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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Introduction to Wine Microorganisms
2. Course Prefix & Number:
VITI 1210
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 2
Lab Hours: 2
4. Course Description:
This course is designed to introduce students to the basic principles of wine microbiology and to serve as an introduction to the variety of microorganisms frequently encountered in the wine making process. Yeasts, bacteria, and molds play vital roles in the production of wine, both beneficial and harmful. Students will become familiar with the morphology, reproduction, and sensory attributes of wine microorganisms in order to understand their influence on winemaking, and to be able to manage them effectively.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1210 - Introduction to Wine Microorganisms
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1210 - Introduction to Wine Microorganisms
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 210
|
|
|
Highland Community College, KS
|
VIN 210
|
|
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: |
| Demonstrate oral communication skills |
Communicate the principles of wine microbiology and microorganisms encountered in winemaking. |
| Assess alternative solutions to a problem |
Identify and manage microorganisms and their growth |
| Analyze and follow a sequence of operations |
Identify major wine spoilage organisms by sensory assessment. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Demonstrate basic knowledge of principles of wine microbiology
List the important microorganisms encountered during wine production
Describe the growth and control of various grape and wine microorganisms
Describe microbiological processes involved in alcoholic fermentation
Describe microbiological process of MLF
Calculate appropriate SO2 and Nitrogen additions to wine and must
Describe methods and techniques used in wine production that reflect a basic understanding of the effects of various microorganisms
Demonstrate basic understanding of how spoilage microorganisms in wine are diagnosed
Identify major wine spoilage organisms by sensory assessment
Demonstrate basic understanding of various cleaning and sanitation regimes typically used in wineries.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Introduction to Wine Microorganisms
Yeasts
Bacteria
Molds and Other Microorganisms
Managing Microbial Growth
Microbial Ecology During Vinification
Wine Processing: Vineyard and Pre-fermentation Musts
Wine Processing: Managing Fermentation
|
2. Laboratory/Studio Sessions
|
Practicum Workshop
Students are required to participate in a practicum workshop for this course. This sensory evaluation lab practicum will give students practical experience detecting the organoleptic characteristics resulting from microbial activity in wine, both the positive characteristics from fermentation and the undesirable characteristics from spoilage organisms. Additionally, students will have the opportunity to identify various micro-organisms under a microscope.
|
I. General Information
1. Course Title:
Introduction to Wine Microorganisms
2. Course Prefix & Number:
VITI 1210
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 2
Lab Hours: 2
4. Course Description:
This course is designed to introduce students to the basic principles of wine microbiology and to serve as an introduction to the variety of microorganisms frequently encountered in the wine making process. Yeasts, bacteria, and molds play vital roles in the production of wine, both beneficial and harmful. Students will become familiar with the morphology, reproduction, and sensory attributes of wine microorganisms in order to understand their influence on winemaking, and to be able to manage them effectively.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1210 - Introduction to Wine Microorganisms
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1210 - Introduction to Wine Microorganisms
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 210
|
|
|
Highland Community College, KS
|
VIN 210
|
|
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: |
| Demonstrate oral communication skills |
Communicate the principles of wine microbiology and microorganisms encountered in winemaking. |
| Analyze and follow a sequence of operations |
Identify major wine spoilage organisms by sensory assessment. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Demonstrate basic knowledge of principles of wine microbiology
List the important microorganisms encountered during wine production
Describe the growth and control of various grape and wine microorganisms
Describe microbiological processes involved in alcoholic fermentation
Describe microbiological process of MLF
Calculate appropriate SO2 and Nitrogen additions to wine and must
Describe methods and techniques used in wine production that reflect a basic understanding of the effects of various microorganisms
Demonstrate basic understanding of how spoilage microorganisms in wine are diagnosed
Identify major wine spoilage organisms by sensory assessment
Demonstrate basic understanding of various cleaning and sanitation regimes typically used in wineries.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Introduction to Wine Microorganisms
Yeasts
Bacteria
Molds and Other Microorganisms
Managing Microbial Growth
Microbial Ecology During Vinification
Wine Processing: Vineyard and Pre-fermentation Musts
Wine Processing: Managing Fermentation
|
2. Laboratory/Studio Sessions
|
Practicum Workshop
Students are required to participate in a practicum workshop for this course. This sensory evaluation lab practicum will give students practical experience detecting the organoleptic characteristics resulting from microbial activity in wine, both the positive characteristics from fermentation and the undesirable characteristics from spoilage organisms. Additionally, students will have the opportunity to identify various micro-organisms under a microscope.
|