SRJC Course Outlines

7/17/2019 3:23:51 AMWINE 123 Course Outline as of Fall 2018

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  WINE 123Title:  WINE FAULTS  
Full Title:  Causation and Detection of Wine Faults
Last Reviewed:3/26/2018

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled03 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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: 

Catalog Description:
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An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR Course Completion of VIT 1

Limits on Enrollment:
Must be 18 years or older

Schedule of Classes Information
Description: Untitled document
An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR Course Completion of VIT 1
Limits on Enrollment:Must be 18 years or older
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

Student Learning Outcomes:
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Students will be able to:
1. Process sensory information analytically to assess wine quality and soundness or lack thereof
2. Understand the components of wine and the basics of wine chemistry and microbiology
3. Identify flaws and faults in wine and offer remedies for their prevention and/or cure

Objectives: Untitled document
Upon completion of the course, students will be able to:
1. Describe the sensory characteristics of major wine defects
2. Describe the likely causes and remedies for defects
3. Explain the winegrowing and winemaking scenarios that contribute to flaws and faults
4. Identify the molecular compounds, microbes and practices that are responsible for undesirable
    characteristics in wine
5. Navigate their personal sensory thresholds for detecting and identifying wine defects
6. Identify wine flaws and faults in a blind triangulation test

Topics and Scope
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I. Introduction
    A. Olfaction
     B. Gustation
    C. Perception differences among individuals
II. Physiology of Flavor
    A. Aroma
    B. Taste
III. Analytical Tasting
IV. Primary, Secondary and Tertiary Aromas
V. Source of Flavors in Wine
     A. Grapes
    B. Yeast
    C. Oak barrels
    D. Aging
VI. Minor Components of Wine Analyzed
VII. Wine Defects Causation and Detection
    A. Appearance
    B. Alcohol/bitterness
    C. Brettanomyces
    D. Malolactic fermentation/diacetyl
    E. Metals/plastics
    F. Mold/lightstrike
    G. Oxidation
    H. Sulfur and its various forms
    I. Volatile acidity/ethyl acetate/acetic acid
    J. TCA-contaminated ("corked") wine

Assignments:
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1. Sensory evaluation of wine faults
2. Blind triangulation identification of wine faults
3. Four to seven quizzes on sensory characteristics, chemistry, microbiology, prevention and
    cure of wine faults
4. Final exam: multiple choice, triangulation test

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
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because skill demonstrations are more appropriate for this course.
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
40 - 70%
Sensory wine evaluations; blind identification of major wine faults
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 60%
Quizzes, final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%
None


Representative Textbooks and Materials:
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Instructor prepared materials

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