WINE 42.1 Fall Winery Operations Description: Operations of a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. Includes general cellar practices. Prerequisites: Minimum Age 18 or older Recommended Preparation: Eligibility for ENGL 1A or equivalent Limits on Enrollment: Must be age 18 or older Transferability: CSU; UC  Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $25.00 Grading Type: Grade Only Sections listed are for

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 2074 T 1:00 pm - 5:00 pm Henderson P Dutton Pavilion, Shone Farm CFPAV1 2.00 Ended 24 20 4 08/17-12/07 12/14/2021     The above section will have in-person labs along with remote or in-person lectures. Students should plan on at least three of the four class hours to be in-person at the day and time shown above. Students will also be asked to perform a small number of winemaking procedures outside of class hours with the exact timing to be dictated by the timing of the fall harvest.   The above section is VA Approved