I. General Information
1. Course Title:
Winery Equipment Operation
2. Course Prefix & Number:
VITI 1160
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
Lab Hours: 0
4. Course Description:
This course covers process technologies and process systems used in modern commercial wineries. The course will include lectures, demonstrations, and two-day workshop. Overview of winemaking systems including work place safety, cleaning and sanitation procedures, winemaking equipment and materials, tanks, barrels and barrel alternatives, filtration systems, and bottling equipment. We will also touch on chillers, and electrical needs.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1160 - Winery Equipment Operation
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1160 - Winery Equipment Operation
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 University
|
VIN 160
|
|
|
Highland Community College, KS
|
VIN160
|
|
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 written communication skills |
Identify equipment used in wine production and utility requirements for cellars |
| Assess alternative solutions to a problem |
Calculate tank volumes and solve blending ratios |
| Utilize appropriate technology |
Demonstrate the operations of wine equipment as it relates to wine style. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Identify equipment used in wine production
List the utility requirements for cellars
Describe the application of various gases for wine processing
Describe tank monitoring and control systems
Describe the risks to wine when using certain pieces of equipment in processing
Explain the principles involved in estimating the size, time, and capacity requirements of various pieces of winery equipment
Demonstrate the operations of necessary equipment as it relates to wine style
Distinguish the different types of fermenters as related to wine style
Describe different methods of moving wine and juice
Identify the various types of clarification equipment
Demonstrate the use of the clarification equipment
Describe the various types of metals used for winery equipment
Explain the different treatments for cleaning winery equipment
Explain methods of waste management
Explain the principles involved in tank gauging
Calculate tank volumes
Solve blending ratios
Describe manual and automatic bottling operations
Explain bottling line setup and cleanup processes
Demonstrate the principles involved in quality control of wine and packaging
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Introduction and Safety Issues
Sanitation Procedures
Hose and Fittings
Winery Metals and Materials
Fermentation and Storage Tanks
Crush Equipment and Presses
Pumps and Alternatives
Barrels and Barrel Alternatives
Filters
Bottling Equipment, Waste Management
Workshop Weekend (no live class meeting this week)
|
2. Laboratory/Studio Sessions
|
Practicum Workshop
Students are required to participate in a practicum workshop for this course. Detail information will be provided in class.
|
I. General Information
1. Course Title:
Winery Equipment Operation
2. Course Prefix & Number:
VITI 1160
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
Lab Hours: 0
4. Course Description:
This course covers process technologies and process systems used in modern commercial wineries. The course will include lectures, demonstrations, and two-day workshop. Overview of winemaking systems including work place safety, cleaning and sanitation procedures, winemaking equipment and materials, tanks, barrels and barrel alternatives, filtration systems, and bottling equipment. We will also touch on chillers, and electrical needs.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1160 - Winery Equipment Operation
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1160 - Winery Equipment Operation
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 University
|
VIN 160
|
|
|
Highland Community College, KS
|
VIN160
|
|
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 written communication skills |
Identify equipment used in wine production and utility requirements for cellars |
| Utilize appropriate technology |
Demonstrate the operations of wine equipment as it relates to wine style. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Identify equipment used in wine production
List the utility requirements for cellars
Describe the application of various gases for wine processing
Describe tank monitoring and control systems
Describe the risks to wine when using certain pieces of equipment in processing
Explain the principles involved in estimating the size, time, and capacity requirements of various pieces of winery equipment
Demonstrate the operations of necessary equipment as it relates to wine style
Distinguish the different types of fermenters as related to wine style
Describe different methods of moving wine and juice
Identify the various types of clarification equipment
Demonstrate the use of the clarification equipment
Describe the various types of metals used for winery equipment
Explain the different treatments for cleaning winery equipment
Explain methods of waste management
Explain the principles involved in tank gauging
Calculate tank volumes
Solve blending ratios
Describe manual and automatic bottling operations
Explain bottling line setup and cleanup processes
Demonstrate the principles involved in quality control of wine and packaging
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Introduction and Safety Issues
Sanitation Procedures
Hose and Fittings
Winery Metals and Materials
Fermentation and Storage Tanks
Crush Equipment and Presses
Pumps and Alternatives
Barrels and Barrel Alternatives
Filters
Bottling Equipment, Waste Management
Workshop Weekend (no live class meeting this week)
|
2. Laboratory/Studio Sessions
|
Practicum Workshop
Students are required to participate in a practicum workshop for this course. Detail information will be provided in class.
|