VIN 152 - Intro to Wine Science

1. Conduct basic wine analysis procedures
   1. Utilize protective devices such as rubber gloves and eye protection
   2. Discuss the proper usage of laboratory equipment
   3. Acquire greater proficiency in executing laboratory procedures
2. Investigate grape ripening
   1. Contrast the accumulation of sugar with the drop in acid
   2. Study malic acid respiration in relation to climate conditions
   3. Evaluate seed and rachis maturity
3. Discuss wine constituents
   1. Differentiate tartaric, malic, and citric acids
   2. contrast types of sugars including glucose and fructose.
   3. Summarize off-components like volatile acidity, brettanomyces, ethyl acetate, hydrogen sulfide, mercaptans, oxidation, and metallic casse
   4. Investigate the derivatives of oak contact like guiacol, terpenes, and lactones
4. Summarize microorganisms used in wine production
   1. Examine the unique qualities of Saccharomyces cerevisiae
   2. Contrast yeast strains and the ideal use for the intended wine style
   3. conduct a yeast re-hydration
   4. Investigate lactic acid bacteria for malo-lactic fermentation
   5. Identify the sensory effects of malo-lactic fermentation
5. Analyze the alcoholic fermentation process.
   1. Review the yeast growth cycle
   2. Identify factors affecting fermentation like temperature, nitrogen levels, aeration, sugar levels, and sulfur dioxide levels
   3. Discuss fermentation rounds in the winery
6. Discuss the impact of cellar operations on wine style
   1. Investigate the de-stemming and crushing process
   2. Differentiate the pressing of whole cluster fruit in comparison to crushed fruit.
   3. Examine maceration time.
   4. Contrast carbonic maceration and extended maceration
   5. Summarize a pre-fermentation cold soak
7. Review cellar mathematics
   1. Discuss common volumetric and weight conversions
   2. Relate principles of geometry to tank calibration
   3. Calculate chemical addition rates in relation to the recommended application rate
   4. Prepare winery solutions such as bentonite, DAP additions, and copper additions
   5. Conduct a Pearson square to determine blending ratios 
8. Investigate the use of sulfur dioxide in the winery
   1. Discuss the antioxidant and antiseptic qualities of sulfur in an acidic solution
   2. Differentiate the forms of sulfur dioxide in solution
   3. Relate free sulfur levels to pH.
   4. Identify levels of sulfur dioxide required for microbiological stability
9. Discuss the use of fining agents in the winery
   1. Differentiate the types of fining agents
   2. Examine fining regiments intended for juice treatment
   3. Contrast the use of fining for red and white wines
10. Analyze processes to acquire clear wine
    1. Relate the use of fining agents to wine clarity.
    2. Define racking and discuss frequency
    3. Examine the use of filtration to remove sediment and reduce turbidity
11. Summarize how wine stability can be achieved
    1. Differentiate potassium bitartrate and protein instabilities
    2. Investigate the use of bentonite to prevent wine haze
    3. Discuss cold stabilization procedures to prevent bottle sedimentation
12. Analyze wine constituents
    1. Calibrate and utilize a pH meter
    2. Operate a centrifuge to clarify wine samples
    3. Evaluate the titratable acidity of wine
    4. Determine the sugar levels in juice through refractometry and hydrometry
    5. Conduct a clinitest to determine the residual sugar in wine.
    6. Analyze the free sulfur dioxide levels through iodometric titration, aeration oxidation, and titrettes
    7. Deduce the levels of dissolved carbon dioxide with a carbodoseur
    8. Determine if a wine is protein stable with a heat test