| 12/21/2024 5:19:21 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
AG 59.1 | Title:
INTRO TO ENOLOGY |
|
| Full Title:
Introduction to Enology |
| Last Reviewed:9/13/2021 |
| 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 or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
AG 259
Catalog Description:
Untitled document
An introduction to the process and science of winemaking, including history, with an emphasis on the California industry.
Prerequisites/Corequisites:
Minimum Age 21 or older
Recommended Preparation:
Limits on Enrollment:
Must be 21 or older to enroll in this class.
Schedule of Classes Information
Description:
Untitled document
An introduction to the history, chemistry and technology of wine making, with an emphasis on the California industry.
(Grade or P/NP)
Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:Must be 21 or older to enroll in this class.
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 2005 | Inactive: | |
| |
| C-ID: |
Certificate/Major Applicable:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
Upon completion of this course, the student will be able to:
1. Describe the fundamental concepts of enology.
2. Relate the principles of wine chemistry and microbiology to the
production of wine.
3. Identify and describe all basic tasks required for winemaking.
4. Summarize the climate, soil and geographic factors that contribute to
the uniqueness of wine.
5. Develop a plan for the production of a premium wine.
6. Evaluate alternative winemaking practices.
7. Assess results of winemaking experiments.
8. Evaluate wine quality and diagnose spoilage disorders.
9. Implement safe and legally compliant winery practices.
Topics and Scope
Untitled document
I. Introduction and History of California Winemaking
II. Fundamental Concepts of Enology
III. Viticulture and Grape Varieties used for Wine Production
IV. Traditional European Wine Styles
V. Influence of Climate, Soils, and Topography on Wine Quality
VI. Wine Production
A. Introduction to Fermentation Chemistry
B. Role of Yeasts and Bacteria in Fermentation
C. Grape Crushing, Pressing, and Fermentation Practices
1. Red Wine Harvesting, Crush, and Fermentation
2. White Wine Harvesting, Crush, and Fermentation
3. Sparkling Wine and Brandy Production
4. Dessert Wines
D. Alternative Winemaking Practices
VII. Tasting Analytically & Sensory Evaluation
VIII. Wine Chemistry
A. Overview
B. Wine Additives
C. Sulfur Dioxide Chemistry
D. Winemaking Experiments (Demonstrations)
IX. Wine Processing and Cellar Procedures
A. Post-Fermentation Handling of Wine
B. Barrel and Tank Storage of Wine
C. Aging
D. Filtration
E. Fining
F. Racking and Bottling Practices
G. Case Storage
H. Shipping of Bottled Wine
X. Wine Spoilage Disorders
XI. Winery Sanitation and Safety Practices
XII. Recordkeeping Practices
XIII. Legal Compliance Requirements
Assignments:
Untitled document
1. Textbook reading, 25 - 40 pages per week.
2. Complete worksheets on fermentation chemistry.
3. Write summaries of winemaking experiments, evaluating results.
4. Write a plan for the production, handling, and storage of a premium
wine.
5. Quizzes, 3-4; Final exam.
6. Term paper, 5 - 7 pages, on a topic such as the history of California
winemaking or the production of premium wine.
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
20 - 40% |
| Term papers, Summaries of experiments. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
20 - 40% |
| Homework problems, Production plan; evaluation of experiments. | |
| 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
20 - 40% |
| 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 - 15% |
| Attendance and participation. | |
Representative Textbooks and Materials:
Untitled document
Baldy, Marian W. THE UNIVERSITY WINE COURSE. Wine Appreciation Guild,
1993.
Priewe, Jens. WINE, FROM GRAPE TO GLASS. Abbeville Press, 2002.
Print PDF