12/26/2024 7:57:15 PM	WINE 70 Course Outline as of Fall 2018	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 70	Title:  BEG WINE SENSORY
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:

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; AND Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Age 18 or older

Schedule of Classes Information
Description:

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; AND Eligibility for ENGL 100 or ESL 100
Limits on Enrollment: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

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.  Recognize and evaluate major wine categories and several specific wine varietals based on

    sight, aroma and taste

2.  Explain the impact of major wine components, such as acid and alcohol, on flavor

3.  Describe the flavor impact of major steps in the winemaking process

 

Objectives:

At the conclusion of this course, the student should 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

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. Describe wine tasting setup

Topics and Scope

I. Introduction            

    A. Component versus descriptive analysis      

    B. Perception and recognition thresholds      

    C. Perception differences among individuals      

II. Physiology of Flavor            

    A. Aroma      

    B. Taste      

    C. Cross-modal effects      

III. Sources of Flavor            

    A. Grapes      

    B. Yeast      

    C. Oak barrels      

    D. Aging      

IV. Components Analyzed            

    A. Acid      

    B. Sugar      

    C. Alcohol      

    D. Astringency      

    E. Bitterness      

    F. Sulfites      

    G. Color      

    H. Body      

V. Descriptors Analyzed            

    A. White wine      

    B. Oak impact      

    C. Red wine      

    D. Wine faults      

VI. 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      

VII. 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      

VIII. Setting up a Wine Tasting            

    A. Proper setting      

    B. Use of a scoring sheet

Assignments:

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:

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