| 12/21/2024 7:33:33 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 70 | Title:
BEG WINE |
|
| Full Title:
Beginning Wine Sensory Analysis |
| Last Reviewed:12/12/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.50 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
| Minimum | 1.50 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.50 | | Contact Total | 26.25 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 52.50 | Total Student Learning Hours: 78.75 | |
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:
Untitled document
An introductory wine sensory course designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting expertise useful at all levels of the wine industry. Course includes tasting many Sonoma County wines, learning basic tasting techniques, and an introduction to the fermentation process. Students should bring six matching wine glasses to every class session.
Prerequisites/Corequisites:
Minimum Age 18 or older
Recommended Preparation:
Course Completion of VIT 1 OR WINE 1
Limits on Enrollment:
Minimum Age 18 or older
Schedule of Classes Information
Description:
Untitled document
An introductory wine sensory course designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting expertise useful at all levels of the wine industry. Course includes tasting many Sonoma County wines, learning basic tasting techniques, and an introduction to the fermentation process. Students should bring six matching wine glasses to every class session.
(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Course Completion of VIT 1 OR WINE 1
Limits on Enrollment:Minimum Age 18 or older
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:
Untitled document
Upon completion of the course, students will be able to:
1. Describe the aromas of major red, white, and sparkling wine varieties, including but not
limited to Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel, Chardonnay, and
Sauvignon Blanc (SB)
2. Explain the impacts on wine flavor of the major steps in the red, white, sparkling and dessert
winemaking processes
3. Identify levels in wine of acid, sugar, body, alcohol, tannin, color, oak, and sulfites
4. Describe major wine defects
5. Describe the impact of aging on wine color and flavor
6. Summarize the latest research on wine sensory analysis
7. Discuss wine tasting setup
Topics and Scope
Untitled document
1. Introduction
a. Component versus descriptive analysis
b. Perception and recognition thresholds
c. Perception differences among individuals
2. Physiology of flavor
a. Aroma
b. Taste
c. Cross-modal effects
3. Sources of flavor
a. Grapes
b. Yeast
c. Oak barrels
d. Aging
4. Components analyzed
a. Acid
b. Sugar
c. Alcohol
d. Astringency
e. Bitterness
f. Sulfites
g. Color
h. Body
5. Descriptors analyzed
a. White wine
b. Oak impact
c. Red wine
d. Wine faults
6. Winemaking impact on flavor
a. Basic winemaking equipment and procedures
b. Grape ripeness for different wine styles
c. Yeast and malolactic fermentation
d. Sparkling winemaking procedures
e. Fortified wine procedures
7. Tastings, emphasizing style choices
a. Broad spectrum of white wines
b. Chardonnay
c. Sauvignon Blanc
d. Pinot Noir
e. Syrah
f. Cabernet family
g. Other reds
h. Red blends
i. Sparkling wines
j. Dessert wines
8. Setting up a wine tasting
a. Proper setting
b. Use of a scoring sheet
Assignments:
Untitled document
1. Sensory wine evaluation
2. Blind identification of major wine varietals
3. Blind identification of levels of major wine components
4. Class presentation on a particular wine, including background on the variety, region of origin
and winemaking techniques used
5. Written paper 4-6 pages in length on sensory wine evaluation
6. Quizzes on sensory characteristics of wine varietals (1 - 7)
7. Final exam: multiple choice, essay
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% |
| Written paper 4-6 pages in length. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
0 - 0% |
| None | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
30 - 60% |
| Sensory wine evaluation; blind identification of major wine varietals; blind identification of levels of major wine components. | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
20 - 40% |
| Quizzes and Final exam: multiple choice, essay | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 20% |
| Class presentation about a wine varietal. | |
Representative Textbooks and Materials:
Untitled document
The University Wine Course: A Wine Appreciation Text and Self Tutorial. 3rd ed. Baldy, Marian. Board and Bench Publishing. 2012 (classic)
Instructor prepared materials
Print PDF