| source UC Davis (X) |
level |
department Viticulture and Enology (X) |
Lecture—2 hours. Fundamental principles of biology and culture of the grapevine including taxonomy, morphology, physiology, distribution, domestication, utilization, propagation, production systems, harvesting, and storage and processing of grapes. Successful completion of the course should prepare students for upper division courses in viticulture.—I. (I.) Williams
Score: 11.214167 Details | Listing | Web page
Lecture—3 hours. Overview of the history of wine, viticulture, fermentation, winery operations, the physiology of wine consumption, wines produced in California and other major wine-producing regions and the sensory evaluation of wine. GE credit: SciEng or SocSci.—I, II, III. (I, II, III.) Heymann, Waterhouse, Adams
Score: 11.214167 Details | Listing | Web page
Seminar—1 hour; term paper (required)/discussion. Prerequisite: lower division standing and consent of instructor. Introduction to current issues surrounding wine and health as they relate to diet, nutrition, and toxicology. May not be repeated for credit. GE credit: Wrt.
Score: 11.214167 Details | Listing | Web page
(P/NP grading only.)
Score: 11.214167 Details | Listing | Web page
Lecture—1.5 hours; discussion/laboratory—3.5 hours. Prerequisite: course 2. Identification, cultivation, and use of the major wine, table, raisin, and rootstock cultivars. Includes practices specific to the fall such as fruit contracts, maturity sampling, harvesting, cover crops, and soil-pests. One field trip required.—I. (I.) Walker
Score: 11.214167 Details | Listing | Web page
Lecture—1.5 hours; discussion/laboratory—3.5 hours. Prerequisite: course 2. Theory, principles, and practices of pruning and grapevine propagation. Plant materials and the certification process, weed control and weed identification, wood diseases, and frost protection. One field trip required.—II. (II.) Walker
Score: 11.214167 Details | Listing | Web page
Lecture—1.5 hours; discussion/laboratory—3.5 hours. Prerequisite: course 2. Field oriented experience in the principles and practices of grapevine production, including vineyard establishment, vine training, trellising, canopy management practices, irrigation and water management, and methods of crop adjustment for improvement of fruit quality. One field trip required.—III. (III.) Smart
Score: 11.214167 Details | Listing | Web page
Lecture—3 hours. Prerequisite: course 2. Botanical aspects including morphology and domestication will precede lectures covering flower development and energy budget concepts. Impact of physiological variables such as photosynthesis translocation, mineral nutrition, and water relations on fruit ripening and composition will be covered.—II. (II.) Matthews
Score: 11.214167 Details | Listing | Web page
Lecture—3 hours. Prerequisite: upper division standing. Study of the diversity of viticulture, both geographical and historical. History of grape growing and its spread throughout the world will be covered, along with discussions of current viticultural practices in different parts of the world, including California.
Score: 11.214167 Details | Listing | Web page
Laboratory/discussion—3 hours. Prerequisite: course 111 (must be taken concurrently), course 125 with a grade of C or better. Critical analysis of wines produced in different parts of the world with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin. (P/NP grading only.)
