I. General Information

1. Course Title:
Introduction to Enology

2. Course Prefix & Number:
VITI 1146

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

VITI 1146 is a 15-week course based on the fundamentals of the science and technology of winemaking. Introduction to Enology targets the home winemaker and those interested in exploring winemaking as a career, either as a cellar worker or as a new winery owner. During this course, students will build a basic understanding of winemaking, including making wine from a kit. This course is part of VESTA's viticulture and enology program with emphasis on the practical aspects of winemaking.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

7. Other Prerequisites
Students must be legally able to drink alcohol

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 - West Plains, VIN 146, 3 credits
Highland Community College, KS, VIN 146, 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 is required 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 oral communication skills	Prepare and give a topical presentation to a group of students.
Analyze and follow a sequence of operations	Demonstrate knowledge of grape maturation, wine making and cellar operations.
Apply abstract ideas to concrete situations	Calculate malo-lactic fermentation (MLF).

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Understand and demonstrate the characteristics between wine types and styles;
• Apply the applications of viticulture to winemaking;
• Understand winery sanitation and management;
• Demonstrate the basic parameters of winery operations;
• Identify wine making equipment, materials, supplies used in the wine making process and the wine cellar;
• Understand and demonstrate knowledge grape maturity testing and processing;
• Understand and apply the basics of primary fermentation;
• Calculate malo-lactic fermentation (MLF);
• Demonstrate knowledge of heat and cold wine stabilization;
• Analyze and apply wine maturation and aging techniques;
• Recognize appropriate wine packaging methods;
• Distinguish the differences in white, red and fruit table wine production; and
• Demonstrate knowledge of the sensory evaluation of wine.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Introduction and Wine Kit
2. Major wine producing regions and grapes of the world
3. Federal regulations; Grape species and varieties and differences
4. Wine types, styles and methods of winemaking
5. Understanding grape maturation, sampling and harvest preparation;
6. Enological materials and supplies
7. Winemaking calculations
8. Basics of alcoholic and malo-lactic fermentation
9. White wine production
10. Red wine production
11. Fruit wine production
12. Cellar facilities and equipment
13. Winery sanitation
14. Wine aging and blending
15. Wine fining and bottling
16. Wine disorders
17. Wine and must analysis
18. Student presentation