SRJC Course Outlines

9/27/2022 3:10:30 AMWINE 70 Course Outline as of Spring 2015

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 Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

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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An introductory wine sensory course designed to learn organoleptic tasting techniques including varietal characteristics and other components of the fermentation process.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:

Limits on Enrollment:
Must be age 18 or older

Schedule of Classes Information
Description: Untitled document
An introductory wine sensory course designed to learn organoleptic tasting techniques including varietal characteristics and other components of the fermentation process.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:
Limits on Enrollment:Must be age 18 or older
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 completion of the course, students will be able to:
1.   Identify eight common grape varieties by sight.
2.   Identify eight common wine varieties by components.
3.   Define the relationship between consumer and winery.
4.   Explain the principles involved in the fermentation process.
5.   Describe wine defects due to bacterial action.
6.   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 Aging 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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1. Sensory wine evaluation.
2. Class presentation on a particular wine; including background on the variety, region of origin and winemaking techniques used.
2. Written paper 4-6 pages in length on sensory wine evaluation.
3. Final exam: multiple choice, essay

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 paper 4-6 pages in length.
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
20 - 50%
Sensory wine evaluation
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Final exam: multiple choice, essay
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Class presentation.


Representative Textbooks and Materials:
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Unversity Wine Course. Baldy, Marian.W, Wine Appreciation Guild, Third Ed., 2010
Instructor prepared industry handouts.

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