SRJC Course Outlines

5/29/2024 6:01:30 AMWINE 150 Course Outline as of Spring 2006

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  WINE 150Title:  AMATEUR WINEMAKING  
Full Title:  Amateur Small Scale Winemaking Operations
Last Reviewed:10/13/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled3.0010 max.Lecture Scheduled30.00
Minimum2.00Lab Scheduled1.5010 min.Lab Scheduled15.00
 Contact DHR0 Contact DHR0
 Contact Total4.50 Contact Total45.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  60.00Total Student Learning Hours: 105.00 

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

Catalog Description:
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This course covers the basic production methods, wine chemistry and microbiology necessary for the production of professional quality wine in a non-commercial or home winemaking setting.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:

Limits on Enrollment:
Must be age 21 or older.

Schedule of Classes Information
Description: Untitled document
This course covers the basic production methods, wine chemistry and microbiology necessary for the production of professional quality wine in a non-commercial or home winemaking setting.
(Grade or P/NP)

Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:Must be age 21 or older.
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:
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Upon completion of this course, the student will be able to:
1. Process grapes to produce red and white table wine, from grape to
bottle.
2. Utilize basic principles of chemistry and microbiology as they apply to
winemaking.
3. Taste and evaluate wines to determine quality.
4. Recognize and correct common flaws in wine.
5. Produce a professional quality wine in a non-commercial or home-
winemaking setting.

Topics and Scope
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I.   Introduction to Winemaking and Grape Growing
    A.  Basics of what wine is and how it is made
    B.  Basic viticulture (grape growing)
    C.  Processing wines at home.
II.  White Wine Harvesting, Crush, and Fermentation
    A.  How to process white grapes into juice
    B.  How to ferment the juice into wine
III. Red Wine Harvesting, Crush, and Fermentation
    A.  How to process red grapes into must and how to ferment it into
        wine
    B.  Basics of alcoholic and malolactic fermentation
IV.  Tasting & Sensory Evaluation
    A.  Tasting techniques
    B.   Evaluating wines
V.   Wine Chemistry, Sulfur Dioxide and Wine Additives
    A.  Fundamentals of wine chemistry
    B.  Use of sulfur dioxide and other wine additives
VI.  Wine Processing and Cellar Procedures
    A.  Winery procedures in processing and stabilizing wine
    B.  Finning agents
VII. Winery Sanitation and Barrel Aging
    A.  Procedures in wine cellar sanitation
    B.  Using wood to age wine
VIII. Wine Defects
    A.  The most common defects that can affect wine
    B.  How to prevent and correct wine defects
IX.   Finishing and Bottling Wine
    A.  How to finish a wine and prepare it for bottling
    B.  Bottling operations
X.    Dessert Wines
    A.  How port is made
    B.  How other desert wines are made
Lab Topics:
Lab 1           Crushing red grapes and fermentation of red wine
Lab 2           Pressing white grapes and fermentation of white wine
Lab 3           Processing wine, winery sanitation and cellar procedures
Lab 4           Finishing and home scale filtration of wine
Lab 5           Bottling wine

Assignments:
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1.  Reading: approximately 25 pages per week.
2.  Skills demonstration: wine lab processes.
3.  Final project: Write a wine production plan (steps and methods) for 1
   red and 1 white wine (5-10 pages). Oral presentations in class.

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 and skill demonstrations 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
50 - 60%
Final project.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 30%
Lab processes.
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%
Attendance and participation.


Representative Textbooks and Materials:
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Instructor prepared materials.

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