SRJC Course Outlines

2/28/2024 12:06:27 PMWINE 70 Course Outline as of Fall 2024

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 70Title:  BEG WINE SENSORY  
Full Title:  Beginning Wine Sensory Analysis
Last Reviewed:12/12/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

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:  AG 171

Catalog Description:
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An introductory wine tasting course designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting expertise in recognizing components that make up wine flavor and style. Course includes tasting Sonoma County as well as worldwide wines, learning basic tasting techniques, and an introduction to the fermentation process. Students should bring six matching wine glasses to every class session.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:
Course Completion of VIT 1 OR WINE 1; AND Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100)

Limits on Enrollment:
Age 18 or older

Schedule of Classes Information
Description: Untitled document
An introductory wine tasting course designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting expertise in recognizing components that make up wine flavor and style. Course includes tasting Sonoma County as well as worldwide wines, learning basic tasting techniques, and an introduction to the fermentation process. Students should bring six matching wine glasses to every class session.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Course Completion of VIT 1 OR WINE 1; AND Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100)
Limits on Enrollment:Age 18 or older
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:
At the conclusion of this course, the student should be able to:
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1. Recognize and evaluate major wine categories and several specific wine varietals based on sight, aroma, and taste
2. Explain the impact of major wine components, such as acid, tannin, sugar, oak, and alcohol on wine flavor
3. Describe the flavor impact of the winemaking process, wine aging, and major wine flaws
 

Objectives: Untitled document
At the conclusion of this course, the student should be able to:
1. Describe the aromas of major red, white, and sparkling wine varieties
2. Explain the impacts on wine flavor of the major steps in the red, white, sparkling and dessert winemaking processes
3. Identify levels in wine of acid, sugar, body, alcohol, tannin, color, oak, and sulfites
4. Describe major wine flaws
5. Describe the impact of aging on wine color and flavor
6. Describe the proper setup of a wine tasting, including use of a scoring sheet

Topics and Scope
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I. Introduction            
    A. Component versus descriptive analysis      
    B. Perception and recognition thresholds      
    C. Perception differences among individuals      
II. Physiology of Flavor            
    A. Aroma      
    B. Taste      
    C. Cross-modal effects      
III. Sources of Flavor            
    A. Grapes      
    B. Yeast      
    C. Oak barrels      
    D. Aging      
IV. Components Analyzed            
    A. Acid      
    B. Sugar      
    C. Alcohol      
    D. Astringency      
    E. Bitterness      
    F. Sulfites      
    G. Color      
    H. Body      
V. Descriptors Analyzed            
    A. White wine      
    B. Oak impact      
    C. Red wine      
    D. Wine faults      
VI. Winemaking Impact on Flavor            
    A. Basic winemaking equipment and procedures      
    B. Grape ripeness for different wine styles      
    C. Yeast and malolactic fermentation      
    D. Sparkling winemaking procedures      
    E. Fortified wine procedures      
VII. Tastings Emphasizing Style Choices            
    A. Broad spectrum of white wines      
    B. Chardonnay      
    C. Sauvignon Blanc      
    D. Pinot Noir      
    E. Syrah      
    F. Cabernet family      
    G. Other reds      
    H. Red blends      
    I. Sparkling wines      
    J. Dessert wines      
VIII. Setting up a Wine Tasting            
    A. Proper setting      
    B. Use of a scoring sheet

Assignments:
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1. Weekly wine sensory evaluation
2. Blind wine identifications of:
    A. Major wine varietals
    B. Levels of major wine components
3. Class presentation on a particular wine, including background on the variety, region of origin, and winemaking techniques used
4. Written paper on sensory wine evaluation (3-5 pages)
5. Quiz(zes) on sensory characteristics of wine varietals (1-7)
6. 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 - 20%
Written paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 60%
Wine sensory evaluation; blind wine identifications
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Quiz(zes); final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Class presentation


Representative Textbooks and Materials:
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The University Wine Course: A Wine Appreciation Text and Self Tutorial. 3rd ed. Baldy, Marian. Board and Bench Publishing. 2012 (classic).
Instructor prepared materials

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