SRJC Course Outlines

10/1/2022 4:36:39 AMWINE 55 Course Outline as of Fall 2016

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 55Title:  LAB ANALYSIS OF WINES  
Full Title:  Lab Analysis of Wines
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 Scheduled3.008 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 55A

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

Prerequisites/Corequisites:
Course Completion of CHEM 1A OR CHEM 8 OR CHEM 42 OR CHEM 60


Recommended Preparation:

Limits on Enrollment:

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

Prerequisites:Course Completion of CHEM 1A OR CHEM 8 OR CHEM 42 OR CHEM 60
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

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.   Understand the theory behind and execute all procedures performed in a medium-sized wine lab.
2.   Understand the basic theory behind procedures normally performed in a large wine lab, including genetic, microbiological, Fourier Transform Infrared Spectroscopy (FTIR), High Pressure Liquid Chromatography (HPLC), and Gas Chromatography-Mass Spectrometry (GC-MS) assays.
 

Objectives: Untitled document
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.

Topics and Scope
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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

Assignments:
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1.  Weekly lab analyses
2.  Weekly lab reports
3.  Midterm; final exam
4.  Reading 20 - 30 pages per week
5.  Homework problem sets

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
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


Representative Textbooks and Materials:
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Wine Analysis and Production. Zoecklein, Bruce W. et. al., Aspen, 2013
Instructor prepared materials

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