Units: 1.5
Prerequisites: None
Acceptable for Credit: CSU, UC
Lecture 1 hour, laboratory 1.50 hours.
Course Typically Offered: To be arranged

This course provides beginning winemakers with basic "how to" instructions and advanced technical training on aspects of winemaking. It emphasizes the importance of specialized backgrounds needed to solve the wide variety of problems encountered in commercial wine production. Students must be at least 21 to enroll.