I. General Information

1. Course Title:
Molecular Principles in Grape and Wine

2. Course Prefix & Number:
VITI 1105

3. Course Credits and Contact Hours:

Credits: 4

Lecture Hours: 4

4. Course Description:

This course puts emphasis on basic chemical fundamentals, organic chemistry, biochemistry, and their focused applications in the grape and wine industry.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

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 105, 3 credits
Highland Community College, Kansas, VIN 105, 3 credits

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 is required for the following program(s):

Enology Certificate
Enology AAS Degree
Viticulture Certificate
Viticulture AAS Degree

 

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate oral communication skills	explain the common winemaking elements
Demonstrate written communication skills	produce documents demonstrating chemical interactions.
Analyze and follow a sequence of operations	analyse a solution to determine the potential alcohol of the resulting wine.

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

• demonstrate knowledge of qualitative winemaking tools.
• analyse the buffer capacity of a solution.
• apply the principles of chemical equilibrium.
• demonstrate knowledge of soluable solids.
• demonstrate knowledge of fining agents.
• demonstrate knowledge of the physical properties of gases.
• demonstrate knowledge of the common elements in grapes, must and wine.
• apply the principles of the action of sulfur dioxide to stabilize wine
• demonstrate knowledge of the chemical bonds in winemaking.
• demonstrate knowledge of the chemical quantities in wine.
• demonstrate knowledge of qualitative winemaking tools.
• demonstrate knowledge of the carbonyl compounds in wine.

V. Topical Outline

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

1. Lecture Sessions

1. Qualitative and Quantitative Tools of Chemistry
• Qualitative Winemaking Tools
2. Elements, Atoms and the Periodic Table
• Common Winemaking Elements
3. Periodic Properties of Elements
• Elements in Grapes, Must and Wine
4. Names, Formulas, and Uses of Inorganic Compounds
• Winemaking Formulas in Daily Use
5. Chemical Bonds
6. Organic Compounds
• Carbonyl/Nitrogen Compounds, Phenolics, TCA, and Aroma
7. Chemical Quantities
8. Chemical Reactions
• Sugar Conversion, Alcohol, and Sulfur Dioxide
9. Physical Properties of Gasses
• Oxygen, Nitrogen, and Hydrogen Sulfide
10. Molecular Interaction
• Wine Additives, Sanitation Solutions, Laboratory Solutions, Fining Material
11. Liquids, Solids, and Solutions
• Soluble Solids, Chemical Interactions, Heat Stability Chemical Additives, Hard and Soft Water Cleaners/Sanitizers
12. Reaction Rates and Chemical Equilibrium
• Esters, Copper Sulfate, Cold/Heat Stability, and Accelerated Aging
13. Acids and Bases
• Wine Acidity, Buffer Capacity, pH, VA, and ML