| 12/21/2024 6:48:26 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
VIT 131 | Title:
FRUIT QUALITY ASSURANCE |
|
| Full Title:
Working with Your Winemaker - Fruit Quality Assurance |
| Last Reviewed:9/13/2021 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 9.00 | 2 max. | Lecture Scheduled | 18.00 |
| Minimum | 1.00 | Lab Scheduled | 0 | 2 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 9.00 | | Contact Total | 18.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 36.00 | Total Student Learning Hours: 54.00 | |
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:
Catalog Description:
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The primary aspects of winegrape quality improvement will be covered. The student will write a detailed plan to improve fruit quality in the vineyard, and then assess and evaluate the degree of improvement achieved. This short course also addresses enhancing communication skills between the grower and the winemaker and/or grape buyer.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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The primary aspects of winegrape quality improvement will be covered. The student will write a detailed plan to improve fruit quality in the vineyard, and then assess and evaluate the degree of improvement achieved. This short course also addresses enhancing communication skills between the grower and the winemaker and/or grape buyer.
(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
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: | | Effective: | | 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
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. The student will be able to identify, assess and recommend vineyard
practices that will improve wine grape quality.2. The student will be able to develop a written farming plan for the
implementation of fruit quality improvement practices.3. The student will be able to evaluate the effectiveness of the farming
plan.4. The student will be able to clearly communicate how the farming plan
will improve the winegrape quality.
Objectives:
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Upon successful completion of this course, the student will be able to:
1. Identify and describe how specific vineyard practices can improve the
fruit quality.
2. Develop and write a detailed vineyard farming plan to implement fruit
quality improvement practices.
3. Develop and write an assessment plan to quantify and evaluate the level
of fruit quality improvement.
4. Explain how fruit quality assessment plans can be effective.
5. Clearly communicate the assessment plan as part of a grape contract
negotiation.
Topics and Scope
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I. Overview of winegrape quality assurance practices
A. Canopy management
B. Deficit irrigation
C. Vine nutrition
D. Use of technology, e.g., Normalized Differential Vegetative Index
(NDVI), remote imagery, canopy and soil
sensors, leaf pressure chambers
II. Identification vineyard problems that limit fruit quality
A. Non-uniform ripening
B. Poor irrigation/fertilization
C. Vine vigor imbalance
III. Writing a vineyard management plan
A. Specific vineyard problems requiring attention
B. Farming practices that address the specific problems
C. Appropriate timing of the farming practices
IV. Evaluation and assessment of wine grape quality
A. Targeting specific wine styles
B. Fruit parameters that result in a specific wine style
C. Post-harvest wine evaluation
D. Determination of which specific vineyard practices contributed to
specific wine flavor/color/aroma characteristics
V. Writing a wine grape quality assessment and evaluation plan
A. Correlate vineyard practices to fruit parameters at harvest
B. Correlate vineyard practices to wine quality
C. Evaluation of the level of fruit quality improvement
VI. Communication with winemakers and grape buyers
A. Vocabulary and definitions
B. Identification of shared goals
C. Solicitation and utilization of feedback
VII. Grape contract negotiations
A. Fruit parameters
B. Timing
C. Delivery
D. Price (per ton vs. per acre)
VIII. Determination of optimum time/conditions for harvest
A. Winery tank space and capacity
B. Picking bin size options
C. Trucking
D. Night harvest vs. day harvest
Assignments:
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1. Research (internet, other) on wine grape quality assurance practices.
(approx. 2 hours/week)
2. Write a vineyard management plan that incorporates researched assurance
practices. (approx. 6-10 pages)
3. Write a plan for assessment and evaluation of vineyard management plan.
(approx. 3-5 pages)
4. Research multiple grape contracts and summarize pertinent negotiation
points (2-3 pages)
5. Quizzes (1-2)
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
45 - 60% |
| Fruit quality assurance plan for one year cycle | |
| 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
0 - 0% |
| None | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
20 - 30% |
| Matching items, Completion, Short answer | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
15 - 25% |
| Oral project presentation; participation | |
Representative Textbooks and Materials:
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Instructor prepared materials
"The Code of Sustainable Winegrowing Practices Workbook, 3rd edition",
Wine Institute of California and the California Association of Wine Grape
Growers,
2013.
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