Home » VEN 3 Honors- Introduction to Winemaking

VEN 3 Honors- Introduction to Winemaking

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

Week/Dates Tuesday Thursday
1.April 2 and 4 Slides/Discussion:Introduction and Wine as an Academic Subject Slides/Discussion:Types of Grapes used for Wine

Activity: TBD

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).