10: Sat., 9 a.m.-4 p.m. Davis: DaVinci, 1632 DaVinci Ct. $425. Enroll in section 173VIT216. 5
WINEMAKING BUSINESS Learn the ins-and-outs of running your own winery or vineyard. SAVE THE DATE JULY 16-27, 2018 Tasting Room Design and Management Make your tasting room more profitable and memorable with practical, experience-driven information you can start using immediately. Craig Root, a 30- year industry veteran and tasting room consultant, provides ideas for achieving tasting room perfection, including how to find and keep good staff. Learn how to create a profitable wine club and design your room with lighting and displays. Explore tasting strategies, special events tips, and how to improve your tours and trade relations. There will also be a special guest lecturer speaking about social media, websites and other strategies to increase your business. This class is especially beneficial for people who are considering starting a tasting room or remodeling an existing one. OIV Wine Marketing Discover how to successfully create a brand, market and sell wine from industry experts. Get on the notify me list for this upcoming program, and we ll send you an email when the courses are open for enrollment. extension.ucdavis.edu/winemarketing I honestly believe this program to be a no-brainer for anyone considering getting into the wine industry. Thomas Sedaker, 2017 OIV participant Read more student reviews and check out our video online: extension.ucdavis.edu/winemarketing CRAIG ROOT has more than 30 years of experience working with tasting rooms: first as staff and successful manager, then as a tasting room consultant. As a consultant, he has helped create more than 85 tasting rooms and 150 wine clubs. Root has also analyzed and advised dozens of current operations. Feb. 28: Wed., 9 a.m.-4 p.m. Davis: Da Vinci, 1632 Da Vinci Ct. $210. Includes course materials, morning refreshments and lunch. Enroll in section 173VIT204. 6
ALSO OF INTEREST Wine Tasting: Sensory Techniques for Wine Analysis on Coursera ALSO OF INTEREST Be a Leader in the Wine Industry The UC Davis Executive Leadership Program is sought by top-level agriculture executives throughout California who want to adapt and thrive in the face of change and become more effective leaders. Get started today! Apply for the new spring offering. The next course begins soon! March 29-May 17: Meets every Thursday afternoon and evening in Sacramento To learn more about the program or to apply, visit: extension.ucdavis.edu/executive Learn the first steps toward understanding the physiological process of wine tasting in this selfpaced course. Enrollments are accepted on a continuous basis. Enroll in section 171VIT001. CONNECT WITH US extension.ucdavis.edu/wine facebook.com/ucdewine extension.ucdavis.edu/email 173137 FOR MORE INFORMATION OR TO ENROLL Unified Wine & Grape Symposium BOOTH 826 CALL (800) 752-0881 EMAIL extension@ucdavis.edu OR VISIT US ONLINE extension.ucdavis.edu/wine 7
EXTENSION.UCDAVIS.EDU/WINE LEARN THE SCIENCE BEHIND THE ART OF WINEMAKING WINTER 2018 Viticulture and Enology Wine Appreciation Winemaking Business UC Davis Extension University of California 1333 Research Park Drive Davis, CA 95618-4852 Nonprofit Org. U.S. Postage PAID UC Davis