12/30/2024 6:34:16 AM	WINE 3 Course Outline as of Fall 2006	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 3	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	4.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	4.00	Lab Scheduled	3.00		17.5 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	6.00			Contact Total	105.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 210.00

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:  WINE 53

Catalog Description:

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:

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: 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, 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

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:

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
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 40%
Homework problems, Lab reports, 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:

Baldy, Marian W. THE UNIVERSITY WINE COURSE. Wine Appreciation Guild,

1993.

Priewe, Jens. WINE, FROM GRAPE TO GLASS. Abbeville Press, 2002.

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