SRJC Course Outlines

10/1/2022 4:35:02 PMWINE 55A Course Outline as of Spring 2005

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 55ATitle:  LAB ANALYSIS OF WINES 1  
Full Title:  Lab Analysis of Wines 1
Last Reviewed:2/14/2022

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:  WINE 55

Catalog Description:
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An introduction to vineyard and winery laboratory practices including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
An introduction to vineyard and winery laboratory practices including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.
(Grade Only)

Prerequisites:
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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Upon successful completion of this course the student will be able to:
1. Utilize basic laboratory principles and practices common to the wine
  industry.
2. Effect laboratory tests using appropriate instrumentation.
3. Integrate chemistry theory into wine lab practices.
4. Perform common laboratory tests used in the wine industry.
5. Set up, carry out, and evaluate results of a variety of laboratory
  trials for analysis of wines.
6. Perform the common microbial assays used in the wine industry.
7. Evaluate and control quality of lab analyses and wine products.

Topics and Scope
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I. Applying Chemistry Theory in a Wine Lab Setting
 A. Chemical analysis
 B. Reviewing procedures
 C. Assembling reagents
 D. Preparing instrumentation
 E. Preparing samples
 F. Performing assays
 G. Collecting and recording data
II. Basic Laboratory Skills
 A. Basic acid/base and biochemistry skills
 B. Use and care of glassware and lab equipment
 C. Scientific notation
 D. Disposing of old samples
 E. Distributing samples to appropriate lab areas
 F. Maintaining sanitation in lab areas
III. Instrumentation
 A. Centrifuges
 B. Refractometers
 C. Conductivity meters
 D. HPLC (High Performance Liquid Chromatography)
 E. Nephalometers
 F. Thermometers
 G. Density meters
 H. Hydrometers
 I. Aeration oxidation
 J. Cash still
 K. Spectrophotometer (UV and VIS)
 L. Gas chromatography
 M. Ebulliometer
 N. pH meter
 O. DI (deionized water unit) system
IV. Common Laboratory Tests
 A. Trials
  1. Stability trials
  2. Brix
  3. TA
  4. Total acidity determination pH
  5. Ammonia
  6. Amino assimilable nitrogen
  7. Soluble solids
  8. Potassium
  9. Volatile acidity
  10. Total and free SO2
  11. Alcohol determination
  12. Malic acids
  13. Residual sugar/glucose
  14. Dissolved oxygen
  15. Color/phenols
  16. Cold stabilities
  17. Heat stabilities
  18. Heavy metals (iron, copper)
B. Spectrophotometer Measurements
C. Paper Chromatography
D. Microbial assays
V. Quality Assurance and Control
 A. Quality Assurance
 B. Standardizing chemicals
 C. Verifying assay acceptability
 D. Completing analysis logs
 E. Correctly labeling samples
 F. Verifying analysis
 G. Maintaining handwritten data

Assignments:
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Representative assignments.
1. Complete lab analyses.
2. Complete microbial assays.
3. Lab reports.
4. Midterm; final exam.
5. 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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