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

4. Course Description:

This course covers process technologies and process systems that are used in modern commercial wineries. The course will include lectures, demonstrations, and a 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:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

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 160, 2 credits
Highland Community College, KS, VIN 160, 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

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

Viticulture, AAS and Diploma
Enology, AAS and 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; and
• 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

1. Introduction and Safety Issues
2. Sanitation Procedures
3. Hose and Fittings
4. Winery Metals and Materials
5. Fermentation and Storage Tanks
6. Crush Equipment and Presses
7. Pumps and Alternatives
8. Barrels and Barrel Alternatives
9. Filters
10. Bottling Equipment, Waste Management
11. Workshop Weekend (no live class meeting this week)
12. Winery Equipment Project - Students will complete a winery equipment project for this course. There are two parts to the project. The first part involves observing, surveying, and assisting (if allowed by winery) equipment operations in a winery. The second part of the project is to prepare a 3-5 page report which logs your experience, including name and description of each specific equipment and operation observed/assisted. Detail instructions will be provided in class.