11/21/2024 6:19:24 AM	WINE 55 Course Outline as of Fall 2022	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 55	Title:  LAB ANALYSIS OF WINES
Full Title:  Lab Analysis of Wines
Last Reviewed:2/14/2022

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	3.00	Lab Scheduled	3.00		8 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total 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:

In this course, students learn about and practice winery laboratory procedures including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

Prerequisites/Corequisites:
Course Completion of CHEM 3A AND CHEM 3AL; OR CHEM 1A; OR CHEM 8; OR CHEM 42; OR CHEM 60

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

In this course, students learn about and practice winery laboratory procedures including basic chemistry principles, laboratory techniques, and commonly used analysis methods for musts and wines.

(Grade Only)
Prerequisites:Course Completion of CHEM 3A AND CHEM 3AL; OR 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:	Transferable	Effective:	Fall 2004	Inactive:
UC Transfer:		Effective:		Inactive:
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:

1. Explain the basic chemistry principles associated with major lab procedures performed in a medium-sized wine lab.

2. Execute all major lab procedures performed in a medium-sized wine lab.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Apply basic chemistry theory and lab practice in a wine lab.

2. Understand the set-up and accurate use of major lab instruments used in a medium-sized wine lab.

3. Understand the theory and procedures to assay major wine components analyzed in a medium-sized wine lab.

4. Understand the basic theory behind procedures normally performed in a state-of-the art wine lab, including genetic, microbiological, and chemical assays.

Topics and Scope

I. Basic Chemistry Theory and Practice

     A. Lab safety

     B. Wine lab analysis (chemical theory, formulas and equations)

     C. Principles of enzymatic analyses of wine

     D. Procedures for preparing wine samples

     E. Disposal of samples and reagents

     F. Lab data collection process and recordkeeping

     G. Lab assay results and reports

     H. Sanitation in lab areas

     J. Standardize sodium hydroxide

II. Wine lab instruments

     A. pH meter

     B. Manual titratable acidity glassware

     C. Autotitrator for titratable acidity

     D. Centrifuge

     E. Conductivity meter

     F. Dissolved oxygen meter

     G. Confined space atmosphere monitor

     H. Aeration-oxidation apparatus

     I. Cash still

     J. Spectrophotometer (UV-VIS)

     K. Alcolyzer

     L. Deionized water unit system

     M. OenoFoss

     N. Chemwell (Astoria Pacific) discrete analyzer

     O. Gas chromatograph

     P. Nephelometer

     Q. Phase contrast microscope

     R. Brightfield microscope

III. Assay principles and procedures for wine properties

     A. pH

     B. Titratable acidity

     C. Turbidity

     D. Alcohol

     E. Residual sugar

     F. Volatile acidity

     G. Malic acid

     H. Assimilable nitrogen

     I. Sulfides

     J. Proteins

     K. Potassium bitartrate

     L. Dissolved oxygen

     M. Phenolics (tannins and pigments)

     N. Total and free SO2

     O. Wine spoilage organism presence and by-products

     P. Other assays appropriate to medium-sized wine lab

IV. Theory of state-of-the art wine analyses

     A. Fourier Transform Infrared Spectroscopy (FTIR)

     B. High Pressure Liquid Chromatography (HPLC)

     C. Gas Chromatography-Mass Spectrometry (GC- MS)

     D. Scorpion assay for detection of DNA

     E. Hemocytometer

Assignments:

Lecture Related Assignments:

1. Weekly reading (5-20 pages)

2. Exams (2-3), including a final exam

 

Lab Related Assignments:

1. 2-3 lab reports (1-6 pages each)

2. Weekly lab protocol preparation (1-2 pages each)

3. Worksheets (8-12)

4. Troubleshoot lab instrument problems (1-4)

5. Perform lab assays for final exam

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 10 - 40%
Lab Reports, Lab protocol preparation, Worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 5 - 10%
Troubleshoot lab instrument problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 40%
Lab assays for final exam
Exams: All forms of formal testing, other than skill performance exams.		Exams 15 - 35%
Exams, including a final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 25%
Lab participation

Representative Textbooks and Materials:

Wine Analysis and Production. Zoecklein, Bruce W. et. al. Springer. 2013

Instructor prepared materials

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