SRJC Course Outlines

7/21/2019 5:41:28 AMWINE 3 Course Outline as of Summer 2017

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 3Title:  INTRO TO ENOLOGY  
Full Title:  Introduction to Enology
Last Reviewed:10/13/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum4.00Lab Scheduled3.006 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total6.00 Contact Total105.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total 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:
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An introduction to the process and science of winemaking, including history, with an emphasis on the California industry.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:
Eligibility for ENGL 1A or equivalent

Limits on Enrollment:
Must be age 18 or older

Schedule of Classes Information
Description: Untitled document
An introduction to the process and science of winemaking, including history, with an emphasis on the California industry.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 1A or equivalent
Limits on Enrollment:Must be age 18 or older
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:TransferableEffective:Fall 2004Inactive:
 
UC Transfer:TransferableEffective:Fall 2005Inactive:
 
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. Demonstrate understanding of the process and science of winemaking, including history, with an emphasis on the California industry.
2.  Relate the principles of wine chemistry and microbiology to the production of wine.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Describe the fundamental concepts of enology.
2. Identify the principles of wine chemistry and microbiology.
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
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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 and 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.  Record-keeping Practices
XIII. Legal Compliance Requirements

Assignments:
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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 paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Worksheets, 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%
Quizzes and final exam: 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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The University Wine Course: A Wine Appreciation Text amd Self Tutorial, Baldy, Marian W., Wine Appreciation Guild, 2012
Wine, From Grape to Glass, Priewe, Jens,  Abbeville Press, 2006 (classic)

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