Division: Business, Hospitality and Tourism Department: Hospitality and Tourism Subject Code: ENVI Course #: 164 Course Title: Wine Chemistry and Microbiology

HARRISBURG AREA COMMUNITY COLLEGE

FORM 335

Course Form 335 must be updated at least every five years per AP 765 to include, at a minimum, the following elements. [§335.2]

1. Digital Description:

Credit hours: 4.0 Lecture hours: 3.0 Lab hours: 3.0 BL: [__]⅓[X]½ [__]⅔[__] Other (Indicate fraction or percent)

2. Catalog Description: Course covers the basic concepts, principles and practices of the chemistry and microbiology involved in wine production. Students learn the chemical composition of grapes, must and wine, and the changes that occur during the production of aged wine. Wine quality measurements are introduced and appropriate correctives are outlined according to industry standards. Common microbial organisms, yeasts and bacteria and their affects on wine quality are introduced and discussed. Students learn laboratory methods to determine basic chemical composition of must and wine and complete assays that evaluate product stability and procedures for identifying microbial populations. A course fee is required. Minimum Grade Required 3. Prerequisites: CHEM 100 or equivalent C

Corequisites: ENVI 161

Other:

4. Learning Outcomes [These outcomes are necessary to enable students to attain the essential knowledge and skills embodied in the program’s educational objectives.]

Upon successful completion of the course the student will be able to:

. Apply basic chemistry theory to the analysis of wines and musts . Evaluate the results of wine laboratory tests . Create a plan for monitoring must and wine integrity . Plan and implement a grape maturation monitoring program . Demonstrate knowledge of the characteristics of must and wine amendments

1 Division: Business, Hospitality and Tourism Department: Hospitality and Tourism Subject Code: ENVI Course #: 164 Course Title: Wine Chemistry and Microbiology

. Propose corrective actions for unbalanced musts . Prepare additional must and wine amendments by computing the amount of materials needed . Demonstrate knowledge of chemical processes involved in yeast fermentation . Demonstrate knowledge of chemical processes involved in carbonic maceration . Calculate expected alcohol yields from fermentation . Demonstrate knowledge of the chemical processes of malolactic fermentation . Describe of chemical composition of pigments and tannins in red wine . Demonstrate knowledge of aromatic compounds found in wine . Define redox potential in wine and identify components involved . Plan and implement the addition of sulfur dioxide at all stages of production . Design and implement a plan that evaluates and promotes bitartrate stability . Identify fining agents and indications for use . Propose methods for preserving wine from microbial spoilage . Relate common wine fault compounds to perception and identify their source . Demonstrate basic laboratory skills . Measure sugar content of grapes and musts using hydrometry and refractometry . Choose and perform tests for titratable acidity and pH . Perform enzymatic tests for organic acids . Select and perform tests for yeast-available nitrogen . Choose and perform tests for alcoholic fermentation measurements . Select and perform tests for malolactic fermentation evaluation . Choose and perform tests for sulfur dioxide content . Select and perform tests for volatile acidity measurement . Evaluate the presence of undesirable sulfur compounds . Assess the level of phenols and color components of red musts and red wines . Prepare wine and must samples for microscopic examination . Identify bacteria and yeast in must and wine under a microscope

5. Planned Sequence of Learning Activities [These must be designed to help students achieve the learning outcomes.]

1. Chemistry and Laboratory Safety Review 2. Establishing a QA Program 3. Grape Maturation 4. Harvest parameters overview 5. Measurement of harvest parameters 6. Fermentation introduction 7. Chemistry of alcohol production 8. Prefermentation sugar adjustment 9. Yeast and yeast fermentation 10. Yeast strain selection 11. Yeast nutrient requirements and adjustments 12. Carbonic maceration 2 Division: Business, Hospitality and Tourism Department: Hospitality and Tourism Subject Code: ENVI Course #: 164 Course Title: Wine Chemistry and Microbiology

13. Monitoring sugar fermentation 14. Determination of alcohol content 15. Acid and pH chemistry and adjustment 16. Malolactic fermentation 17. Monitoring malolactic fermentation 18. Wine spoilage organisms 19. Microbiological monitoring 20. Volatile acidity analysis 21. Wine maturation chemistry 22. Oxidation-reduction potential 23. Oxidation of wine 24. Sulfur dioxide 25. Aging and phenolic compounds 26. Barrel effects 27. Fining theory and agents 28. Protein stability 29. Bitartrate stability 30. Addition of sweetening materials 31. Sorbate and other preservatives 32. Carbon dioxide effects 33. Wine faults – chemical 34. Reduced sulfur compounds 35. Wine faults – biological 36. Laboratory camps at Harrisburg Campus

6. Assessment of Student Learning [Methods of assessment should be appropriate for Learning Outcomes listed above.]

Assessment of student learning outcomes for the course, as required by AP 765, is part of regular curriculum maintenance and/or improvement. The specific plan has been determined by the pertinent faculty involved and is kept on file in the division office.

A midterm examination, a final examination, a written journal and a lab practicum; examples include: -A midterm examination and a final examination consisting of true/false, multiple choice and essay questions. -A completed journal of laboratory exercises. -A practicum identifying and successfully completing specific laboratory procedures.

7. List of Texts, References, Selected Library Resources or other Learning Materials (code each item based on instructional use): C-Lecture/Laboratory, A-Lecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online, BL-Blended, D-Independent Study, P-Private Lessons, E-Internship, 3 Division: Business, Hospitality and Tourism Department: Hospitality and Tourism Subject Code: ENVI Course #: 164 Course Title: Wine Chemistry and Microbiology

F-Cooperative Work-Study, FE-Field Experience. [These resources must be easily accessible to students.]

C, BL - Concepts in Wine Chemistry, Margalit, Yair;. Wine Appreciation Guild, publ., 2nd Edition, ISBN: 1-891267-74-4

C, BL - Wine Analysis and Production, Fugelsang, Kenneth C., Nury, Fred S., Gump, Barry H., Zoecklein, Bruce W., Zoecklin, Fugelsan 1st ed., Springer, publ. ISBN: 0-8342-1701-5

8. Prepared by Faculty Member: Robert A. Green Date: 3/15/11

9. Approved by Department Chairperson: Getachew Kassahan Date: 3/15/11

10. Approved by Academic Division Dean: Cheryl L. Batdorf Date: 3/16/11

This course meets all reimbursement requirements of Chapter 335, subchapters A / B.

This course was developed, approved, and offered in accordance with the policies, standards, guidelines, and practices established by the College. It is consistent with the college mission.

If the course described here is a transfer course, it is comparable to similar courses generally accepted for transfer to accredited four-year colleges and universities.

11. Director, Curriculum Compliance: Catherine A. Lencioni Date: 3/17/11

12. Provost & VP, Academic Affairs: Cynthia A. Doherty Date: 3/22/11

13. Original Date of course approval by the college: Fall 2010

14. Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]: 201130 - Textbook

12/1/04 Review and updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09

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