SRJC Course Outlines

9/24/2021 10:38:36 PMWINE 3 Course Outline as of Fall 2022

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 3Title:  INTRO TO ENOLOGY  
Full Title:  Introduction to Enology
Last Reviewed:9/13/2021

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. Includes basic viticulture, harvest decisions, crushing, fermentation, pressing, basic wine chemistry, aging and processing, bottling, wine additives, sensory evaluation, use of oak, wine defects, winery equipment, filtration and preparation for bottling. Covers red, white and sparkling wines. Transfers to CSU only

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. Includes basic viticulture, harvest decisions, crushing, fermentation, pressing, basic wine chemistry, aging and processing, bottling, wine additives, sensory evaluation, use of oak, wine defects, winery equipment, filtration and preparation for bottling. Covers red, white and sparkling wines. Transfers to CSU only
(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:
Upon completion of the course, students will be able to:
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1. Demonstrate understanding of important steps in the process and science of red, white, sparkling and dessert winemaking.
2. Relate basic principles of wine chemistry and microbiology to the production of wine.
 

Objectives: Untitled document
In order to achieve these learning outcomes, during the course students will:
1. Understand basic principles of viticulture to make harvest decisions and effectively discuss vineyard practices with viticulturalists.
2. Identify, describe, and make educated choices about each step in the winemaking process.
3. Describe the basic chemistry of important wine components including acids, sugar, alcohol, phenolic compounds, sulfur dioxide and flavor compounds.
4. Compare and contrast the microbes that impact wine, including yeast, malolactic bacteria, and spoilage organisms.
5. Develop a plan to produce a premium wine.
6. Perform wine lab assays used in small to medium-size wineries, and evaluate results.
7. Evaluate wine quality and diagnose spoilage disorders.
8. Implement safe and legally compliant winery practices.

Topics and Scope
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I. Basic Viticulture
       A. Varietal selection
      B. Rootstocks
      C. Trellising and training
      D. Pruning
      E. Crop estimations
      F. Harvest decision-making
            1. Lab tests
            2. Evaluating flavor
            3. Evaluation seed and tannin maturity
II. Harvest Decisions
       A. Test Brix
      B. Test pH
      C. Test titratable acidity by manual titration
      D. Test titratable acidity by autotitrator
III. Starting Fermentation
       A. Inoculation
      B. Yeast nutrients
      C. Test nitrogen (at ETS)
      D. Test nitrogen (NOPA and ammonia)
      E. Adding SO2
IV. Processing White Grapes for Wine
       A. Destemming/crushing
      B. Programming the press
      C. Whole cluster pressing
      D. Cold settling
      E. Hoses and fittings and cellar organization
      F. Pump types and usage
      G. Monitoring fermentation
V. Processing Red Grapes for Wine
       A. Destemming/crushing
      B. Cold soak
      C. Pumpovers and Punchdowns
      D. Extended maceration
      E. Drain and press
      F. Test phenolics by spectrophotometer
VI. Malolactic Fermentation - Test Malic by Paper Chromatography
VII. Aging and Storage
       A. Storage types and barrel selection
      B. Going to barrel
      C. Topping
      D. Racking
      E. Monitoring
      F. Barrel sanitation and storage
VIII. Fining, Filtration
       A. Types of filters
      B. Use of crossflow filter
      C. Fining types and practices
IX. Deacidification and Dealcoholization
X. Wine Packaging and Closures
XII. Bottling
      A. Sanitation
      B. Quality control
XII. Production of Sparkling and Dessert Wines
XIII. Cellar Practices and Safety
      A. Legal requirements
      B. Sanitation
XIV. Wine spoilage and Defects
XV. Sensory Analysis
       A. Pair test
      B. Detecting faults
XVI. Wine Chemistry and Microbiology
       A. Atomic structure
      B. Acids
      C. Sugars
      D. Nitrogen
      E. Sulfur dioxide
      F. Phenolic compounds
      G. Flavor compounds
      H. Wine additives
      I. Wine yeast and bacteria
XVII. Wine Lab Analysis
       A. Brix
      B. pH
      C. Titratable acidity by manual titration
      D. Titratable acidity by autotitrator
      E. SO2 by Ripper
      F. CO2 by carbodoseur
      G. Heat stability
      H. Potassium bitartrate stability
      I. Phenolics by spectrophotometer
      J. Alcohol by ebulliometer and Alcolyzer
      K. Malic acid by paper chromatography
      I. Residual sugar by Fermentest
 
All lab topics will be aligned with lecture topics.

Assignments:
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1. Weekly reading (10 - 40 pages)
2. Weekly Problem sets (20 - 50 questions)
3. 10-18 Lab worksheets (2 - 4 pages each)
4. One written winemaking plan (8 - 12 pages)
5. Perform lab assays (6 - 12)
6. Make a wine following commercial production techniques
7. Final lecture exam
8. Final lab 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
10 - 40%
Winemaking plan; lab worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 50%
Weekly multiple-choice problem sets; Lab worksheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 25%
Perform lab assays, make a wine
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 45%
Final lecture exam; Final lab exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 15%
Lab participation


Representative Textbooks and Materials:
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The University Wine Course: A Wine Appreciation Text and Self Tutorial. 3rd ed. Baldy, Marian. Wine Appreciation Guild. 2012 (classic)
Concepts in Wine Technology, Small Winery Operations. 3rd ed. Margalit, Yair. Wine Appreciation Guild. 2012 (classic)
Wine Science: Principles and Applications. 5th ed. Jackson, Ronald. Academic Press. 2020.
Instructor prepared lab manual

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