SRJC Course Outlines

6/14/2024 12:27:02 PMWINE 1 Course Outline as of Fall 2005

Changed Course

Discipline and Nbr:  WINE 1Title:  WORLD VIT & WINE STYLES  
Full Title:  World Viticulture and Wine Styles
Last Reviewed:8/14/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled017.5 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:  VIT 1
Formerly:  WINE 50

Catalog Description:
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Survey of world viticulture and wine industries. Course includes history of viticulture; grapevine anatomy; worldwide grape, raisin and wine production and consumption; and world wine regions. Must be 21 years of age to participate in wine tasting.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Survey of world viticulture and wine industries. Must be 21 years of age to participate in wine tasting.
(Grade Only)

Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:TransferableEffective:Fall 2004Inactive:
UC Transfer:TransferableEffective:Fall 2004Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, the student will be able to:
1.  Summarize the importance of grapes and grapevines worldwide,
historically and currently.
2.  Explain grape production and consumption from a historical
3.  Survey the distribution of grapes worldwide.
4.  Analyze trends in worldwide grape, raisin, and wine production and
4.  Identify grapevine structures and describe the function of each.
5.  Describe the process of establishing a new vineyard.
6.  Assess wines and identify wine components based on tasting.
7.  Explain the winemaking process.
8. Identify and compare and contrast the different wine regions in the
world and the products of each.

Topics and Scope
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I.   History and Evolution
  A. Overview of worldwide importance of grapes and grapevines
  B. Origin of Vitis vinifera and its spread throughout the world
  C. Worldwide grape, raisin and wine production and consumption
    1. History
    2. Current trends
    3. Geographical distribution of grape growing worldwide
    4. Production trends
    5. Consumption trends
II. Grapevine Classification
  A. Species
    1. Vitis species
    2. North American species
    3. Oriental species
    4. Muscadina species
  B. Grape types
    1. Wine grapes
    2. Table grapes
    3. Raisins
  C. Overview of cultivars, clones, field selections, and rootstocks
III.  Vine Structure and Function
  A. Terminology
  B. Shoot system
  C. Root system
  C. Vine physiology
  E. Basic vine physiology
IV. Overview of Vineyard Establishment
V. Overview of Propagation Methods
VI. Overview of Worldwide Vineyard Production Practices
 A. Irrigation
 B. Fertilization
 C. Pruning
 D. Trellis systems
 E. Canopy management
 F. Common diseases and pests
VII. Wine Making Processes
 A. How wine is made
 B. Choice of oak
 C. How to assess a wine (component tasting)
VIII. Old World Wines and Vines
 A. France
 B. Germany
 C. Switzerland
 D. Austria
 E. Italy
 F. Spain
 G. Portugal
IX. New World Wines and Vines
 A. South America
 B. Mexico
 C. Australia
 D. New Zealand
 E. South Africa
 F. North America
X. Future Trends in Winemaking and Viticulture

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1.  Research and submit a 2-3 page report on one of the following:
worldwide distribution of grapes, grape production and consumption from a
historical perspective, or the importance of grapes historically and
2. Research and turn in a report on grape production and consumption
trends within different wine regions of the world.
3. Homework: classify on a worksheet wine styles of different areas of the
4.  Midterm and final exam.
5. Reading, 20-30 pages per week.

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%
Written homework, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Classify wine styles by region.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Wine component identification.
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Multiple choice, True/false, Matching items, Completion, Essay exams
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%

Representative Textbooks and Materials:
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WINE, AN INTRODUCTION, Amerire and Singleton, UCD, 1977, Rev. 2000.
VINES, GRAPES, AND WINES. Robinson, Jancis. Phaidon, 1997.

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