Print Page
Active as of Fall Semester 2018
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:
VITI 1105 - Molecular Principles in Grape and Wine
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1105 - Molecular Principles in Grape and Wine
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:
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
- Written
- Oral
- Demonstration
- Portfolio
III. Course Purpose
Program-Applicable Courses – This course fulfills a requirement for the following program(s):
Enology Diploma
Enology AAS Degree
Viticulture Diploma
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:
- Describe the qualitative and quantitative tools of chemistry;
- Understand chemical structure;
- Define chemical bonding;
- Describe nomenclature, families, structure, and reactions of organic compounds;
- Define the major types of chemical reactions and quantitative methods of describing the mass relations in those reactions;
- Describe the physical properties of gases;
- Describe the interactions between molecules;
- Define the properties of solutions;
- Describe chemical kinetics and chemical equilibrium; and
- Define acids, bases and buffers.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Qualitative and Quantitative Tools of Chemistry
- Characteristics of elements, compounds, and mixtures
- Metric system units and conversions to other systems
- Unit-conversion method in solving problems
- Mass, volume, density, temperature and heat and describe how they are measured
- Dalton’s atomic theory to explain the constant composition of matter and the conservation of mass in chemical reactions
- Atomic mass
- Main-group and transition elements; metals, nonmetals, and metalloids
- Arrangement of the periodic table with the electron configurations of the valence shells of the elements
- Octet rule
- Common Winemaking Elements; Elements in Grapes, Must and Wine
- Chemical Structure
- Dalton’s atomic theory to explain the constant composition of matter and the conservation of mass in chemical reactions
- Atomic mass
- Main-group and transition elements; metals, nonmetals, and metalloids
- Arrangement of the periodic table with the electron configurations of the valence shells of the elements
- Octet rule
- Common Winemaking Elements; Elements in Grapes, Must and Wine
- Chemical Bonding
- Ionic and covalent bonds
- Relation between the octet rule and the formation of ions
- Constructing the names of ionic compounds
- Constructing the names of covalent compounds
- Polar and nonpolar covalent bonds
- Winemaking Formulas in Daily Use
- Nomenclature, families, structure, properties and reactions of organic compounds
- Families of organic compounds
- Structural formulas relevant organic compounds
- Fundamental organic reactions
- Carbonyl compounds – acid alydehyde, diacetyl, acetoin,
- Nitrogen compounds – amino acids, ammonia, proteins, biogenic amines
- Phenolic compounds – tannins, pigments, phenols
- TCA
- Aroma and spoilage chemistry – oxidation, browning, acetic acid
- Major types of chemical reactions and quantitative methods of describing the mass relations in those reactions
- Calculating the formula mass of a compound
- Defining the mole
- Using the mole as a unit-conversion factor for converting mass into moles and moles into mass
- Calculating the molecular formulas of a compound
- Writing a chemical reaction as a balanced equation
- Alcohol – ethanol, methanol, glycerol, sorbitol, sugar to ethanol conversion (fermentation),
- Sulfur Dioxide
- Photo-oxidation and Light struck, pinking, browning
- Sugar conversion, Alcohol, and Sulfur Dioxide
- Physical properties of gases
- Gas pressure and its units and describe how it is measured
- Gas laws’ quantitative descriptions of the physical behavior of gases
- Applying the appropriate gas laws to particular experimental conditions
- Determining the amount of gas dissolved in a liquid
- Oxygen, nitrogen, hydrogen sulfide
- Interactions between molecules
- Using molecular concepts to explain the properties of the three states of matter and transitions between them
- Correlating physical properties such as vapor pressure, normal boiling point, melting point, and surface tension with types of secondary forces
- Molecular characteristics necessary for solution formation
- Dynamic equilibrium
- Wine additives, sanitation solutions, laboratory solutions, fining material
- Properties of Solutions
- How the formation of a solution depends on the molecular properties of the solute and solvent
- Quantitative definitions of concentration and use them as conversion factors in calculations
- Reasons and methods for preparing dilute solutions from concentrated solutions
- Diffusion and the characteristics of semi-permeable membranes from a molecular point of view
- Properties of macromolecules and colloidal solutions
- Soluble solids - sugars, pectins, extracts
- Chemical interactions – bentonite/protein, protein/tannin
- Heat Stability
- Chemical additives – methyl cellulose, bentonite, pvpp
- Hard and soft water
- Cleaners/Sanitizers – surfactants, chelators, mycells, soap
- Chemical kinetics and chemical equilibrium
- How the rates of chemical reactions are influenced by the concentration of reactants, the temperature, and the presence of catalysts
- How a chemical system reaches a state of dynamic equilibrium
- Le Chatelier’s principle
- Common enzymatic reactions in wine production and wine analysis
- Factors which affect enzymatic rates and how these are expressed
- Esters
- Copper sulfate
- Cold/heat stability
- Accelerated aging
- Acids, bases and buffers
- Central role of water in acid-base chemistry
- Difference between strong and weak acids and strong and weak bases
- Using the ion-product of water to calculate hydronium ion and hydroxide ion concentrations
- pH and describe its use as a measure of acidity
- Basic physical properties of color
- Behavior of weak acids and bases in terms of chemical equilibria
- Using the Bronsted-Lowery theory to explain the properties of salts of weak acids and bases and of buffers
- How the concentrations of acids and bases are determined by titration
- Acidity and individual acids - total or titratable acidity, pH, buffer capacity, volatile acidity, fixed acidity, individual acids, malolactic
