9/1/2024 3:16:53 AM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
WINE 42.1 | Title:
FALL WINERY OPERATIONS |
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Full Title:
Fall Winery Operations |
Last Reviewed:2/14/2022 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 2.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
Minimum | 2.00 | Lab Scheduled | 3.00 | 6 min. | Lab Scheduled | 52.50 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 4.00 | | Contact Total | 70.00 |
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| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 35.00 | Total 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:
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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.
(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: | | |
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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: | Spring 2006 | Inactive: | |
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UC Transfer: | Transferable | Effective: | Spring 2006 | Inactive: | |
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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. 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:
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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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