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Active as of Fall Semester 2018
I. General Information
1. Course Title:
Introduction to Fruit Wine Production
2. Course Prefix & Number:
VITI 1147
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course is a 12-week course based on the fundamentals of the science and technology of fruit winemaking. Introduction to Fruit Wine Production 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 Fruit winemaking. 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:
VITI 1147 - Introduction to Fruit Wine Production
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1147 - Introduction to Fruit Wine Production
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
Missouri State, VIN 147
Highland C.C., VIN 147
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
Program-Applicable Courses – This course is required for the following program(s):
Viticulture, AAS degree
Other - If this course is not required in a program or is not part of the MN Transfer Curriculum, it may be used for the purpose(s) listed below:
Technical Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Assess alternative solutions to a problem |
Describe rationale for adding specific ingredients to a recipe. |
| Analyze and follow a sequence of operations |
Characterize the sequence of events in wine making. |
| Apply abstract ideas to concrete situations |
Compare and contrast different types of fruit wine production. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Explain the Federal Statutes on winemaking;
- Describe the different types of wine and the methods involved in winemaking;
- Ascertain the differences among fruit species;
- Demonstrate and understanding of the differences between varieties within each species;
- Ascertain the effects of harvest conditions on fruit quality and wine style;
- Describe differences between grape and non-grape wines;
- Describe the history of fruit wine production;
- Describe current state of the fruit wine industry in the U.S.;
- Describe the levels of fruit quality;
- Describe the impact of fruit quality on finished wine;
- Describe the impact of fruit quality on the selection of processing ingredients;
- Describe legal regulations applicable to fruit wine production;
- List the regulations regarding reporting procedures for formula wines;
- Evaluate a recipe for quality control parameters;
- Describe rationale for adding specific ingredients to a recipe;
- Describe general production processes in fruit winemaking;
- Demonstrate applicable production calculations;
- Identify and describe quality control procedures;
- Describe typical fruit wine flaws;
- Describe typical fruit wine faults;
- Explain how to make corrections for flaws and faults;
- Describe stability differences between grape and non-grape wines;
- Describe methods for testing for stability;
- Describe microbiological stability issues;
- Describe stabilization treatments;
- Explain blending goals and parameters;
- Perform a blending trial;
- Describe and perform pre-bottling adjustments;
- Explain aging characteristics of fruit wines;
- Describe applicable labeling laws;
- Describe sensory characteristics of fruit wines; and
- Describe unique considerations for wineries that produce fruit wines.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Fruit Wine Concepts and Considerations
- History
- Starting a Winery
- The Wine Facility
- Making the Wine
- Fruit selection
- Ingredients
- Legal regulations
- Procedures
- Recipes
- Production processes
- Quality control, faults and flaws
- Stability tests
- Marketing and Sales
- Packaging
- Distribution and tasting room sales options
- Students will be required to choose a winery to observe and take questionnaire.
I. General Information
1. Course Title:
Introduction to Fruit Wine Production
2. Course Prefix & Number:
VITI 1147
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course is a 12-week course based on the fundamentals of the science and technology of fruit winemaking. Introduction to Fruit Wine Production 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 Fruit winemaking. 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:
VITI 1147 - Introduction to Fruit Wine Production
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1146 | Introduction to Enology | 3 cr. |
9. Co-requisite Courses:
VITI 1147 - Introduction to Fruit Wine Production
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
Missouri State, VIN 147
Highland C.C., VIN 147
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 is required for the following program(s):
Viticulture, AAS degree
3. Other - If this course does NOT meet criteria for #1 or #2 above, it may be used for the purpose(s) selected below:
Technical Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Characterize the sequence of events in wine making. |
| Apply abstract ideas to concrete situations |
Compare and contrast different types of fruit wine production. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Explain the Federal Statutes on winemaking;
- Describe the different types of wine and the methods involved in winemaking;
- Ascertain the differences among fruit species;
- Demonstrate and understanding of the differences between varieties within each species;
- Ascertain the effects of harvest conditions on fruit quality and wine style;
- Describe differences between grape and non-grape wines;
- Describe the history of fruit wine production;
- Describe current state of the fruit wine industry in the U.S.;
- Describe the levels of fruit quality;
- Describe the impact of fruit quality on finished wine;
- Describe the impact of fruit quality on the selection of processing ingredients;
- Describe legal regulations applicable to fruit wine production;
- List the regulations regarding reporting procedures for formula wines;
- Evaluate a recipe for quality control parameters;
- Describe rationale for adding specific ingredients to a recipe;
- Describe general production processes in fruit winemaking;
- Demonstrate applicable production calculations;
- Identify and describe quality control procedures;
- Describe typical fruit wine flaws;
- Describe typical fruit wine faults;
- Explain how to make corrections for flaws and faults;
- Describe stability differences between grape and non-grape wines;
- Describe methods for testing for stability;
- Describe microbiological stability issues;
- Describe stabilization treatments;
- Explain blending goals and parameters;
- Perform a blending trial;
- Describe and perform pre-bottling adjustments;
- Explain aging characteristics of fruit wines;
- Describe applicable labeling laws;
- Describe sensory characteristics of fruit wines; and
- Describe unique considerations for wineries that produce fruit wines.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Fruit Wine Concepts and Considerations
- History
- Starting a Winery
- The Wine Facility
- Making the Wine
- Fruit selection
- Ingredients
- Legal regulations
- Procedures
- Recipes
- Production processes
- Quality control, faults and flaws
- Stability tests
- Marketing and Sales
- Packaging
- Distribution and tasting room sales options
- Students will be required to choose a winery to observe and take questionnaire.