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Active as of Fall Semester 2013
I. General Information
1. Course Title:
Molecular Principles in Grape and Wine
2. Course Prefix & Number:
VITI 1105
3. Course Credits and Contact Hours:
Credits: 4
Lecture Hours: 4
4. Course Description:
This course puts emphasis on basic chemical fundamentals, organic chemistry, biochemistry, and their focused applications in the grape and wine industry.
5. Placement Tests Required:
Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
VITI 1105 - Molecular Principles in Grape and Wine
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1105 - Molecular Principles in Grape and Wine
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
Missouri State University, VIN 105, 3 credits
Highland Community College, Kansas, VIN 105, 3 credits
2. Transfer - regional institutions with which this course has a written articulation agreement:
Name of Institution |
Date of Acceptance |
Discipline/Area/Program of Transfer |
The Viticulture and Enology Science and Technology Alliance (VESTA):Missouri State – West Plains |
2003 |
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology |
N.E.Iowa Community College |
2004 |
|
Redlands C.C., OK |
2005 |
|
Rend Lake C.C., IL |
2007 |
|
Michigan State University |
2008 |
|
Highland C.C., KS |
2008 |
|
Arkansas Tech. University |
2009 |
|
III. Course Purpose
Program-Applicable Courses – This course fulfills a requirement for the following program(s):
Enology Certificate
Enology AAS Degree
Viticulture Certificate
Viticulture AAS Degree
IV. Learning Outcomes
1. College-Wide Outcomes
College-Wide Outcomes/Competencies |
Students will be able to: |
Demonstrate oral communication skills |
explain the common winemaking elements |
Demonstrate written communication skills |
produce documents demonstrating chemical interactions. |
Analyze and follow a sequence of operations |
analyse a solution to determine the potential alcohol of the resulting wine. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- demonstrate knowledge of qualitative winemaking tools.
- analyse the buffer capacity of a solution.
- apply the principles of chemical equilibrium.
- demonstrate knowledge of soluable solids.
- demonstrate knowledge of fining agents.
- demonstrate knowledge of the physical properties of gases.
- demonstrate knowledge of the common elements in grapes, must and wine.
- apply the principles of the action of sulfur dioxide to stabilize wine
- demonstrate knowledge of the chemical bonds in winemaking.
- demonstrate knowledge of the chemical quantities in wine.
- demonstrate knowledge of qualitative winemaking tools.
- demonstrate knowledge of the carbonyl compounds in wine.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Qualitative and Quantitative Tools of Chemistry
- Qualitative Winemaking Tools
- Elements, Atoms and the Periodic Table
- Common Winemaking Elements
- Periodic Properties of Elements
- Elements in Grapes, Must and Wine
- Names, Formulas, and Uses of Inorganic Compounds
- Winemaking Formulas in Daily Use
- Chemical Bonds
- Organic Compounds
- Carbonyl/Nitrogen Compounds, Phenolics, TCA, and Aroma
- Chemical Quantities
- Chemical Reactions
- Sugar Conversion, Alcohol, and Sulfur Dioxide
- Physical Properties of Gasses
- Oxygen, Nitrogen, and Hydrogen Sulfide
- Molecular Interaction
- Wine Additives, Sanitation Solutions, Laboratory Solutions, Fining Material
- Liquids, Solids, and Solutions
- Soluble Solids, Chemical Interactions, Heat Stability Chemical Additives, Hard and Soft Water Cleaners/Sanitizers
- Reaction Rates and Chemical Equilibrium
- Esters, Copper Sulfate, Cold/Heat Stability, and Accelerated Aging
- Acids and Bases
- Wine Acidity, Buffer Capacity, pH, VA, and ML
I. General Information
1. Course Title:
Molecular Principles in Grape and Wine
2. Course Prefix & Number:
VITI 1105
3. Course Credits and Contact Hours:
Credits: 4
Lecture Hours: 4
4. Course Description:
This course puts emphasis on basic chemical fundamentals, organic chemistry, biochemistry, and their focused applications in the grape and wine industry.
5. Placement Tests Required:
Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
VITI 1105 - Molecular Principles in Grape and Wine
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1105 - Molecular Principles in Grape and Wine
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
Missouri State University, VIN 105, 3 credits
Highland Community College, Kansas, VIN 105, 3 credits
2. Transfer - regional institutions with which this course has a written articulation agreement:
Name of Institution |
Date of Acceptance |
Discipline/Area/Program of Transfer |
The Viticulture and Enology Science and Technology Alliance (VESTA):Missouri State – West Plains |
2003 |
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology |
N.E.Iowa Community College |
2004 |
|
Redlands C.C., OK |
2005 |
|
Rend Lake C.C., IL |
2007 |
|
Michigan State University |
2008 |
|
Highland C.C., KS |
2008 |
|
Arkansas Tech. University |
2009 |
|
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):
Enology Certificate
Enology AAS Degree
Viticulture Certificate
Viticulture AAS Degree
IV. Learning Outcomes
1. College-Wide Outcomes
College-Wide Outcomes/Competencies |
Students will be able to: |
Demonstrate oral communication skills |
explain the common winemaking elements |
Demonstrate written communication skills |
produce documents demonstrating chemical interactions. |
Analyze and follow a sequence of operations |
analyse a solution to determine the potential alcohol of the resulting wine. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- demonstrate knowledge of qualitative winemaking tools.
- analyse the buffer capacity of a solution.
- apply the principles of chemical equilibrium.
- demonstrate knowledge of soluable solids.
- demonstrate knowledge of fining agents.
- demonstrate knowledge of the physical properties of gases.
- demonstrate knowledge of the common elements in grapes, must and wine.
- apply the principles of the action of sulfur dioxide to stabilize wine
- demonstrate knowledge of the chemical bonds in winemaking.
- demonstrate knowledge of the chemical quantities in wine.
- demonstrate knowledge of qualitative winemaking tools.
- demonstrate knowledge of the carbonyl compounds in wine.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Qualitative and Quantitative Tools of Chemistry
- Qualitative Winemaking Tools
- Elements, Atoms and the Periodic Table
- Common Winemaking Elements
- Periodic Properties of Elements
- Elements in Grapes, Must and Wine
- Names, Formulas, and Uses of Inorganic Compounds
- Winemaking Formulas in Daily Use
- Chemical Bonds
- Organic Compounds
- Carbonyl/Nitrogen Compounds, Phenolics, TCA, and Aroma
- Chemical Quantities
- Chemical Reactions
- Sugar Conversion, Alcohol, and Sulfur Dioxide
- Physical Properties of Gasses
- Oxygen, Nitrogen, and Hydrogen Sulfide
- Molecular Interaction
- Wine Additives, Sanitation Solutions, Laboratory Solutions, Fining Material
- Liquids, Solids, and Solutions
- Soluble Solids, Chemical Interactions, Heat Stability Chemical Additives, Hard and Soft Water Cleaners/Sanitizers
- Reaction Rates and Chemical Equilibrium
- Esters, Copper Sulfate, Cold/Heat Stability, and Accelerated Aging
- Acids and Bases
- Wine Acidity, Buffer Capacity, pH, VA, and ML