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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Intermediate Enology
2. Course Prefix & Number:
VITI 1246
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 2
Lab Hours: 2
4. Course Description:
The Intermediate Enology course is built on the fundamentals of science and technology of winemaking practices taught in Introduction to Enology course VIN 146. During this course, students will understand how the whole winemaking process works and learn the scientific background for any decision made during process of winemaking. At the completion of course the students will understand winemaking calculations necessary for accurate, precise and safe additions to the wine. This course is part of the VESTA program with emphasis on the practical aspects of growing grapes and winemaking.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1246 - Intermediate Enology
The required Credit(s) from 1 of the following groups...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
| VITI 1268 | Wine and Must Analysis | 3 cr. |
9. Co-requisite Courses:
VITI 1246 - Intermediate Enology
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 246
|
|
|
Highland Community College, KS
|
VIN 246
|
|
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
Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture
|
AAS , Diploma
|
|
Enology
|
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Assess alternative solutions to a problem |
Understand winemaking calculations necessary for additions to wine |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of the entire wine making process |
| Utilize appropriate technology |
Apply scientific principles to winemaking decisions |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Through lectures, facilitated discussions, quizzes and written assignments the student will demonstrate and understanding of:
characteristics between wine types and styles,
applications of viticulture to winemaking,
processes and procedures involved in fruit harvest, juice, must, and wine preparation,
processes involved in alcoholic fermentation,
processes involved in malolactic fermentation,
blending techniques and aging of wines,
wine clarification and fining techniques,
factors and procedures involved in wine stability,
winemaking calculations,
preparations and processes involved in wine bottling,
wine analysis,
dealing with problem wines, and
TTB Regulations.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Review Introduction to Enology from VIN 146
Project assignment and syllabus
|
|
Grape species for wine production; Grape and wine styles
|
|
Grape quality, maturity, and harvesting practices and decisions
|
|
Critical timing of harvest
|
|
Types and operations of winery equipment;
|
|
Alcoholic fermentation and monitoring
|
|
Malo-lactic fermentation
|
|
Aging and Blending
|
|
Fining and stabilization
|
|
Pre-bottling and bottling preparation;
|
|
Understanding wine analyses
|
|
Monitoring and managing unstable wines
|
|
Cellar environment and sanitation; Practicum Workshop Weekend
|
|
Practicum Workshop Recap
|
|
TTB regulations
|
2. Laboratory/Studio Sessions
|
Practicum Workshop
Students are required to participate in a practicum workshop for this course. The workshop is scheduled for May 2 & 3 in Missouri. The first day of the workshop will be tours to several wineries. The second day of the workshop will concentrate on hands-on experience in the laboratory. Detail Information will be provided in class. If a student has problems with attending the workshop he/she needs to address that with the instructor ASAP to make other arrangements
|
|
Capstone Project: You will complete a capstone project for this course. More information will be provided in class.
|
I. General Information
1. Course Title:
Intermediate Enology
2. Course Prefix & Number:
VITI 1246
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 2
Lab Hours: 2
4. Course Description:
The Intermediate Enology course is built on the fundamentals of science and technology of winemaking practices taught in Introduction to Enology course VIN 146. During this course, students will understand how the whole winemaking process works and learn the scientific background for any decision made during process of winemaking. At the completion of course the students will understand winemaking calculations necessary for accurate, precise and safe additions to the wine. This course is part of the VESTA program with emphasis on the practical aspects of growing grapes and winemaking.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1246 - Intermediate Enology
The required Credit(s) from 1 of the following groups...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
| VITI 1268 | Wine and Must Analysis | 3 cr. |
9. Co-requisite Courses:
VITI 1246 - Intermediate Enology
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 246
|
|
|
Highland Community College, KS
|
VIN 246
|
|
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):
|
Name of Program(s)
|
Program Type
|
|
Viticulture
|
AAS , Diploma
|
|
Enology
|
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of the entire wine making process |
| Utilize appropriate technology |
Apply scientific principles to winemaking decisions |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Through lectures, facilitated discussions, quizzes and written assignments the student will demonstrate and understanding of:
characteristics between wine types and styles,
applications of viticulture to winemaking,
processes and procedures involved in fruit harvest, juice, must, and wine preparation,
processes involved in alcoholic fermentation,
processes involved in malolactic fermentation,
blending techniques and aging of wines,
wine clarification and fining techniques,
factors and procedures involved in wine stability,
winemaking calculations,
preparations and processes involved in wine bottling,
wine analysis,
dealing with problem wines, and
TTB Regulations.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Review Introduction to Enology from VIN 146
Project assignment and syllabus
|
|
Grape species for wine production; Grape and wine styles
|
|
Grape quality, maturity, and harvesting practices and decisions
|
|
Critical timing of harvest
|
|
Types and operations of winery equipment;
|
|
Alcoholic fermentation and monitoring
|
|
Malo-lactic fermentation
|
|
Aging and Blending
|
|
Fining and stabilization
|
|
Pre-bottling and bottling preparation;
|
|
Understanding wine analyses
|
|
Monitoring and managing unstable wines
|
|
Cellar environment and sanitation; Practicum Workshop Weekend
|
|
Practicum Workshop Recap
|
|
TTB regulations
|
2. Laboratory/Studio Sessions
|
Practicum Workshop
Students are required to participate in a practicum workshop for this course. The workshop is scheduled for May 2 & 3 in Missouri. The first day of the workshop will be tours to several wineries. The second day of the workshop will concentrate on hands-on experience in the laboratory. Detail Information will be provided in class. If a student has problems with attending the workshop he/she needs to address that with the instructor ASAP to make other arrangements
|
|
Capstone Project: You will complete a capstone project for this course. More information will be provided in class.
|