I. General Information

1. Course Title:
Winery Sanitation

2. Course Prefix & Number:
VITI 1148

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

This is a course in the basic science and technology of winery sanitation. The course serves as an introduction to wine microbiology and covers all methods used for winery sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance are also addressed.

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 148, 3 credits
Highland Community College, KS, VIN 148, 3 credits

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

The Viticulture and Enology Science and Technology Alliance (VESTA); Missouri State - West Plains; 2003

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Viticulture, AAS and Diploma
Enology, AAS and Diploma

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate written communication skills	Write detailed reports detailed winery sanitation detailed reports.
Analyze and follow a sequence of operations	Use a standardized report template to create a cleaning and sanitation operating procedure for a piece of equipment in a winemaking facility and evaluation measures.
Apply abstract ideas to concrete situations	Conduct a sanitary audit of a current winery operations.

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

• Define cleaning, sanitation, and sterilization;
• List the regulatory agencies involved with winery sanitation and describe their function;
• Complete a sanitation analysis procedure for a winery operation;
•  Identify and describe the variety of organisms that can infect wine;
• Demonstrate an understanding of the methods used to prevent organisms from infecting wine;
• List and describe cleaning compounds used in winery operations;
• Describe the benefits and restrictions of cleaners in winery operations;
• Describe the difference between cleaning, sanitation, and sterilization;
• Describe the benefits and restrictions of sanitizers used in winery operation;
• Describe the use and function of ozone in the winery;
• Describe the cleaning techniques for the most commonly used winery equipment;
• Demonstrate the protocols for cold-sterile bottling;
• Demonstrate a knowledge of the use of specialized sanitation equipment;
• Explain the process used to test for the effectiveness of a sanitation plan;
• Demonstrate a knowledge of the different regulatory agencies that control winery chemical use and waste disposal;
• Explain wastewater issues;
• Explain pest control strategy;
• Critically evaluate real life sanitation issue;
• Explain proper chemical storage; and
• Explain the safety aspects of winery chemical usage.

V. Topical Outline

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

1. Lecture Sessions

1. Introduction and Importance of cleaning and sanitation in the winery
2. Winery Pests and Wine Spoilage Organisms
3. Overview of winemaking process and evaluating risks
4. Winery Visit Site Submission
5. Cleaning compounds and Water Quality
6. Sanitizers
7. Practicum Workshop and Standardized Evaluation
8. Practicum Workshop Critical Evaluation of Tour Sites
9. Winery specific Issues in Cleaning and Sanitizing
10. Sanitation Audit
11. Sterile Bottling
12. Cleaning equipment, SOPS
13. Solid and Liquid Waste Disposal
14. Water Usage
15. Government Regulations, Safety, OSHA, EPA,  DNR, MSDS, and more
16. Confined Space, Lockout, Tag Out
17. Winery Sanitation Projects (“Sanitation Overview” and “SOP”): Students will complete a winery sanitation project for this course. There are two parts to the project. The first part involves observing, surveying and practicing sanitation operations in a winery for at least 8 hours. The second part of the project is to prepare two reports to be submitted to the instructor based on your on-site experience, 1) a “Sanitation Overview” report; and 2) an “SOP” cleaning and sanitation standard operating procedure.