I. General Information
1. Course Title:
Intermediate Enology: Post Harvest Operations
2. Course Prefix & Number:
VITI 1247
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges. This course will focus on advanced science and technology concepts of winemaking as it relates to post-harvest activities including blending, correction, aging of wine, clarification, fining, wine analysis, and bottling. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
VITI 1247 - Intermediate Enology: Post Harvest Operations
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
| VITI 1246 | Intermediate Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1247 - Intermediate Enology: Post Harvest Operations
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
Missouri State, VIN 247, 2 credits
Highland C.C., VIN 247, 2 credits
2. Transfer - regional institutions with which this course has a written articulation agreement:
The Viticulture and Enology Science and Technology Alliance (VESTA); Missouri State - West Plains; 2003
3. Prior Learning - the following prior learning methods are acceptable for this course:
- Military Experience
- Specialty Schools
- CLEP
- Written
- Oral
- Demonstration
- Portfolio
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):
Enology, AAS and Diploma
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Identify the chemical processes involved in wine maturation. |
| Apply abstract ideas to concrete situations |
Determine a QA/QC program for wine quality. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Describe how harvest decisions impact wine treatments during aging and maturation;
- Identify the chemical processes involved in wine maturation;
- Describe container options for wine maturation and storage and their impact on wine characteristics;
- Determine how to incorporate bulk wine into winemaking;
- Identify wine deficiencies and corrective action;
- Maximize sensory development based on blending;
- Describe the principles and methods involved in clarification;
- Describe the use and application of fining agents to enhance wine quality;
- Identify types and differences among wine filters;
- Describe wine stability procedures and quality impact;
- Describe analyses and methods important in wine finishing;
- Identify preparations of wine for bottling;
- Describe bottling process and alternative bottling options;
- Determine a QA/QC program for wine quality;
- Determine packaging options for wine;
- Identify TTB regulations for wines; and
- Identify wine flaws and faults.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Review harvest activities covered in VITI 1246
- Describe harvest fermentation protocols
- Identify how harvest decisions impact wine treatments
- How harvest decisions impact wine treatments during aging and maturation
- Chemical processes involved in wine maturation
- Container options for wine maturation and storage and their impact on wine characteristics
- Blending, corrections and aging of wines
- Describe the chemical processes involved in wine maturation
- List the options for containers used for wine maturation and storage
- List impact of container type on wine characteristics
- Describe bulk wine incorporation into winemaking
- Identify deficiencies and corrective action
- Describe how blending wines can maximize sensory development
- Wine deficiencies and corrective actions
- Principles and methods involved in clarification, fining, and wine filters
- Describe the principles involved in clarification
- List the types of clarification methods
- Understand the use and application of fining agents to enhance wine quality
- Demonstrate fining and addition trials
- Understand the types and differences among wine filters
- Wine stability procedures and quality impact
- List the types of wine instabilities.
- List the factors that impact the stability of wines.
- Describe the testing procedures for determining the stability of wines.
- Describe wine stability procedures and quality impact.
- Analyses and methods important in wine finishing
- Wine bottling and packaging
- Describe the pre-bottling wine preparations, microbiological stability, and filtration.
- Describe the bottling process, and alternative bottling options.
- List the factors in the bottling process that can affect wine quality.
- Describe QA/QC program to improve wine quality.
- Understand packaging options for wine.
- TTB regulations for wines
- Understand how to access TTB regulations online
- Understand role of materials allowed for use in wine processing
- Complete TTB forms for wineries
- Learn how to file a COLA
- Learn how to write a wine formula
- Understand wine label compliance
- How to identify wine flaws and faults