Score: 11.214167 Details | Listing | Web page
Lecture—2 hours. Prerequisite: course 2. Overview of the raisin and table grape industries in California and other production areas of the world. Cultural practices associated with raisin and table grape production will also be discussed.—I. (I.) Williams
Score: 11.214167 Details | Listing | Web page
Lecture—3 hours. Prerequisite: course 2. Various pests and diseases of vineyards throughout California. Pest/disease identification and control methods (to include sampling techniques) also will be discussed. Integrated management approach to pest control methods will be emphasized.—I. (I.) Williams
Score: 11.214167 Details | Listing | Web page
Lecture—2 hours. Prerequisite: Chemistry 2C and 8B or equivalent; Agricultural Management and Rangeland Resources 21 or equivalent. Students enrolled in the lecture only portion of the course will be required to enroll in 1 unit of course 199/299. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking.—I. (I.) Ebeler
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Lab—3 hours; independent study—3 hours. Prerequisite: Chemistry 2C and 8B, or equivalent, Agricultural Management and Rangeland Resources 21, and course 123 (course 123 may be taken concurrently). Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. Laboratory exercises demonstrating various chemical, physical and biochemical methods. Data will be analyzed and results interpreted in weekly lab reports; includes student-designed independent project and written report. Enrollment restricted to upper division and graduate students in Viticulture & Enology; others by approval of instructor. GE Credit: Wri.—I. (I.) Ebeler
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Lecture—2 hours. Prerequisite: course 3, 123 (may be taken concurrently), Biological Sciences 102. Principles and practices of making standard types of wines, with special reference to grape varieties used and methods of vinification.—I. (I.) Bisson
Score: 11.214167 Details | Listing | Web page
Laboratory—3 hours; independent study—3 hours; term paper. Prerequisite: course 124 (may be taken concurrently). Restricted to undergraduate students in fermentation science, viticulture and enology, biotechnology, microbiology, food science and applied plant biology or graduate students in food science, agricultural and environmental chemistry and horticulture. Current technologies used in production of California table wines; analysis and monitoring of impact of fermentation variables on microbial performance and product quality; student-designed independent research project.—I. (I.) Bisson
Score: 11.214167 Details | Listing | Web page
Lecture—2 hours. Prerequisite: course 124; Agricultural and Rangeland Management 120 or Statistics 100 or 106. Principles of sensory evaluation and application to wines. Factors influencing wine flavor, data from sensory analysis of model solutions—III. (III.) Heymann
Score: 11.214167 Details | Listing | Web page
Laboratory—3 hours; term paper. Prerequisite: course 125 (may be taken concurrently). Restricted to upper division majors in fermentation science or viticulture and enology or graduate students in food science. Sensory evaluation of wines and model systems using discrimination tests, ranking, descriptive analysis and time-intensity analysis. Data analyzed by appropriate statistical tests and results interpreted in extensive weekly lab reports.—III. (III.) Heymann
Score: 11.214167 Details | Listing | Web page
Lecture—2 hours; discussion—1 hour. Prerequisite: course 124. Restricted to students in viticulture and enology, fermentation science, applied plant biology majors, or graduate students in food science, microbiology, horticulture, and horticulture and agronomy. Principles of equilibria and rates of physical and chemical reactions in wines; treatment of unstable components in wines by absorption, ion exchange, refrigeration, filtration, and membrane processes; and protein, polysaccharide, tartrate, oxidative, and color stabilities.—II. (II.) Boulton
Score: 11.214167 Details | Listing | Web page
Laboratory—3 hours; independent study—3 hours. Prerequisite: course 126 (may be taken concurrently). Restricted to upper division fermentation science, viticulture and enology majors, or graduate students in food science, agricultural and environmental chemistry, microbiology or by consent of instructor. Practical application of principles of equilibria and rates of physical and chemical reactions to wine stability.—II. (II.) Boulton
Score: 11.214167 Details | Listing | Web page
Laboratory—6 hours. Prerequisite: course 123, 124, and 128 (may be taken concurrently), Microbiology 102L or Food Science and Technology 104 and 104L; course 125 and 126 recommended. Restricted to upper division students in fermentation science, viticulture and enology or graduate students in food science. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine.—II. (II.) Mills
Score: 11.214167 Details | Listing | Web page
Lecture—24 hours; lecture/discussion—4 hours; fieldwork—8 hours. Prerequisite: course 124. Introduction to management, marketing and economics of wine in the United States with particular emphasis on California. Reviews market segmentation and explores alternative strategies for grape acquisition, production, brand development, distribution, and social policy formation. GE credit: Wrt.
Score: 11.214167 Details | Listing | Web page
Lecture—3 hours; discussion/laboratory—2 hours. Prerequisite: course 124. Process technologies and process systems that are used in modern commercial wineries. Lectures, demonstrations, problem solving sessions, and possible field trips. Includes grape preparation and fermentation equipment; post-fermentation processing equipment; winery utilities, cleaning systems, and waste treatment.—III. (III.) Block
Score: 11.214167 Details | Listing | Web page
Lecture—3 hours. Prerequisite: Chemistry 8B; Food Science and Technology 110A. Distillation principles and practices; production technology of brandy, whiskey, rum, vodka, gin, and other distilled beverages; characteristics of raw materials, fermentation, distillation, and aging. Offered in alternate years.—(III.) Boulton
Score: 11.214167 Details | Listing | Web page
Discussion—1 hour. Prerequisite: course 3. Critical evaluation of selected monographs in enology. Discussion leadership rotates among the students. May be repeated three times for credit. (P/NP grading only.)—III. (III.) Matthews
Score: 11.214167 Details | Listing | Web page