— Wine Production Laboratory

Prerequisites & course information

Course Description: 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. Learning Activities: Laboratory 3 hour(s), Independent Study 3 hour(s), Term Paper 3 hour(s). Enrollment Restriction(s): Restricted to undergraduates in fermentation science, viticulture & enology, biotechnology, microbiology, food science and applied plant biology majors; to graduate students in food science, agricultural and environmental chemistry and horticulture. Grade Mode: Letter. General Education: Science & Engineering (SE); Oral Skills (OL); Writing Experience (WE). Learning Activities: Laboratory 3 hour(s), Independent Study 3 hour(s), Term Paper 3 hour(s). Enrollment Restriction(s): Restricted to undergraduates in fermentation science, viticulture & enology, biotechnology, microbiology, food science and applied plant biology majors; to graduate students in food science, agricultural and environmental chemistry and horticulture. Grade Mode: Letter. General Education: Science & Engineering (SE); Oral Skills (OL); Writing Experience (WE).