SRJC Course Outlines

10/1/2022 3:50:11 AMWINE 55B Course Outline as of Summer 2005

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  WINE 55BTitle:  LAB ANALYSIS OF WINES 2  
Full Title:  Lab Analysis of Wines 2
Last Reviewed:5/2/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 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: 

Catalog Description:
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Course covers various wine analysis techniques and interpretation of results including the importance of each analyte in the spectrum of winery operations.

Prerequisites/Corequisites:
Course Completion of WINE 55 ( or WINE 55A or WINE 55)


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Course covers various wine analysis techniques and interpretation of results including the importance of each analyte in the spectrum of winery operations.
(Grade Only)

Prerequisites:Course Completion of WINE 55 ( or WINE 55A or WINE 55)
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:Summer 2005Inactive:Fall 2017
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon successful completion of this course the student will be able to:
1. Utilize advanced laboratory principles and practices common to the wine
  industry.
2. Effect wine laboratory analyses using appropriate instrumentation.
3. Set up, carry out, and evaluate results of a variety of laboratory
  trials for analysis of wines.
4. Perform the common microbial assays used in the wine industry.
5. Evaluate and control quality of lab analyses and wine products.
6. Determine importance of each analyte in the spectrum of winery
  operations.

Topics and Scope
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1. Analysis of Wines and Musts
2. Grape Maturity and Quality
3. Hydrogen Ion (pH) and Fixed Acids
4. Carbohydrates
5. Alcohols and Extract
6. Phenolic Compounds and Wine Color
7. Nitrogen Compounds
8. Sulfur
9. Dioxide and Sorbic Acid
10. Volatile Acidity
11. Metals, Cations and Anions
12. Sorbic Acid, Benzoic Acid and Dimethyl Dicarbonate
13. Oxygen, Carbon and Nitrogen
14. Tartrates and Instabilities
15. Fining and Fining Agents
16. Sanitation
17. Basic Principles of Microbiology in the Winery
18. Analytical Methods

Assignments:
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Representative assignments.
1. Lab analyses.
2. Lab reports.
3. Midterm; final exam.
4. Reading 20 - 30 pages per week.

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
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
40 - 70%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 50%
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 - 10%
Participation.


Representative Textbooks and Materials:
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Wine Analysis for Production. Zoecklein, Bruce W. et. al. Kluwer Academic
Publisher, 1995.

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