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| WINE 42.1 |
| Fall Winery Operations |
| Description: | In this course, students will explore the hands-on operations used in a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. This course also includes general industry standards for 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 |
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