Viticulture and Enology 3H
INTRODUCTION TO WINEMAKING Spring 2019
Susan E. Ebeler
Robert Mondavi Institute Winery Classroom
T, Th 9-10:20
Tentative Schedule and Exam Schedule
|1.April 2 and 4||Slides/Discussion:Introduction and Wine as an Academic Subject||Slides/Discussion:Types of Grapes used for Wine
|2. April 9 and 11||Slides/Discussion: Growing Wine Grapes||Activity: Vineyard Tour|
|3. April 16 and 18||Slides/Discucion: Wine Microorganisms and Fermentation, AND
Making Table Wine
|Activity: Winery Tour
Quiz 1: Through Micro-organisms and fermentation
|4. April 23 and 25||Slides/Discussion: Making Table Wine, AND Making Sparkling Wine||Activity: Analysis Lab and Winery|
|5. April 30 and May 2||Slides/Discussion: Wine and Health, AND
History of Wine
|Midterm Exam: Through Wine and Health|
|6. May 7 and 9||Slides/Discussion:Appellation of Origin AND Sensory Evaluation||Slides/Discussion: Sensory
Activity: Wine Tasting (Varietal Wines)
|7. May 16 and 18||Slides/Discussion: History of Wine in CA
Activity: Library Special Collections
|Work on Label Presentation in Class|
|8. May 21 and 23||Activity: Police Department and Alcohol Impairment Tests||Wine Regions/Label Presentations: France-Burgundy, Rhone, Bordeaux, Chablis, Loire, Champagne|
|9. May 28 and 30||Wine Regions/Label Presentations: Italy-Piedmont, Tuscany; Spain-Rioja, Jerez/Sherry, Priorat; Portugal–Vinho Verde||Wine Regions/Label Presentations: Portugal–Port/Duoro; Germany-Rheinhessen/Rheinpfalz; Mosel-Saar-Ruwer/Rheingau; South Africa; Chile; Argentina|
|10.June 4 and 6||Wine Regions Label Presentations: Australia; New Zealand; US (not CA); CA; China||Activity: Wine Tasting (Port-style, Late Harvest, Sparkling Wine, etc.)
|Final Exam||Wednesday, June 12, 1:00pm||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.
One quiz, worth 10% of final grade
Midterm exam, worth 20% of final grade
Final exam (cumulative), worth 30% of final grade
Weekly Pre-class Quizzes/Discussions/Reflective Writing, worth 15% of final grade
Label Project Presentation, worth 20% of final grade
Current Topics/Discussion Threads, worth 5% of grade
Quizzes and exams will be multiple choice and/or essay/short answer.
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).