Name of Institution

Course Number and Title

Credits

Missouri State University

VIN 148

Highland Community College, KS

VIN 148

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

Expected Outcome

MnTC
Goal Area

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 issues

Explain proper chemical storage.

Explain the safety aspects of winery chemical usage

Introduction and Importance of cleaning and sanitation in the winery

Winery Pests and Wine Spoilage Organisms

Overview of winemaking process and evaluating risks

Winery Visit Site Submission

Cleaning compounds and Water Quality

Sanitizers

Practicum Workshop and Standardized Evaluation

Practicum Workshop Critical Evaluation of Tour Sites

Winery specific Issues in Cleaning and Sanitizing

Sanitation Audit

Sterile Bottling

Cleaning equipment, SOPS

Solid and Liquid Waste Disposal

Water Usage

Government Regulations, Safety, OSHA, EPA,  DNR, MSDS, and more

Confined Space, Lockout, Tag Out

Practicum Workshop

Students are required to participate in a practicum workshop for this course. The purpose of the workshop is to provide students with an opportunity to survey an array of winery sanitation equipment and operations through vendor presentations, expert seminars and winery tours. The workshop is tentatively scheduled for the weekend of March 26th in Oklahoma. Detailed information will be provided in class. Students will be expected to evaluate the presentations using a standardized evaluation form. Additionally, each student will prepare a one-page summary of strengths and weaknesses of the sanitation status of the wineries toured during the workshop based on what has been learned in class and at the workshop

Winery Sanitation Project: 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. 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 audit report and 2) a cleaning and sanitation standard operating procedure (SOP). Detail instruction of this class project can be found on the online course site.

The Sanitation Audit is to be presented in the format of a report of the current winery operations and sanitation state to your employer/supervisor. At minimum, the student should prepare a process flow diagram showing the general winery operations and comment on sanitation risks encountered at various steps along with current procedures for preventing or controlling contamination or adulteration. Additional documentation on current chemical, water, and other resource issues along with any recommendations for improvement or change is ideal. Comments on compliance with current regulations (especially safety issues) are encouraged.

The Cleaning and Sanitation Standard Operating Procedure (SOP) is to be written using any standard SOP format and cover all the basics of an SOP as learned in the reading materials. The SOP should be written with a specific piece of equipment or cooperage (i.e. a carboy, a keg, or a barrel) in mind, and using the available materials and chemicals in the facility. Your winery host must approve of the SOP and you must follow your own instructions and perform the procedure as written. Students will be able to read each other’s working drafts and provide feedback and suggestions on the discussion board. Your Report will include your approved SOP and your own evaluation of the efficacy based on your experience in trying to follow it, along with recommendations for improvement from fellow students

Practicum Worship Evaluations: Students will submit a critical evaluation at the end of the practicum workshop using a standardized form provided. Additionally, each student will prepare a one-page summary of strengths and weaknesses of the sanitation status of the wineries toured during the workshop based on what has been learned in class and at the workshop. The evaluation of toured sites is due at the end of the week following the workshop