12/22/2024 3:33:08 AM	WINE 150 Course Outline as of Spring 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 150	Title:  ARTISAN WINEMAKING
Full Title:  Artisan Winemaking Operations
Last Reviewed:10/13/2014

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	2.00	Lab Scheduled	1.50		6 min.	Lab Scheduled	26.25
		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:  52.50

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 an artisan winery.

Prerequisites/Corequisites:
Minimum Age 18 or older

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be 18 years 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 an artisan winery.

(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be 18 years 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, students 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.

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.  Fining 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 dessert wines are made

Assignments:

1.  Reading: approximately 25 pages per week

2.  Lab: demonstration of wine lab processes

3.  Final project: Write a wine production plan (steps and methods) for 1 red and 1 white wine (5-10 pages) and deliver an oral presentation  in class

4.  Final exam.

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 10 - 20%
Final project
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 40 - 50%
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 10 - 20%
Final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Instructor prepared materials

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