SRJC Course Outlines

9/30/2022 9:16:10 PMWINE 42.1 Course Outline as of Fall 2022

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 42.1Title:  FALL WINERY OPERATIONS  
Full Title:  Fall Winery Operations
Last Reviewed:2/14/2022

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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In this course, students will explore the hands-on operations used in a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. This course also includes general industry standards for 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
In this course, students will explore the hands-on operations used in a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. This course also includes general industry standards for 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. Understand, evaluate and perform key winemaking and wine lab procedures applicable to the fall season.
 

Objectives: Untitled document
In order to achieve these learning outcomes, during the course students will:
1. Evaluate suitability of wine grapes for harvest.
2. Start alcoholic and malolactic fermentations of wine grapes, including evaluation of proper wine additives.
3. Operate cellar equipment used for crushing, destemming, pressing, movement, cooling, and storage of grape juice and wine.
4. Choose and execute processing steps unique to white wine grapes, including whole cluster pressing and cold settling.
5. Choose and execute processing steps unique to red wine grapes, including cap management, cold soak, extended maceration, draining, pressing, and monitoring color and tannin development.
6. Perform and/or order lab analyses applicable to fall wine practices.
7. Perform proper cellar procedures involved in wine aging and storage, including detection of and response to wine faults.
8. Describe and execute proper cellar practices and safety, including compliance with legal requirements for record keeping.

Topics and Scope
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I. Harvest decisions      
     A. Sample grapes
     B. Test Brix
     C. Test pH
     D. Test titratable acidity by manual titration
     E. Test grape phenolics (at commercial lab)
     F. Seed and tannin ripeness
II. Starting fermentation      
     A. Inoculation
     B. Yeast nutrients
     C. Test nitrogen
     D. Adding SO2
III. 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
IV. 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
V. Malolactic fermentation
    A. Inoculation
    B. Test malic acid
VI. Aging and storage      
     A. Moving wine to barrel
     B. Topping
     C. Racking
     D. Monitoring
     E. Stave and Oak Adjuncts
VII. Wine additives
VIII Cellar Practices and Safety      
     A. Cellar organization
     B. Confined space safety
     C. Legal requirements
     D. Sanitation
     E. Record-keeping
     F. Use of cellar software and/or work orders
IX. Wine spoilage and defects      
X. Sensory analysis of sound and defective wines      
XI. Other Wine lab analysis      
     A. Test residual sugar
     B. Test alcohol by Alcolyzer
     C. Test SO2 by Ripper
 
Concepts presented in lecture are applied and practiced in lab.

Assignments:
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Lecture related assignments:
1. Weekly reading (5-30 pages)
2. Written evaluation of grapes before harvest (1-2 pages)
3. Work order exercises (5-10)
4. One midterm
5. Final exam
 
Lab related assignments:
1. Winemaking procedures lab exercises (4-5)
2. One winemaking project including:
   a. sample and evaluate grapes before harvest
    b. perform all tasks in making red and white wine
   c. make one barrel of red wine per group
   d. perform wine lab assays (2-3)

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
5 - 20%
Written evaluation of grapes; work order exercises
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 20%
Winemaking procedures lab exercises
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
25 - 60%
Winemaking project
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 45%
Midterm and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Participation


Representative Textbooks and Materials:
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Instructor prepared materials

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