I. General Information

1. Course Title:
Wine and Must Analysis

2. Course Prefix & Number:
VITI 1268

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 2

Lab Hours: 2

4. Course Description:

This course covers principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in hands-on laboratory experiences at a scheduled workshop.

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 268, 3 credits
Highland Community College, KS, VIN 268, 3 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):

Viticulture, AAS and Diploma
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	Analyze and apply practical uses for chemical, physical and biochemical methods.
Apply abstract ideas to concrete situations	Demonstrate principles of grape juice and wine analysis and reasons for use of each analysis.
Utilize appropriate technology	Define equipment and laboratory tests conducted in an analytical laboratory.

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

• 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

V. Topical Outline

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

1. Lecture Sessions

1. Lab Safety Procedures
2. Basic Chemistry Review
3. 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.
4. 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
5. Pre-fermentation, Acid additions, Nutritional Status of grape juice: Nitrogen nutrition using the Formol method
6. Brix, soluble solids, aroma, pH, TA, Nitrogen Nutrition
7. Sulfur dioxide and methods of determination
8. Physical methods for determination of alcohol, Gas Chromatographic techniques for alcohol, fusel oils, etc. Gas Chromatography/Mass Spectrometry
9. Volatile acidity, and extract
10. Residual Sugar (Lane Eynon, Rebelein methods)
11. Malic Acid (paper chromatography and enzyme methods)
12. Methods to determine cold stability. Methods to determine heat stability
13. SO2, Alcohol, VA, Rs, Malic acid, heat and cold stability, spectrophotometry Exam II review

2. Laboratory/Studio Sessions

Wine and Must Analysis Workshop Students are required to participate in a workshop for this course. Travel and lodging for the workshop are at the student's expense. Dates and Locations: To accommodate all students, identical Wine and Must Analysis Workshops will be offered in several different locations during several separate weekends. The VIN 268 instructor will lead the majority of the workshops, and a field expert will lead at least one workshop. Students will choose which workshop to attend. Detailed information and a schedule for the workshops is available on the online course site, and on the VESTA Event Calendar at: http://vestausa.org/Students/Course-Practicum-Workshops. Please check these regularly for more information.