12/22/2024 3:17:50 AM	WINE 1 Course Outline as of Spring 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 1	Title:  WORLD VIT & WINE STYLES
Full Title:  World Viticulture and Wine Styles
Last Reviewed:8/14/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		17.5 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

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:  VIT 1
Formerly:  WINE 50

Catalog Description:

Survey of world viticulture and wine industries. Course includes:  history of viticulture; grapevine anatomy; worldwide grape, raisin and wine production and consumption; and world wine regions.

Prerequisites/Corequisites:
Minimum Age 18 or older

Recommended Preparation:
Eligibility for ENGL 1A or equivalent

Limits on Enrollment:
Must be age 18 or older

Schedule of Classes Information
Description:

Survey of world viticulture and wine industries. Course includes:  history of viticulture; grapevine anatomy; worldwide grape, raisin and wine production and consumption; and world wine regions. Must be 21 years of age to participate in wine tasting.

(Grade Only)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 1A or equivalent
Limits on Enrollment:Must be age 18 or older
Transfer Credit:CSU;UC.
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:	Transferable	Effective:	Fall 2004	Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

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.  Summarize the importance of grapes and grapevines worldwide historically, and currently.

2.  Explain grape production and consumption from a historical perspective.

3.  Survey the distribution of grapes worldwide.

4.  Analyze trends in worldwide grape, raisin, and wine production and consumption.

5.  Identify grapevine structures and describe the function of each.

6.  Describe the process of establishing a new vineyard.

7.  Assess wines and identify wine components based on tasting.

8.  Explain the winemaking process.

9. Identify, compare, and contrast the different wine regions in the world and the products of each.

Topics and Scope

I. History and Evolution

  A. Overview of worldwide importance of grapes and grapevines

  B. Origin of Vitis vinifera and its spread throughout the world

  C. Worldwide grape, raisin and wine production and consumption

    1. History

    2. Current trends

    3. Geographical distribution of grape growing worldwide

    4. Production trends

    5. Consumption trends

II. Grapevine Classification

  A. Species

    1. Vitis species

    2. North American species

    3. Oriental species

    4. Muscadina species

  B. Grape types

    1. Wine grapes

    2. Table grapes

    3. Raisins

  C. Overview of cultivars, clones, field selections, and rootstocks

III.  Vine Structure and Function

  A. Terminology

  B. Shoot system

  C. Root system

  C. Vine physiology

  E. Basic vine physiology

IV. Overview of Vineyard Establishment

V. Overview of Propagation Methods

VI. Overview of Worldwide Vineyard Production Practices

 A. Irrigation

 B. Fertilization

 C. Pruning

 D. Trellis systems

 E. Canopy management

 F. Common diseases and pests

VII. Wine Making Processes

 A. How wine is made

 B. Choice of oak

 C. How to assess a wine (component tasting)

VIII. Old World Wines and Vines

 A. France

 B. Germany

 C. Switzerland

 D. Austria

 E. Italy

 F. Spain

 G. Portugal

IX. New World Wines and Vines

 A. South America

 B. Mexico

 C. Australia

 D. New Zealand

 E. South Africa

 F. North America

X. Future Trends in Winemaking and Viticulture

Assignments:

1. Research and submit a 3-5 page report on one of the following: worldwide distribution of grapes, grape production and consumption from a historical perspective, or the importance of grapes historically and currently.

2. Research and turn in a report on grape production and consumption trends within different wine regions of the world.

3. Homework: classify on a worksheet wine styles of different areas of the world.

4. Midterm and 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 30 - 50%
Written homework, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Classification worksheet, reserach 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%
Final exam and midterm: Multiple choice, True/false, Matching items, Completion, Essay exams
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

About Wine,  J. Patrick Henderson, Delmar Cengage Learning; 2nd edition, 2011.

Wine, An Introduction, Amerire and Singleton, UCD, 1977, Rev. 2000. (classic)

Vines, Grapes and Wines. Robinson, Jancis. Phaidon, 1997. (Classic)

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