I. General Information

1. Course Title:
Intermediate Enology-Harvest/Crush

2. Course Prefix & Number:
VITI 1246

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 1

Lab Hours: 2

4. Course Description:

This course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. There is a required 16-hour practicum component to this course. The purpose of the practicum is to provide students with hands-on experience in the winery by assisting in various winery operations. All students must identify a winery in their area that would be willing to serve a field practicum site and provide a mentor to guide the student during their hands-on experiences in their enology course.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 246, 2 credits
Highland Community College, VIN 246, 2 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA)

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

Enology, AAS and Diploma

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Demonstrate knowledge of the wine making fermentation process for red and white wines.
Utilize appropriate technology	Apply scientific principles to winemaking decisions.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Demonstrate understanding of processes and procedures for evaluating grapes, juice and wine;
• Demonstrate understanding of fermentation processes and procedures for red and white wines;
• Demonstrate understanding of production of wine with or without malolactic fermentation;
• Demonstrate understanding of basic must and wine analysis;
• Demonstrate understanding of dealing with problem wines (stuck fermentations and spoilage); and
• Demonstrate understanding of stabilization and fining.

 

 

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Preharvest activities
• Bulk juice requirements and purchases
• Crop estimates
• Vineyard contracts
• Barrel and tank purchases/calculation
• Supply calculations
• Staff scheduling and activities
• Preharvest equipment maintenance
• SOPs and training requirements
• Harvest decisions
• Labor
• Weather
2. Applications of viticulture to winemaking.
• Fruit sampling and assessment
• Harvest practices and the effects on quality
• Viticulture practices and the effects on quality
• Wine styles and the effect on vineyard practices
3. Processes and procedures involved in fruit harvest, juice and must preparation.
• Fruit quality evaluation (delivery)
• Fermentation container sampling
• Results analysis
4. Wine and Must Analysis
• Degree Brix
• TA
• pH
• Sensory parameters
• Sugar and/or water calculations for chaptalization and/or amelioration in accordance with Federal and state regulations
• White wine production
• Settling considerations
• Temperature control
• Red wine production
  • Cap management methods
  • Malolactic and Carbonic fermentations
  • Flavor change considerations
  • Stuck and sluggish fermentations
5. Wine microorganisms
6. Fermentation management
• Nutrient additions
7. Winemaking problem identification
• Troubleshooting
• Problem Resolution
• Sulfur dioxide and other additives
8. Equipment operation related to juice processing
• Algebraic calculations and metric conversions
• Material additions to juice

2. Laboratory/Studio Sessions

There is a required 16-hour practicum component to this course. The purpose of the practicum is to provide students with hands-on experience in the winery by assisting in various winery operations. All students must identify a winery in their area that would be willing to serve a field practicum site and provide a mentor to guide the student during their hands-on experiences in their enology course. After identifying their mentor, the student should complete the online Field Practicum Site Form (link available on www.vesta-usa.org) by the end of the second week of the semester. Upon receipt of the form, the VESTA office will send a packet of information to the mentor explaining the field practicum, the skill sets to be completed by the student, and the mentor’s role in the field experience. The packet also includes a Student Assessment Form (SAF) for the mentor to fill out and send to the VESTA office at the conclusion of the practicum.