UC Davis Extension offers a variety of courses for novice and experienced grape growers, winemakers and wine lovers. The following courses will take place January–March 2012 in Davis, unless otherwise indicated.

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 Jan. 5 and complete by March 26. Passwords issued starting Jan. 9.
•    $685. Enroll in section 113VID251.

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.
•    Feb. 18–19: Sat.–Sun., 9 a.m.–4 p.m.
•    $550. Includes two lunches and all wine. Enroll in section 113VIT202.

Descriptive Analysis of White and Red Table Wines
Smell—not taste—is the human sense that detects the overall flavor in wine. By training your sense of smell and your brain, you can leap from vague hedonic impressions of wine to more intellectual, analytical responses. Scheduled by popular demand, this intermediate-level course is offered to give students who have taken the introductory class a chance to further expand their wine vocabulary and wine tasting abilities.
•    March 17–18: Sat.–Sun., 9 a.m.–4 p.m.
•    $550. Includes two lunches and all wine. Enroll in section 113VIT206.

Recent Advances in Viticulture and Enology (RAVE)
The transformation of grapes into wine is a microbially orchestrated process, which can enhance grape varietal qualities and add complexity, or be a source of spoilage.  Exploitation of microbial populations and their behaviors is crucial to successful winemaking. Learn about the latest research on the microbes of wine and gain insights into astute management practices.
•    March 15: Thurs., 8:30–5 p.m.
•    $220. Includes lunch. Enroll in section 113VIT201.

Current Wine and Winegrape Research
Enjoy a full day of brief presentations from highly regarded researchers on some of the most exciting new and broad-reaching research on issues relating to winegrapes and enology. Topics include: work on grapevine breeding and evaluation, cultural practices, disease and insect pest control, and enology. Immediately following this unique forum is a wine reception, co-sponsored by the American Vineyard Foundation and the National Grape and Wine Initiative, where you can meet the researchers.
•    Feb. 14: Tues., 9 a.m.–5:30 p.m.
•    $49. Includes lunch, wine reception that starts at 4:20 p.m. and course materials. Supplemental funding from the Viticulture Consortium West allows us to offer this conference at a reduced fee. Enroll in section 113VIT203.

Additional courses

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. 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.
•    Feb. 25–26: Sat–Sun., 8:30 a.m.–4:30 p.m.
•    $280. Includes course materials and two lunches. Enroll in section 113VIT207.

Introduction to Wine Microbiology
Wine industry professionals and advanced home winemakers, explore all issues related to microbiology in a winery setting, and gain a greater understanding of the factors under your control that have a direct impact on wine quality. Topics include basic cell biology, yeast strain selection, ecology of native flora, malolactic bacteria and the impact of nutrition on fermentation outcomes.  
•    March 28: Wed., 9 a.m.–4 p.m.
•    $185. Enroll in section 113VIT210.

Wine Microbiology Workshop
Explore the microscopic world at work when grapes become wine. During this intensive two-day class, members of the wine industry will receive microscope training and practical exercises for identifying wine microorganisms. Topics include yeast and malolactic bacteria strains, starter cultures, fermentations and winery sanitation.
•    March 26–27: Mon.–Tues., 9 a.m.–4 p.m.
•    $475. Enroll in section 113VIT209.

Introduction to Winery Sanitation
Learn about the exciting world of wine spoilage microorganisms and proper winery sanitation in this course intended for wine industry professionals and advanced home winemakers. Topics include restricting the introduction of spoilage organisms entering the winery as well as the control of internal reservoirs harboring chronic infections. Explore current methods to manage microbial load as well as alternatives to traditionally used chemistries.
•    March 29: Thurs., 9 a.m.–4 p.m.
•    $185. Enroll in section 113VIT211.

Introduction to Wine Analysis
Examine the basics of wine analysis for commercial and advanced home wine production. Designed for serious winemakers, winery lab employees and small commercial winemakers, this one-day class combines short lecture and hands-on experience. Gain practice with, and examine the limitations of, each analysis.
•    March 10: Sat., 9 a.m.–6 p.m.
•    $255. Includes lab supplies. Enroll in section 113VIT208.

Managing the Small Vineyard I
The Small Vineyard Series is a quarterly series of one-day classes designed for home and small commercial winegrowers. This is the first of two classes focusing on vineyard management practices. It covers many of the vineyard activities occurring during the winter and spring months including planting new vineyards, training young vines, and principles and practices of pruning.
•    Jan. 28: Sat., 9 a.m.–4 p.m.
•    $175. Includes course material and lunch. Enroll in section 113VIT205.

Tasting Room Design and Management
Make your tasting room more profitable and memorable with this practical, experience-driven course. Craig Root, a 30-year industry veteran and tasting room consultant, will give you ideas for achieving tasting room perfection. Learn how to create a profitable wine club and explore tasting strategies, special events tips, and how to improve your tours and trade relations.
•    Feb. 22: Wed., 9 a.m.–4:30 p.m.
•    $195. Includes course materials and lunch. Enroll in section 113VIT204.

To request more information or to enroll, call (800) 752-0881 or visit our website.