SRJC Course Outlines

1/25/2022 9:50:29 PMWINE 2 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 2Title:  FALL WINERY OPERATIONS  
Full Title:  Fall Winery Operations
Last Reviewed:12/9/2004

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.50Lab Scheduled2.006 min.Lab Scheduled35.00
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 87.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  WINE 51

Catalog Description:
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Operations of a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. Includes general cellar practices.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:

Limits on Enrollment:
Student must be at least 21 years of age in order to participate in wine tasting.

Schedule of Classes Information
Description: Untitled document
Operations of a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. Includes general cellar practices.
(Grade Only)

Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:Student must be at least 21 years of age in order to participate in wine tasting.
Transfer Credit:
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:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, the student will be able to:
1. Evaluate wine grapes before harvest.
2. Develop a harvest plan and harvest wine grapes.
3. Summarize the biochemistry of alcoholic fermentation and metabolic
pathways of wine yeasts.
4. Describe the conditions for yeast development.
5. Operate cellar equipment used for winemaking.
6. Solve cellar problems related to wine production.
7. Measure chemical and sensory traits of wine.
8. Inspect all wines in a cellar and recommend wine maintenance
  operations.
9. Plan and carry out winery operations.
10. Maintain up-to-date winery records.
11. Assess and take steps to ensure winery sanitation and safety.

Topics and Scope
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I. Winemaking Equipment
 A. Equipment overview
 B. Operation
II. Wine Grape Evaluation Before Harvest
III. Wine Grape Harvest Operations
IV. Production of New Wines Including Crush
 A. Biochemistry of alcoholic fermentation
 B. Metabolic pathways of wine yeasts
 C. Conditions for yeast development
V. Wine Maintenance
 A. New wines
 B. Wines from previous vintages
VI. Cellar Operations
 A. Routine operations
 B. Cellar problems
 C. Barrel and tank operations
 D. Inspection
 E. Maintenance
VII. Measuring Wine Traits
 A. Chemical traits
 B. Sensory traits
VIII. Equipment Operation, Maintenance, and Repair
IX. Winery Sanitation and Safety
X. Recordkeeping

Assignments:
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1. Reading in required text, 20 - 40 pages per week.
2. Write a harvest plan.
3. Evaluate grapes before harvest and write two-page summary of findings.
4. Crush current vineyard crop and make wine; bottle last year's class
  wine.
5. Measure chemical and sensory traits of wines and write a lab report
  describing findings.
6. Produce records of winery operations.
7. Mid-term and final exam.

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%
Lab reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Evaluate grapes; harvest plan; recordkeeping.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Crush grapes, make and bottle wine.
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:
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Krebs, Stephen J. NVC VITICULTURE & WINERY TECHNOLOGY WORKBOOK.
NVC PrintShop, 2001.

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