SRJC Course Outlines

10/1/2022 3:55:48 AMWINE 70 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 70Title:  WINE COMP TASTE  
Full Title:  Wine Component Tasting
Last Reviewed:1/23/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled3.008 max.Lecture Scheduled24.00
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total24.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  48.00Total Student Learning Hours: 72.00 

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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Designed for wine industry personnel to learn organoleptic tasting techniques including varietal characteristics and other components of the fermentation process.  A sensory course. (Formerly AG 281.23).

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
A sensory course designed for wine industry personnel to learn organoleptic tasting techniques. Varietal characteristics & components of fermentation process. (Formerly AG 281.23).
(Grade or P/NP)

Prerequisites:Minimum Age 21 or older
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

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Students will:
1.   Identify eight common grape varieties by sight.
2.   Identify eight common wine varieties by components.
3.   Discuss history and development of the wine industry in Sonoma County
    and California.
4.   Define the relationship between consumer and winery.
5.   Explain the principles involved in the fermentation process.
6.   Describe wine defects due to bacterial action.
7.   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 Ageing 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.

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
20 - 40%
Exams
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
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 50%
Sensory evaluation and attendance


Representative Textbooks and Materials:
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Instructor prepared industry handouts will be used.

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