| Program Detail |
: This course is full for Spring 2004. September 20 - December 6. Applications are now being accepted for Fall 2004.
Wine Production for Distance Learners presents an overview of all technical aspects of wine production with an emphasis on fermentation management and pre-fermentation processes, options and strategies. The course will be taught by Dr. Linda Bisson and is closely based on the Department of Viticulture and Enology's upper-division course, (VEN124 Wine Production), for which she is the instructor. The class will present the same lecture material as the campus course and include online lab exercises augmented by student reports. The class is limited in size to 40 students to ensure student/instructor interaction. Unlike Introduction to Winemaking for Distance Learners (XDVEN003), this course expects and requires significant interaction with the instructor and fellow students in the form of readings, lab reports and exercises, which will be submitted via the Internet.
VEN124 is one of several upper-division courses in Viticulture and Enology that focus on the production and stabilization of wine. As such, VEN124's focus is primarily on pre-fermentation decisions and the management of alcoholic and malolactic fermentations. To a lesser degree it addresses post-fermentation wine processing, which is covered in much greater detail in VEN126 (Wine Stability). Topics addressed in VEN124 include the influence of grape composition and ripening on harvest decision and resulting wine style; grape and must processing (including juice and must treatment and additions); the alcoholic fermentation with emphasis on yeast biology, fermentation management, and understanding and rectifying problem or stuck fermentations; the biology of lactic acid bacteria and the management of the malolactic fermentation; and cellar operations and wine stability, including a review of clarification, filtration, fining, aging and blending of wines. |
