| 12/21/2024 7:56:30 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 55B | Title:
LAB ANALYSIS OF WINES 2 |
|
| Full Title:
Lab Analysis of Wines 2 |
| Last Reviewed:5/2/2011 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 3.00 | Lecture Scheduled | 2.00 | 17.5 max. | Lecture Scheduled | 35.00 |
| Minimum | 3.00 | Lab Scheduled | 3.00 | 8 min. | Lab Scheduled | 52.50 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 5.00 | | Contact Total | 87.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 70.00 | Total Student Learning Hours: 157.50 | |
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:
Catalog Description:
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Course covers various wine analysis techniques and interpretation of results including the importance of each analyte in the spectrum of winery operations.
Prerequisites/Corequisites:
Course Completion of WINE 55A
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Course covers various wine analysis techniques and interpretation of results including the importance of each analyte in the spectrum of winery operations.
(Grade Only)
Prerequisites:Course Completion of WINE 55A
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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Upon successful completion of this course, students will be able to:
1. Utilize advanced laboratory principles and practices common to the wine industry.
2. Effect wine laboratory analyses using appropriate instrumentation.
3. Set up, carry out, and evaluate results of a variety of laboratory trials for analysis of wines.
4. Perform the common microbial assays used in the wine industry.
5. Evaluate and control quality of lab analyses and wine products.
6. Determine importance of each analyte in the spectrum of winery operations.
Topics and Scope
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1. Analysis of Wines and Musts
2. Grape Maturity and Quality
3. Hydrogen Ion (pH) and Fixed Acids
4. Carbohydrates
5. Alcohols and Extract
6. Phenolic Compounds and Wine Color
7. Nitrogen Compounds
8. Sulfur
9. Dioxide and Sorbic Acid
10. Volatile Acidity
11. Metals, Cations and Anions
12. Sorbic Acid, Benzoic Acid and Dimethyl Dicarbonate
13. Oxygen, Carbon and Nitrogen
14. Tartrates and Instabilities
15. Fining and Fining Agents
16. Sanitation
17. Basic Principles of Microbiology in the Winery
18. Analytical Methods
Assignments:
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1. Weekly lab analyses
2. Weekly lab reports
3. Microbial assays
3. Midterm; final exam
4. Reading 20 - 30 pages per week
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
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
40 - 70% |
| Lab reports and analyses; microbial assays | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
0 - 0% |
| None | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
30 - 50% |
| Midterm and Final: 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 - 10% |
| Attendance and participation | |
Representative Textbooks and Materials:
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Wine Analysis and Production. Zoecklein, Bruce W. et. al., Aspen, 1995. (classic)
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