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Upon successful completion of this course, students will be able to:
1. Utilize basic laboratory principles and practices common to the wine industry.
2. Perform laboratory tests using appropriate instrumentation.
3. Integrate chemistry theory into wine lab practices.
4. Set up, carry out, and evaluate results of a variety of laboratory trials for analysis of wines.
5. Understand the common microbial assays used in the wine industry.
6. Evaluate and control quality of lab analyses and wine products.
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I. Apply Basic Chemistry Theory and Practice in a Wine Lab
A. Apply basic principles of lab safety to a wine lab
B. Recognize, understand the use of, and be able to assemble all wine lab equipment used in a standard, medium-sized wine lab
C. Perform all wine assays (details below) done in-house in a standard, medium-sized wine lab
D. Understand chemical theory, formulas and equations used in wine lab analysis
E. Understand the principles of enzymatic analyses of wine
F. Know procedures for preparing wine samples
G. Dispose appropriately of samples and reagents
H. Understand how to collect, record and effectively present lab data
I. Effectively communicate the results of a lab assay in a written report
J. Understand and use scientific notation
K. Maintain sanitation in lab areas
II. Use the Following Instrumentation
A. Centrifuge
B. Conductivity meter
C. Aeration-oxidation apparatus
D. Cash still
E. Spectrophotometer (UV-VIS)
F. DI (deionized water unit) system
III. Understand the Basic Theory and Use in Wine of the Following Instrumentation and Assays
A. Nephalometer
B. High Performance Liquid Chromatography (HPLC)
C. Gas chromatograph/mass spectrometer (GC-MS)
D. Automated lab sampling instrument
E. Atomic absorbance and Inductively Coupled Plasma mass spectrometer (ICP-MS)
F. Thermocycler
G. Scorpion assay and similar genetic analyses
H. Selective plating for microbe identification
IV. Perform the Following Laboratory Procedures
A. Standardize NaOH with potassium hydrogen phthalate
B. Ammonia by ammonia probe
C. Yeast assimilable nitrogen assay by OPA
D. Volatile acidity by cash still
E. Total and free SO2 by aeration-oxidation
F. Malic acid by enzymatic assay
G. Residual sugar/glucose by enzymatic assay
H. Color/phenols by UV-Visible Spectroscopy
I. Cold stability
J. Heat stability
K. Other assays appropriate to medium-sized wine lab
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
15 - 30% |
| Lab reports | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
15 - 35% |
| Homework problem sets; lab reports and analyses with attention to evaluation of lab data | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 40% |
| Ability to accurately perform lab analyses | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
30 - 50% |
| Midterm and final: 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% |
| Attendance and participation | |
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Wine Analysis and Production. Zoecklein, Bruce W. et. al., Aspen, 2013
Instructor prepared materials
