4/19/2024 2:25:28 AM	WINE 2 Course Outline as of Summer 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 2	Title:  FALL WINERY OPERATIONS
Full Title:  Fall Winery Operations
Last Reviewed:12/9/2004

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	1.00		17.5 max.	Lecture Scheduled	17.50
Minimum	1.50	Lab Scheduled	2.00		6 min.	Lab Scheduled	35.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  35.00

Total Student Learning Hours: 87.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  WINE 51

Catalog 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/Corequisites:
Minimum Age 21 or older

Recommended Preparation:

Limits on Enrollment:
Student must be at least 21 years of age in order to participate in wine tasting.

Schedule of Classes Information
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.

(Grade Only)
Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:Student must be at least 21 years of age in order to participate in wine tasting.
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of this course, the student will be able to:

1. Evaluate wine grapes before harvest.

2. Develop a harvest plan and harvest wine grapes.

3. Summarize the biochemistry of alcoholic fermentation and metabolic

pathways of wine yeasts.

4. Describe the conditions for yeast development.

5. Operate cellar equipment used for winemaking.

6. Solve cellar problems related to wine production.

7. Measure chemical and sensory traits of wine.

8. Inspect all wines in a cellar and recommend wine maintenance

  operations.

9. Plan and carry out winery operations.

10. Maintain up-to-date winery records.

11. Assess and take steps to ensure winery sanitation and safety.

Topics and Scope

I. Winemaking Equipment

 A. Equipment overview

 B. Operation

II. Wine Grape Evaluation Before Harvest

III. Wine Grape Harvest Operations

IV. Production of New Wines Including Crush

 A. Biochemistry of alcoholic fermentation

 B. Metabolic pathways of wine yeasts

 C. Conditions for yeast development

V. Wine Maintenance

 A. New wines

 B. Wines from previous vintages

VI. Cellar Operations

 A. Routine operations

 B. Cellar problems

 C. Barrel and tank operations

 D. Inspection

 E. Maintenance

VII. Measuring Wine Traits

 A. Chemical traits

 B. Sensory traits

VIII. Equipment Operation, Maintenance, and Repair

IX. Winery Sanitation and Safety

X. Recordkeeping

Assignments:

1. Reading in required text, 20 - 40 pages per week.

2. Write a harvest plan.

3. Evaluate grapes before harvest and write two-page summary of findings.

4. Crush current vineyard crop and make wine; bottle last year's class

  wine.

5. Measure chemical and sensory traits of wines and write a lab report

  describing findings.

6. Produce records of winery operations.

7. Mid-term and final exam.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 20 - 40%
Lab reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 40%
Evaluate grapes; harvest plan; recordkeeping.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 20%
Crush grapes, make and bottle wine.
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 40%
Multiple choice, True/false, Matching items, Completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 15%
Attendance and participation.

Representative Textbooks and Materials:

Krebs, Stephen J. NVC VITICULTURE & WINERY TECHNOLOGY WORKBOOK.

NVC PrintShop, 2001.

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