Print Page
Active as of Fall Semester 2010
I. General Information
1. Course Title:
Introduction to Enology
2. Course Prefix & Number:
VITI 1146
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
Lab Hours: 0
4. Course Description:
This is a compacted 16-week course based on the fundamentals of science and technology of making wine. Introduction to Enology targets people who are interested in home winemaking and cellar employees interesting in a winemake career. and possibility to grow into the small business opportunity as well as cellar employees interested in winemaking career. During this course, students will build proper basic understanding of winemaking, which will alleviate common home winemaker’s errors. This course is part of the VESTA’s Viticulture and Enology program with emphasis on the practical aspects of growing grapes and winemaking.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1146 - Introduction to Enology
There are no prerequisites for this course.
7. Other Prerequisites
Students must be legally able to drink alcohol
9. Co-requisite Courses:
VITI 1146 - Introduction to Enology
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State U.-West Plains
|
VIN 146
|
|
|
Highland Community College, KS
|
VIN 146
|
|
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):
|
Name of Program(s)
|
Program Type |
|
Viticulture |
AAS , Diploma
|
|
Enology |
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate oral communication skills |
Prepare and give a topical presentation to a group of student |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of grape maturation, wine making and cellar operations |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Understand and demonstrate the characteristics between wine types and styles,
Apply the applications of viticulture to winemaking,
Understand winery sanitation and management,
Demonstrate the basic parameters of winery operations,
Identify wine making equipment, materials, supplies used in the wine making process and the wine cellar
Understand and demonstrate knowledge grape maturity testing and processing,
Understand and apply the basics of primary fermentation,
Calculate malo-lactic fermentation (MLF),
Demonstrate knowledge of heat and cold wine stabilization,
Analyze and apply wine maturation and aging techniques
Recognize appropriate wine packaging methods
Distinguish the differences in white, red and fruit table wine production,
Demonstrate knowledge of the sensory evaluation of wine.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Introduction and Wine Kit
Major wine producing regions and grapes of the world
Federal regulations; Grape species and varieties and differences
Wine types, styles and methods of winemaking
Understanding grape maturation, sampling and harvest preparation;
Enological materials and supplies
Winemaking calculations
Basics of alcoholic and malo-lactic fermentation
White wine production Red wine production
Fruit wine production
Cellar facilities and equipment
Winery sanitation Wine aging and blending
Wine fining and bottling Wine disorders
Wine and must analysis Student presentation
|
2. Laboratory/Studio Sessions
|
Student Presentation: Each student will choose a topic and prepare a presentation to be delivered in the live class (on-line) meeting. Presentation topic and schedule will be decided after the beginning of the course.
Calculation Assignments: These assignments are designed to help students master the calculation formula used for basic winemaking. Detail instructions and due dates will be provided in class.
|
I. General Information
1. Course Title:
Introduction to Enology
2. Course Prefix & Number:
VITI 1146
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
Lab Hours: 0
4. Course Description:
This is a compacted 16-week course based on the fundamentals of science and technology of making wine. Introduction to Enology targets people who are interested in home winemaking and cellar employees interesting in a winemake career. and possibility to grow into the small business opportunity as well as cellar employees interested in winemaking career. During this course, students will build proper basic understanding of winemaking, which will alleviate common home winemaker’s errors. This course is part of the VESTA’s Viticulture and Enology program with emphasis on the practical aspects of growing grapes and winemaking.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1146 - Introduction to Enology
There are no prerequisites for this course.
7. Other Prerequisites
Students must be legally able to drink alcohol
9. Co-requisite Courses:
VITI 1146 - Introduction to Enology
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State U.-West Plains
|
VIN 146
|
|
|
Highland Community College, KS
|
VIN 146
|
|
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):
|
Name of Program(s)
|
Program Type |
|
Viticulture |
AAS , Diploma
|
|
Enology |
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate oral communication skills |
Prepare and give a topical presentation to a group of student |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of grape maturation, wine making and cellar operations |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Understand and demonstrate the characteristics between wine types and styles,
Apply the applications of viticulture to winemaking,
Understand winery sanitation and management,
Demonstrate the basic parameters of winery operations,
Identify wine making equipment, materials, supplies used in the wine making process and the wine cellar
Understand and demonstrate knowledge grape maturity testing and processing,
Understand and apply the basics of primary fermentation,
Calculate malo-lactic fermentation (MLF),
Demonstrate knowledge of heat and cold wine stabilization,
Analyze and apply wine maturation and aging techniques
Recognize appropriate wine packaging methods
Distinguish the differences in white, red and fruit table wine production,
Demonstrate knowledge of the sensory evaluation of wine.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Introduction and Wine Kit
Major wine producing regions and grapes of the world
Federal regulations; Grape species and varieties and differences
Wine types, styles and methods of winemaking
Understanding grape maturation, sampling and harvest preparation;
Enological materials and supplies
Winemaking calculations
Basics of alcoholic and malo-lactic fermentation
White wine production Red wine production
Fruit wine production
Cellar facilities and equipment
Winery sanitation Wine aging and blending
Wine fining and bottling Wine disorders
Wine and must analysis Student presentation
|
2. Laboratory/Studio Sessions
|
Student Presentation: Each student will choose a topic and prepare a presentation to be delivered in the live class (on-line) meeting. Presentation topic and schedule will be decided after the beginning of the course.
Calculation Assignments: These assignments are designed to help students master the calculation formula used for basic winemaking. Detail instructions and due dates will be provided in class.
|