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VEN 3 Honors- Introduction to Winemaking

Viticulture and Enology 3H


INTRODUCTION TO WINEMAKING                                                          Spring 2017

Susan E. Ebeler                                                                                                    

Robert Mondavi Institute Winery Classroom

T, Th 9-10:20                                                                                                                                                           

Tentative Schedule and Exam Schedule

Week/Dates Tuesday Thursday
1.April 4 and 6 Slides/Discussion:Introduction and Wine as an Academic Subject Slides/Discussion:Types of Grapes used for Wine

Activity: TBD

2. April 11 and 13 Slides/Discussion: Growing Wine Grapes Activity: Vineyard Tour
3. April 18 and 20 Slides/Discucion: Wine Microorganisms and Fermentation, AND

Making Table Wine

Activity: Winery Tour

Quiz 1: Through Micro-organisms and fermentation

4. April 25 and 27 Slides/Discussion: Making Table Wine, AND Making Sparkling Wine Activity: Analysis Lab and Winery
5. May 2 and 4 Slides/Discussion: Wine and Health, AND

History of Wine

Midterm Exam: Through Wine and Health
6. May 9 and 11 Slides/Discussion:Appellation of Origin, Wines of France, AND Sensory Evaluation Slides/Discussion: Sensory

Activity: Wine Tasting (Varietals)

7. May 16 and 18 Slides/Discussion: More French Wines, AND

Wines of Italy

Activity: Police Dept and Alcohol Impairment Tests

Label Presentations:France & Italy

8. May 23 and 25 Slides/Discussion: Wines of Spain, AND

Wines of Portugal and Germany

Label Presentations: Spain, Portugal, Germany

Quiz 2: Through Wines of Spain

9. May 30 and June 1 Slides/Discussion: Wines of Southern Hemisphere, AND

Wines of US

Activity: Tasting (Ports, Late Harvest, etc.)

Label Presentations:Southern Hemisphere and US

10.June 6 and 8 Slides/Discussion: History of Wine in CA, AND

Wines of CA

Activity: Library Special Collections


Final Exam Monday, June 12, 10:30 am Winery Classroom

(Final exam is cumulative—ALL course material will be covered on the exam)                                               

Instructor:  Susan E. Ebeler


Office Hours: TBA

Teaching Assistant:  XXX


Office Hours:   Mondays 12 -1 pm in 2003 RMI Sensory

Wednesdays 12-1 pm in 2003 RMI Sensory

or by appointment

Textbook/Course Materials: VEN 3 Course manual available in the bookstore

General course materials will be available on the Canvas course web site. All lecture slides will be uploaded to Canvas.

Learning Objectives for this Course

Students satisfactorily completing this class will be able to:

1)   Describe the winemaking process for red, white, and sparkling wines.

2)   Recognize the historical traditions of winemaking globally, in the US, and in CA.

3)   Appreciate winegrowing/winemaking areas of the world and the geographic, cultural and/or regulatory factors that influence viticultural and enological practices in these areas.

4)   Know the names of the major grape varieties used for wine production around the world and be able to associate specific varieties with the controlled appellations of the European Union where they originated.

5)   Recognize the health issues associated with wine consumption.


Two quizzes, each worth 10% of final grade

Midterm exam, worth 25% of final grade

Final exam (cumulative), worth 35% of final grade

Weekly Discussions/Reflective Writing, worth 15% of final grade

Label Presentation, worth 5% of final grade

All quizzes and exams will be multiple choice.

Please purchase four (4)  Scantron 2000’s and bring one to each quiz or exam.

There will be NO make-up quizzes or exams.

Code of Academic Conduct

Please read and review the Code of Academic Conduct:


As noted in the above document, misconduct includes cheating on exams and coursework, plagiarizing the work of others, unauthorized collaboration, misuse of course materials, lying or fraud, submitting the same work in two or more courses without the permission of the instructors, and intimidation or disruption in class. There is zero tolerance for academic misconduct. Cases of academic misconduct will be reported to the Office of Student Support and Judicial Affairs (OSSJA) for adjudication (http://sja.ucdavis.edu/about-sja.html).