4/17/2024 8:39:02 PM	WINE 55A Course Outline as of Spring 2005	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 55A	Title:  LAB ANALYSIS OF WINES 1
Full Title:  Lab Analysis of Wines 1
Last Reviewed:2/14/2022

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		17.5 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:  WINE 55

Catalog Description:

An introduction to vineyard and winery laboratory practices including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

An introduction to vineyard and winery laboratory practices including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

(Grade Only)
Prerequisites:
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:

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

1. Utilize basic laboratory principles and practices common to the wine

  industry.

2. Effect laboratory tests using appropriate instrumentation.

3. Integrate chemistry theory into wine lab practices.

4. Perform common laboratory tests used in the wine industry.

5. Set up, carry out, and evaluate results of a variety of laboratory

  trials for analysis of wines.

6. Perform the common microbial assays used in the wine industry.

7. Evaluate and control quality of lab analyses and wine products.

Topics and Scope

I. Applying Chemistry Theory in a Wine Lab Setting

 A. Chemical analysis

 B. Reviewing procedures

 C. Assembling reagents

 D. Preparing instrumentation

 E. Preparing samples

 F. Performing assays

 G. Collecting and recording data

II. Basic Laboratory Skills

 A. Basic acid/base and biochemistry skills

 B. Use and care of glassware and lab equipment

 C. Scientific notation

 D. Disposing of old samples

 E. Distributing samples to appropriate lab areas

 F. Maintaining sanitation in lab areas

III. Instrumentation

 A. Centrifuges

 B. Refractometers

 C. Conductivity meters

 D. HPLC (High Performance Liquid Chromatography)

 E. Nephalometers

 F. Thermometers

 G. Density meters

 H. Hydrometers

 I. Aeration oxidation

 J. Cash still

 K. Spectrophotometer (UV and VIS)

 L. Gas chromatography

 M. Ebulliometer

 N. pH meter

 O. DI (deionized water unit) system

IV. Common Laboratory Tests

 A. Trials

  1. Stability trials

  2. Brix

  3. TA

  4. Total acidity determination pH

  5. Ammonia

  6. Amino assimilable nitrogen

  7. Soluble solids

  8. Potassium

  9. Volatile acidity

  10. Total and free SO2

  11. Alcohol determination

  12. Malic acids

  13. Residual sugar/glucose

  14. Dissolved oxygen

  15. Color/phenols

  16. Cold stabilities

  17. Heat stabilities

  18. Heavy metals (iron, copper)

B. Spectrophotometer Measurements

C. Paper Chromatography

D. Microbial assays

V. Quality Assurance and Control

 A. Quality Assurance

 B. Standardizing chemicals

 C. Verifying assay acceptability

 D. Completing analysis logs

 E. Correctly labeling samples

 F. Verifying analysis

 G. Maintaining handwritten data

Assignments:

Representative assignments.

1. Complete lab analyses.

2. Complete microbial assays.

3. Lab reports.

4. Midterm; final exam.

5. 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
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%
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%
Participation.

Representative Textbooks and Materials:

Wine Analysis for Production. Zoecklein, Bruce W. et. al. Kluwer Academic

Publisher, 1995.

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