12/21/2024 6:46:08 PM	WINE 150 Course Outline as of Spring 2006	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  WINE 150	Title:  AMATEUR WINEMAKING
Full Title:  Amateur Small Scale Winemaking Operations
Last Reviewed:10/13/2014

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	3.00		10 max.	Lecture Scheduled	30.00
Minimum	2.00	Lab Scheduled	1.50		10 min.	Lab Scheduled	15.00
		Contact DHR	0			Contact DHR	0
		Contact Total	4.50			Contact Total	45.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  60.00

Total 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:

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:

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:

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

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:

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:

Instructor prepared materials.

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