The 2003 wine grape harvest and crush are in full swing at UC Davis, where students are taking the classroom into the pilot winery this week to learn firsthand the finer points of wine production.

“We were worried earlier in the season because it looked like we were going to be ‘over cropped’ with too much fruit on the vines,” says Professor Linda Bisson, who teaches the wine-production course to junior and senior students. “But then the unusual August rains came along, and we were glad to have started with such a large crop, which now looks just fine.”

During the course students learn how vineyard managers evaluate the composition and quality of wine grapes and determine when to harvest the grapes. They get hands-on experience as they study how grapes are crushed, the juice fermented and processed, and the wine cellars managed. Finally, they learn how to evaluate the finished product according to the quality and complexity of the wine’s flavor and aroma.

Thursday and today, students were to be processing white wine grapes and red grapes to make rose wine.