| 10/31/2024 6:03:16 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
WINE 70 | Title:
WINE COMP TASTE |
|
| Full Title:
Wine Component Tasting |
| Last Reviewed:12/12/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.50 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
| Minimum | 1.50 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.50 | | Contact Total | 26.25 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 52.50 | Total 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 sensory course designed to learn organoleptic tasting techniques including varietal characteristics and other components of the fermentation process.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Minimum age 21 or older
Schedule of Classes Information
Description:
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An introductory wine sensory course designed to learn organoleptic tasting techniques including varietal characteristics and other components of the fermentation process.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:Minimum age 21 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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | Transferable | Effective: | Fall 2004 | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of the course, students will be able to:
1. Identify eight common grape varieties by sight.
2. Identify eight common wine varieties by components.
3. Define the relationship between consumer and winery.
4. Explain the principles involved in the fermentation process.
5. Describe wine defects due to bacterial action.
6. Discuss wine tasting set up.
Topics and Scope
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I. Grape and Grape Components
A. Composition
B. Grape Varieties
II. Wine Components From Fermentation To Bottling
A. Fermentation Characteristics
B. Ageing
III. Wine Aging and Speciality Wine Components
A. Effects of Oxygen
B. Ports, Sherries, Etc.
IV. Wine Defects as Components
A. Bacterial
B. Wine Making Defects
V. How To Taste Wine; How To Set Up Tastings
VI. Blind Tasting and Sensory Evaluation
Assignments:
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Written reports regarding sensory wine evaluation.
Final exam: multiple choice, essay
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% |
| Written homework | |
| 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
20 - 50% |
| Sensory wine evaluation | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
20 - 40% |
| Final exam: multiple choice, essay | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 0% |
| None | |
Representative Textbooks and Materials:
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Instructor prepared industry handouts will be used.
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