WINE 3 Introduction to Enology Description: An introduction to the process and science of winemaking. Includes basic viticulture, harvest decisions, crushing, fermentation, pressing, basic wine chemistry, aging and processing, bottling, wine additives, sensory evaluation, use of oak, wine defects, winery equipment, filtration and preparation for bottling. Covers red, white and sparkling wines. Transfers to CSU only 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 or P/NP Sections listed are for Spring 2024

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 6814   F Sat Sat Sat Sat Partially Online 5:00 pm - 7:00 pm 9:00 am - 12:00 pm 12:30 pm - 3:45 pm 9:00 am - 12:00 pm 12:30 pm - 3:45 pm Sea K Sea K Sea K Sea K Sea K Sea K Online Online Dutton Pavilion, Shone Farm Dutton Pavilion, Shone Farm Dutton Pavilion, Shone Farm Dutton Pavilion, Shone Farm Online Online CFPAV1 CFPAV1 CFPAV1 CFPAV1 4.00 Ended 24 27 0 01/16-05/17 01/19-01/19 03/30-04/13 03/30-04/13 04/27-05/11 04/27-05/11 To Be Arranged     This section is a hybrid online class. Lecture are pre-recorded online for students to view on their schedule. Labs are in-person on the following Saturdays from 9:00am-3:45 pm: 3/30, 4/13, 4/27, 5/4, 5/11. There is a kickoff meeting on Zoom on January 19, 2023, from 5:00-7:00 p.m.