Applied Enology

Catalog description

This is a fundamental course in the science and art of winemaking focusing on grape and wine chemistry, basic grape processing and wine production from vineyard to bottle. Lectures will build on the development of wine from the components in grapes through maturation, including ripeness parameters, pre and post fermentation management, alcoholic and malolactic fermentation. There will be a focus on wine health and integrity, the role and behavior of compounds found in musts and yeasts, and the relationship between wine and oak. There will be a strong emphasis on analytical methods and practical skills. Students under the age of 21 must have a declared major of either viticulture and/or enology to participate in any tasting activities as stated in the California State Assembly Bill 1989. 45 hours lecture, 27 hours laboratory. Transfer: CSU.