12/30/2024 7:19:45 AM	WINE 70 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 70	Title:  WINE COMP TASTE
Full Title:  Wine Component Tasting
Last Reviewed:12/12/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	3.00		8 max.	Lecture Scheduled	24.00
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	24.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  48.00

Total Student Learning Hours: 72.00

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:  AG 171

Catalog Description:

Designed for wine industry personnel to learn organoleptic tasting techniques including varietal characteristics and other components of the fermentation process.  A sensory course. (Formerly AG 281.23).

Prerequisites/Corequisites:
Minimum Age 21 or older

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

A sensory course designed for wine industry personnel to learn organoleptic tasting techniques. Varietal characteristics & components of fermentation process. (Formerly AG 281.23).

(Grade or P/NP)
Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:
Transfer Credit:CSU;
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:	Transferable	Effective:	Fall 2004	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:

Students will:

1.   Identify eight common grape varieties by sight.

2.   Identify eight common wine varieties by components.

3.   Discuss history and development of the wine industry in Sonoma County

    and California.

4.   Define the relationship between consumer and winery.

5.   Explain the principles involved in the fermentation process.

6.   Describe wine defects due to bacterial action.

7.   Discuss wine tasting set up.

Topics and Scope

  I.  Grape and Grape Components

     A.  Composition

     B.  Grape Varieties

II.  Wine Components From Fermentation To Bottling

     A.  Fermentation Characteristics

     B.  Ageing

III.  Wine Ageing and Speciality Wine Components

     A.  Effects of Oxygen

     B.  Ports, Sherries, Etc.

IV.  Wine Defects as Components

     A.  Bacterial

     B.  Wine Making Defects

 V.  How To Taste Wine; How To Set Up Tastings

VI.  Blind Tasting and Sensory Evaluation

Assignments:

Written reports regarding sensory wine evaluation.

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%
Written homework
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 40%
Exams
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 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 20 - 50%
Sensory evaluation and attendance

Representative Textbooks and Materials:

Instructor prepared industry handouts will be used.

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