I. General Information
1. Course Title:
Introduction to Fruit Wine Production
2. Course Prefix & Number:
VITI 1147
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
Lab Hours: 0
4. Course Description:
This course includes the history of fruit wine making, starting a fruit winery, production processes, quality control, faults and flaws, stability tests, marketing and sales, and legal regulations. Students will get an understanding of the special idiosyncrasies of the various fruits available to make commercial grade fruit wine.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
VITI 1147 - Introduction to Fruit Wine Production
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1147 - Introduction to Fruit Wine Production
There are no corequisites for this course.
II. Transfer and Articulation
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 U.
|
2008
|
|
|
Highland C.C., KS
|
2008
|
|
|
Arkansas Tech. U.
|
2009
|
|
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture AAS
|
AAS
|
Other - If this course is not required in a program or is not part of the MN Transfer Curriculum, it may be used for the purpose(s) listed below:
Technical Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Characterize the sequence of events in wine making. |
| Apply abstract ideas to concrete situations |
Compare and contrast different types of Fruit Wine production |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Analyze the quality of fruit for wine production.
|
|
|
Develop a process for sequential steps in the wine production.
|
|
|
Research the Legal regulations and deduce the options available.
|
|
|
Organize a marketing plan to suit their goals.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
1. Fruit Wine Concepts and Considerations.
|
|
a) History.
|
|
b) Starting a Winery.
|
|
c) The Wine Facility.
|
|
2. Making the Wine.
|
|
a) Fruit selection.
|
|
b) Ingredients.
|
|
c) Legal regulations.
|
|
d) Procedures.
|
|
e) Recipes.
|
|
f) Production processes.
|
|
g) Quality Control,
|
|
h) Faults and flaws.
|
|
i) Stability tests.
|
|
3. Marketing and Sales.
|
|
a) Packaging.
|
|
b) Distribution and tasting room sales options.
|
|
Students will be required to choose a winery to observe and take questionnaire.
|
I. General Information
1. Course Title:
Introduction to Fruit Wine Production
2. Course Prefix & Number:
VITI 1147
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
Lab Hours: 0
4. Course Description:
This course includes the history of fruit wine making, starting a fruit winery, production processes, quality control, faults and flaws, stability tests, marketing and sales, and legal regulations. Students will get an understanding of the special idiosyncrasies of the various fruits available to make commercial grade fruit wine.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
VITI 1147 - Introduction to Fruit Wine Production
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1147 - Introduction to Fruit Wine Production
There are no corequisites for this course.
II. Transfer and Articulation
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 U.
|
2008
|
|
|
Highland C.C., KS
|
2008
|
|
|
Arkansas Tech. U.
|
2009
|
|
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture AAS
|
AAS
|
3. Other - If this course does NOT meet criteria for #1 or #2 above, it may be used for the purpose(s) selected below:
Technical Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Characterize the sequence of events in wine making. |
| Apply abstract ideas to concrete situations |
Compare and contrast different types of Fruit Wine production |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Analyze the quality of fruit for wine production.
|
|
|
Develop a process for sequential steps in the wine production.
|
|
|
Research the Legal regulations and deduce the options available.
|
|
|
Organize a marketing plan to suit their goals.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
1. Fruit Wine Concepts and Considerations.
|
|
a) History.
|
|
b) Starting a Winery.
|
|
c) The Wine Facility.
|
|
2. Making the Wine.
|
|
a) Fruit selection.
|
|
b) Ingredients.
|
|
c) Legal regulations.
|
|
d) Procedures.
|
|
e) Recipes.
|
|
f) Production processes.
|
|
g) Quality Control,
|
|
h) Faults and flaws.
|
|
i) Stability tests.
|
|
3. Marketing and Sales.
|
|
a) Packaging.
|
|
b) Distribution and tasting room sales options.
|
|
Students will be required to choose a winery to observe and take questionnaire.
|