SRJC Course Outlines

7/5/2022 2:19:48 PMWINE 55 Course Outline as of Fall 2022

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 55Title:  LAB ANALYSIS OF WINES  
Full Title:  Lab Analysis of Wines
Last Reviewed:2/14/2022

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.008 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 157.50 

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 55A

Catalog Description:
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In this course, students learn about and practice winery laboratory procedures including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

Prerequisites/Corequisites:
Course Completion of CHEM 3A AND CHEM 3AL; OR CHEM 1A; OR CHEM 8; OR CHEM 42; OR CHEM 60


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
In this course, students learn about and practice winery laboratory procedures including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.
(Grade Only)

Prerequisites:Course Completion of CHEM 3A AND CHEM 3AL; OR CHEM 1A; OR CHEM 8; OR CHEM 42; OR CHEM 60
Recommended:
Limits on Enrollment:
Transfer Credit:CSU;
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:Effective:Inactive:
 
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. Explain the basic chemistry principles associated with major lab procedures performed in a medium-sized wine lab.
2. Execute all major lab procedures performed in a medium-sized wine lab.
 

Objectives: Untitled document
In order to achieve these learning outcomes, during the course students will:
1. Apply basic chemistry theory and lab practice in a wine lab.
2. Understand the set-up and accurate use of major lab instruments used in a medium-sized wine lab.
3. Understand the theory and procedures to assay major wine components analyzed in a medium-sized wine lab.
4. Understand the basic theory behind procedures normally performed in a state-of-the art wine lab, including genetic, microbiological, and chemical assays.

Topics and Scope
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I. Basic Chemistry Theory and Practice
     A. Lab safety
     B. Wine lab analysis (chemical theory, formulas and equations)
     C. Principles of enzymatic analyses of wine
     D. Procedures for preparing wine samples
     E. Disposal of samples and reagents
     F. Lab data collection process and recordkeeping
     G. Lab assay results and reports
     H. Sanitation in lab areas
     J. Standardize sodium hydroxide
II. Wine lab instruments
     A. pH meter
     B. Manual titratable acidity glassware
     C. Autotitrator for titratable acidity
     D. Centrifuge
     E. Conductivity meter
     F. Dissolved oxygen meter
     G. Confined space atmosphere monitor
     H. Aeration-oxidation apparatus
     I. Cash still
     J. Spectrophotometer (UV-VIS)
     K. Alcolyzer
     L. Deionized water unit system
     M. OenoFoss
     N. Chemwell (Astoria Pacific) discrete analyzer
     O. Gas chromatograph
     P. Nephelometer
     Q. Phase contrast microscope
     R. Brightfield microscope
III. Assay principles and procedures for wine properties
     A. pH
     B. Titratable acidity
     C. Turbidity
     D. Alcohol
     E. Residual sugar
     F. Volatile acidity
     G. Malic acid
     H. Assimilable nitrogen
     I. Sulfides
     J. Proteins
     K. Potassium bitartrate
     L. Dissolved oxygen
     M. Phenolics (tannins and pigments)
     N. Total and free SO2
     O. Wine spoilage organism presence and by-products
     P. Other assays appropriate to medium-sized wine lab
IV. Theory of state-of-the art wine analyses
     A. Fourier Transform Infrared Spectroscopy (FTIR)
     B. High Pressure Liquid Chromatography (HPLC)
     C. Gas Chromatography-Mass Spectrometry (GC- MS)
     D. Scorpion assay for detection of DNA
     E. Hemocytometer

Assignments:
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Lecture Related Assignments:
1. Weekly reading (5-20 pages)
2. Exams (2-3), including a final exam
 
Lab Related Assignments:
1. 2-3 lab reports (1-6 pages each)
2. Weekly lab protocol preparation (1-2 pages each)
3. Worksheets (8-12)
4. Troubleshoot lab instrument problems (1-4)
5. Perform lab assays for 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
10 - 40%
Lab Reports, Lab protocol preparation, Worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 10%
Troubleshoot lab instrument problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 40%
Lab assays for final exam
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 35%
Exams, including a final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%
Lab participation


Representative Textbooks and Materials:
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Wine Analysis and Production. Zoecklein, Bruce W. et. al. Springer. 2013
Instructor prepared materials

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