SRJC Course Outlines

12/15/2019 12:23:10 AMWINE 42.1 Course Outline as of Spring 2015

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 42.1Title:  FALL WINERY OPERATIONS  
Full Title:  Fall Winery Operations
Last Reviewed:10/27/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum2.00Lab Scheduled3.006 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total4.00 Contact Total70.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 105.00 

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 52.1

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 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
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 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:Spring 2006Inactive:
 
UC Transfer:TransferableEffective:Spring 2006Inactive:
 
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. Students will be able to:
Apply knowledge of a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, handling and storage of new wines, and general cellar practices.

Objectives: Untitled document
Upon completion of this course, students 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 wines in a cellar and recommend wine maintenance operations.
9.   Maintain up-to-date winery records.
10. 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
      A. Crush
      B. Biochemistry of alcoholic fermentation
      C. Metabolic pathways of wine yeasts
      D. Conditions for yeast development
V.   Wine Maintenance
      A. New wines
          1. Wine blending
          2. Wine temperature
          3. Wine stabilization
          4. Filtering
      B. Wines from previous vintages
VI.  Cellar Operations
      A. Routine operations
      B. Cellar problems
      C. Barrel and tank operations
      D. Bottling
      E. Inspection
      F. 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. Written harvest plan
3. Evaluation of grapes before harvest and two-page summary of findings
4. Crushing current vineyard crop; making wine; bottling
5. Measuring chemical and sensory traits of wines
6.  Lab reports
7. Producing records of winery operations
8. Under supervision of instructor, perform selected hands-on winemaking tasks
9. Midterm 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, summary of findings
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Evaluation of grapes; harvest plan; recordkeeping.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Crushing of grapes, making and bottling wine
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Midterm and Final: 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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NVC Viticulture & Winery Workbook. Krebs, Stephen J. Napa Valley College PrintShop, 2001 (Classic)
Instructor prepared materials

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