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Course Criteria
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2.00 Credits
Lecture-2 hours. Prerequisite: courses 123 and 124; Microbiology 102 and 102L, or Food Science and Technology 104 and 104L; courses 125 and 126 recommended. Nature, development, physiology, biochemistry, and control of yeasts and bacteria involved in the making, aging and spoilage of wine.-II. (II.) Mills
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2.00 Credits
Laboratory-6 hours. Prerequisite: course 123, 124, and 128 (may be taken concurrently), Microbiology 102L or Food Science and Technology 104 and 104L; course 125 and 126 recommended. Restricted to upper division students in fermentation science, viticulture and enology or graduate students in food science. Nature, development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine.-II. (II.) Mills
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9.00 Credits
Lecture-24 hours; lecture/discussion-4 hours;fieldwork-8 hours. Prerequisite: course 124. Introduction to management, marketing and economics of wine in the United States with particular emphasis on California. Reviews market segmentation and explores alternative strategies for grape acquisition, production, brand development, distribution, and social policy formation. GE credit: Wrt.
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5.00 Credits
Lecture-3 hours; discussion/laboratory-2 hours.Prerequisite: course 124. Process technologies and process systems that are used in modern commercial wineries. Lectures, demonstrations, problem solving sessions, and possible field trips. Includes grape preparation and fermentation equipment; post-fermentation processing equipment; winery utilities, cleaning systems, and waste treatment.-III. (III.) Block
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3.00 Credits
Lecture-3 hours. Prerequisite: Chemistry 8B; Food Science and Technology 110A. Distillation principles and practices; production technology of brandy, whiskey, rum, vodka, gin, and other distilled beverages; characteristics of raw materials, fermentation, distillation, and aging. Offered in alternate years.- (III.) Boulton
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1.00 Credits
Discussion-1 hour. Prerequisite: course 3. Critical evaluation of selected monographs in enology. Discussion leadership rotates among the students. May be repeated three times for credit. (P/NP grading only.)-III. (III.) Matthews
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3.00 Credits
Lecture-3 hours. Prerequisite: Microbiology 102, Biological Sciences 101. Basic principles of fermentation science and biotechnology with emphasis on industrial fermentation processes that generate useful products including fermented food and beverages, pharmaceuticals, fine chemicals, and other gene products.
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1.00 Credits
Seminar-1 hour; discussion-1 hour. Prerequisite:course 3. Open to Viticulture and Enology majors and graduate students. Outside speakers on a specific winemaking topic chosen for the quarter. Discussion with the speaker hosted by the faculty member(s) in charge. May be repeated for credit up to 3 times. (P/NP grading only.)-III. (III.)
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1.00 - 12.00 Credits
Internship-3-36 hours. Prerequisite: completion of 84 units. Work experience related to Fermentation Science (Enology) or Plant Science (Viticulture) majors. Internships must be approved and supervised by a member of the department or major faculty, but are arranged by the student. (P/NP grading only.)
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1.00 - 5.00 Credits
Prerequisite: consent of instructor. (P/NP grading only.)
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