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Course Criteria
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2.00 Credits
Lecture-2 hours. Prerequisite: course 2. Overview of the raisin and table grape industries in California and other production areas of the world. Cultural practices associated with raisin and table grape production will also be discussed.-I. (I.) Williams
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3.00 Credits
Lecture-3 hours. Prerequisite: course 2. Various pests and diseases of vineyards throughout California. Pest/disease identification and control methods (to include sampling techniques) also will be discussed. Integrated management approach to pest control methods will be emphasized.-I. (I.) Williams
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2.00 Credits
Lecture-2 hours. Prerequisite: Chemistry 2C and 8B or equivalent; Agricultural Management and Rangeland Resources 21 or equivalent. Students enrolled in the lecture only portion of the course will be required to enroll in 1 unit of course 199/299. Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking.-I. (I.) Ebeler
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2.00 Credits
Lab-3 hours; independent study-3 hours. Prerequisite:Chemistry 2C and 8B, or equivalent, Agricultural Management and Rangeland Resources 21, and course 123 (course 123 may be taken concurrently). Fundamental principles of analytical chemistry as they relate to specific methods used in winemaking. Laboratory exercises demonstrating various chemical, physical and biochemical methods. Data will be analyzed and results interpreted in weekly lab reports; includes student-designed independent project and written report. Enrollment restricted to upper division and graduate students in Viticulture & Enology; others by approval of instructor. GE Credit: Wri.-I. (I.) Ebeler
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2.00 Credits
Lecture-2 hours. Prerequisite: course 3, 123 (may be taken concurrently), Biological Sciences 102. Principles and practices of making standard types of wines, with special reference to grape varieties used and methods of vinification.-I. (I.) Bisson
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3.00 Credits
Laboratory-3 hours; independent study-3 hours;term paper. Prerequisite: course 124 (may be taken concurrently). Restricted to undergraduate students in fermentation science, viticulture and enology, biotechnology, microbiology, food science and applied plant biology or graduate students in food science, agricultural and environmental chemistry and horticulture. 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.-I. (I.) Bisson
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2.00 Credits
Lecture-2 hours. Prerequisite: course 124; Agricultural and Rangeland Management 120 or Statistics 100 or 106. Principles of sensory evaluation and application to wines. Factors influencing wine flavor, data from sensory analysis of model solutions-III. (III.) Heymann
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2.00 Credits
Laboratory-3 hours; term paper. Prerequisite: course 125 (may be taken concurrently). Restricted to upper division majors in fermentation science or viticulture and enology or graduate students in food science. Sensory evaluation of wines and model sys tems using discrimination tests, ranking, descriptive analysis and time-intensity analysis. Data analyzed by appropriate statistical tests and results interpreted in extensive weekly lab reports.-III. (III.) Heymann
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3.00 Credits
Lecture-2 hours; discussion-1 hour. Prerequisite:course 124. Restricted to students in viticulture and enology, fermentation science, applied plant biology majors, or graduate students in food science, microbiology, horticulture, and horticulture and agronomy. Principles of equilibria and rates of physical and chemical reactions in wines; treatment of unstable components in wines by absorption, ion exchange, refrigeration, filtration, and membrane processes; and protein, polysaccharide, tartrate, oxidative, and color stabilities.-II. (II.) Boulton
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2.00 Credits
Laboratory-3 hours; independent study-3 hours.Prerequisite: course 126 (may be taken concurrently). Restricted to upper division fermentation science, viticulture and enology majors, or graduate students in food science, agricultural and environmental chemistry, microbiology or by consent of instructor. Practical application of principles of equilibria and rates of physical and chemical reactions to wine stability.-II. (II.) Boulton
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