- Sulfur dioxide
- Sorbate
- Wine color, anthocynins
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:
VITI 1105 - Molecular Principles in Grape and Wine
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1105 - Molecular Principles in Grape and Wine
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:
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
- Written
- Oral
- Demonstration
- Portfolio
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):
Enology Diploma
Enology AAS Degree
Viticulture Diploma
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:
- Describe the qualitative and quantitative tools of chemistry;
- Understand chemical structure;
- Define chemical bonding;
- Describe nomenclature, families, structure, and reactions of organic compounds;
- Define the major types of chemical reactions and quantitative methods of describing the mass relations in those reactions;
- Describe the physical properties of gases;
- Describe the interactions between molecules;
- Define the properties of solutions;
- Describe chemical kinetics and chemical equilibrium; and
- Define acids, bases and buffers.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Qualitative and Quantitative Tools of Chemistry
- Characteristics of elements, compounds, and mixtures
- Metric system units and conversions to other systems
- Unit-conversion method in solving problems
- Mass, volume, density, temperature and heat and describe how they are measured
- Dalton’s atomic theory to explain the constant composition of matter and the conservation of mass in chemical reactions
- Atomic mass
- Main-group and transition elements; metals, nonmetals, and metalloids
- Arrangement of the periodic table with the electron configurations of the valence shells of the elements
- Octet rule
- Common Winemaking Elements; Elements in Grapes, Must and Wine
- Chemical Structure
- Dalton’s atomic theory to explain the constant composition of matter and the conservation of mass in chemical reactions
- Atomic mass
- Main-group and transition elements; metals, nonmetals, and metalloids
- Arrangement of the periodic table with the electron configurations of the valence shells of the elements
- Octet rule
- Common Winemaking Elements; Elements in Grapes, Must and Wine
- Chemical Bonding
- Ionic and covalent bonds
- Relation between the octet rule and the formation of ions
- Constructing the names of ionic compounds
- Constructing the names of covalent compounds
- Polar and nonpolar covalent bonds
- Winemaking Formulas in Daily Use
- Nomenclature, families, structure, properties and reactions of organic compounds
- Families of organic compounds
- Structural formulas relevant organic compounds
- Fundamental organic reactions
- Carbonyl compounds – acid alydehyde, diacetyl, acetoin,
- Nitrogen compounds – amino acids, ammonia, proteins, biogenic amines
- Phenolic compounds – tannins, pigments, phenols
- TCA
- Aroma and spoilage chemistry – oxidation, browning, acetic acid
- Major types of chemical reactions and quantitative methods of describing the mass relations in those reactions
- Calculating the formula mass of a compound
- Defining the mole
- Using the mole as a unit-conversion factor for converting mass into moles and moles into mass
- Calculating the molecular formulas of a compound
- Writing a chemical reaction as a balanced equation
- Alcohol – ethanol, methanol, glycerol, sorbitol, sugar to ethanol conversion (fermentation),
- Sulfur Dioxide
- Photo-oxidation and Light struck, pinking, browning
- Sugar conversion, Alcohol, and Sulfur Dioxide
- Physical properties of gases
- Gas pressure and its units and describe how it is measured
- Gas laws’ quantitative descriptions of the physical behavior of gases
- Applying the appropriate gas laws to particular experimental conditions
- Determining the amount of gas dissolved in a liquid
- Oxygen, nitrogen, hydrogen sulfide
- Interactions between molecules
- Using molecular concepts to explain the properties of the three states of matter and transitions between them
- Correlating physical properties such as vapor pressure, normal boiling point, melting point, and surface tension with types of secondary forces
- Molecular characteristics necessary for solution formation
- Dynamic equilibrium
- Wine additives, sanitation solutions, laboratory solutions, fining material
- Properties of Solutions
- How the formation of a solution depends on the molecular properties of the solute and solvent
- Quantitative definitions of concentration and use them as conversion factors in calculations
- Reasons and methods for preparing dilute solutions from concentrated solutions
- Diffusion and the characteristics of semi-permeable membranes from a molecular point of view
- Properties of macromolecules and colloidal solutions
- Soluble solids - sugars, pectins, extracts
- Chemical interactions – bentonite/protein, protein/tannin
- Heat Stability
- Chemical additives – methyl cellulose, bentonite, pvpp
- Hard and soft water
- Cleaners/Sanitizers – surfactants, chelators, mycells, soap
- Chemical kinetics and chemical equilibrium
- How the rates of chemical reactions are influenced by the concentration of reactants, the temperature, and the presence of catalysts
- How a chemical system reaches a state of dynamic equilibrium
- Le Chatelier’s principle
- Common enzymatic reactions in wine production and wine analysis
- Factors which affect enzymatic rates and how these are expressed
- Esters
- Copper sulfate
- Cold/heat stability
- Accelerated aging
- Acids, bases and buffers
- Central role of water in acid-base chemistry
- Difference between strong and weak acids and strong and weak bases
- Using the ion-product of water to calculate hydronium ion and hydroxide ion concentrations
- pH and describe its use as a measure of acidity
- Basic physical properties of color
- Behavior of weak acids and bases in terms of chemical equilibria
- Using the Bronsted-Lowery theory to explain the properties of salts of weak acids and bases and of buffers
- How the concentrations of acids and bases are determined by titration
- Acidity and individual acids - total or titratable acidity, pH, buffer capacity, volatile acidity, fixed acidity, individual acids, malolactic
- Sulfur dioxide
- Sorbate
- Wine color, anthocynins