VIN 190 - Wine Science

1. Demonstrate laboratory safety
   1. Utilize appropriate safety gear including goggles, covered shoes, and lab coats
   2. Display proper use of laboratory equipment
   3. Transcribe results using scientific notation and significant figures
2. Understand and evaluate sugars in wine production
   1. Identify the main fermentable grape derived sugars of glucose and fructose
   2. Describe sucrose and recognize the common use for chaptalization.
   3. Convert degrees brix to the baume measurement
   4. Evaluate sugar levels in uice using hydrometry and refractometry methods
   5. Evaluate residual sugar levels using the Rebelein method
   6. Evaluate glucose and fructose levels using enzymatic analysis
3. Discuss wine acids and acidity
   1. Identify the primary grape derived acids including tartaric, malic, and citric
   2. Identify acids produced during the winemaking process including lactic, succinic, and acetic
   3. Differentiate titratable acidity, total acidity, and pH
   4. Investigates effects of pH on anthocyanin expression, antimicrobial properties, and potential to oxidize the wine
   5. Review the equilibrium constant
   6. Discuss buffering capacity in relation to acid adjustment
   7. Evaluate wine pH and titratable acidity
4. Investigate malolactic fermentation (MLF)
   1. Discuss lactic acid bacteria
   2. Identify inhibitory effects of sulfur dioxide and pH on lactic acid bacteria
   3. Describe how MLF affects the flavor of wine
   4. Evaluate the presence of malic acid utilizing paper chromatography
   5. Evaluate the completion of MLF utilizing enzymatic analysis
5. Analyze sulfur dioxide usage
   1. Identify forms of sulfur dioxide in solution including molecular, bisulfate ion, and sulfite ion
   2. Differentiate free and bound sulfur dioxide in solution
   3. Discuss factors affecting binding of sulfur dioxide
   4. Investigate how pH affects the antimicrobial benefits of sulfur dioxide
   5. Evaluate free sulfur dioxide levels using iodine titration (ripper method
   6. Evaluate free sulfur dioxide levels using aeration-oxidation method
6. Discuss polyphenolic groups in wine
   1. Differentiate flavoniod and nonflavonoid polyphenolic groups
   2. Identify flavonoids dominant presence in red wines
   3. Discuss nonflavonoids dominant presence in white wines
   4. Analyze anthocyanin types and factors affecting expression 
7. Investigate wine oxidation
   1. Identify oxidation substrates including sulfur dioxide, ascorbic acid and phenolic groups
   2. Discuss enzymatic oxidation involving oxidase and laccase
   3. Evaluate ascorbic acid levels in wine
8. Summarize the alcoholic fermentation process
   1. Investigate yeast strains and fermentation requirements
   2. Discuss by product formation including ethanol, glycerol, carbon dioxide, heat, and the possibility of acetic acid and ethyl acetate
   3. Evaluate alcohol levels utilizing ebulliometry
   4. Evaluate volatile acidity levels utilizing a still
9. Review prefixes used to modify measurements
   1. Discuss increasing the measurement size using hector and kilo
   2. Discuss decreasing the measurement size using deci, centi, milli, and micro
   3. Identify equivalent measurements
   4. Apply these units to commercial wine production and wine additions
10. Discuss volumetric measurement
    1. Identify metric measurements including microliter, millileter, liter, and hectoliter
    2. Identify U.S. measurements including pint, quart, and U.S. gallon
    3. convert measurements between metric and U.S. measurement
11. Analyze measurements to quantify mass
    1. Identify metric mass measurements of gram, kilogram, and tonne
    2. Identify U.S. mass measurement of ounce, pound and ton
    3. Convert between metric and U.S. mass measurements
12. Define density measurements
    1. Investigate density measurements as a ratio of mass to volume
    2. Apply parts-per-million (mg/L) measurement to winemaking
    3. Relate density terms in relation to water (specific gravity)
13. Format answers scientifically
    1. Utilize significant figures
    2. Relate answers in scientific notation
    3. Report answers with correct units and expression