Name of Institution

Course Number and Title

Credits

Missouri State University

VIN 268

3

Highland Community College, KS

VIN 268

3

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

Name of Program(s)

Program Type

Viticulture

 AAS   ,  Diploma  

Enology

 AAS   ,  Diploma  

Expectations

MnTC
Goal Area

The student will be expected to learn the fundamental principles and practices of various methods of grape, juice, and wine analysis during pre-harvest, crush, fermentation, storage, and bottling. Students will be expected to demonstrate proficiency in performing various common laboratory operations and calculating analytical results based on in-laboratory-measured values and will demonstrate an understanding of:

safety procedures in the laboratory,

the importance of analysis in wine production,

the procedures involved in pre-harvest juice analysis,

grape load assessment,

pre-fermentation juice/must analysis,

the processes involved in fermentation,

the processes and procedures involved in post-fermentation,

the tests required for proper wine storage,

the tests required for pre-bottling,

the tests required in the post-bottling process, and

equipment and laboratory tests conducted in an analytical laboratory

Lab Safety Procedures

Basic Chemistry Review

Rationale for analysis in production of wines – pre-harvest, pre-fermentation, fermentation, storage, pre-bottling, and post-bottling. Basic analytical tests used at various stages of production.

Grape Maturity: Soluble solids/degree Brix, sugar per berry Refractometry and Hydrometry techniques, Methods for berry aroma pH, and Titratable Acidity (TA): Acids/Bases, Normality vs. Molarity, Grape/Wine acids, Hydrogen ion concentration, , pH measurements, TA measurements, Standardization of NaOH

Pre-fermentation, Acid additions, Nutritional Status of grape juice: Nitrogen nutrition using the Formol method

Brix, soluble solids, aroma, pH, TA, Nitrogen Nutrition

Sulfur dioxide and methods of determination

Physical methods for determination of alcohol, Gas Chromatographic techniques for alcohol, fusel oils, etc. Gas Chromatography/Mass Spectrometry

Volatile acidity, and extract

Residual Sugar (Lane Eynon, Rebelein methods)

Malic Acid (paper chromatography and enzyme methods)

Methods to determine cold stability. Methods to determine heat stability

SO2, Alcohol, VA, Rs, Malic acid, heat and cold stability, spectrophotometry Exam II review

Practicum Workshop Students are required to participate in a practicum workshop for this course. Detail information will be provided in class.

Laboratory If possible, students will make own arrangements to work at a winery or in a facility where the various laboratory activities can be conducted. Activities will include analyses for soluble solids, pH, titratable acidity, volatile acidity, alcohol, malic acid, sulfur dioxide, and residual sugar analyses. Laboratory reports are due within two weeks following the completion of an experiment. For students who cannot make independent arrangements for the lab exercises a Friday/Saturday workshop will be held towards the end of the term. Details and dates will be provided during the semester.