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Mar 29, 2024
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VIN 290 - Commercial Wine Prod Credits: 4 Lecture Hours: 3 Lab Hours: 2 Practicum Hours: 0 Work Experience: 0 Course Type: Voc/Tech This course presents applied enology and industry topics related to the production of commercial grade wines. Competencies
- Create a small batch of wine
- Develop flow diagrams planning all the processes used to make the wine
- Conduct fermentation rounds daily
- Maintain records about operations and additions
- Monitor and maintain sulfur dioxide levels
- Clarify and bottle the wine for class evaluation
- Analyze nitrogen levels in juice
- Differentiate nitrogenous compounds including amino acids, ammonia, and nitrates
- Evaluate Yeast Assimilable Nitrogen Content (YANC)
- Evaluate how crushing and fermentation affect wine style
- Discuss the benefits and disadvantages of destemming process
- Discuss the benefits and disadvantages of the crushing process
- Evaluate factors affecting extraction including heat, skin contact duration, and cap management techniques
- Identify suitable fermentation temperatures and methods to control temperature
- Conduct fermentation rounds with routine analysis including fermentation temperature, sugar levels, and off-aroma formation
- Investigate wine stability
- Differentiate protein and potassium bitartrate stability
- Evaluate potassium bitartrate stability with a conductivity meter and a freeze test
- Evaluate protein stability with a heat test.
- Discuss the use of gum Arabic to prevent flocculation of unstable colloids
- Analyze wine clarity
- Utilize a turbidity meter to evaluate wine clarity
- Discuss clarification through filtering
- Discuss clarification through fining
- Identify the mechanism of primary fining agents including gelatin, kieselsol, isinglass, albumin, casein, and bentonite
- Evaluate dissolved oxygen levels in wine
- Discuss the prevention of wine oxidation
- Review inert gas types and usage
- Explain barrel usage
- Differentiate characteristics of French and American oak
- Examine the surface area in relation to barrel size.
- Discuss oak toasting and the degradation of polysaccharides, tannins, and lignin
- Identify volatile oak phenolics including vanillin, eugenol, and guiacol.
- Evaluate oak alternatives including powder, wood chips, and staves
- Analyze the maturation of wines
- Contrast the rate of dissolved oxygen dissipation and storage temperature of the wine
- Discuss color change in relation to tannin-anthocyanin polymerization
- Investigate changes to bouquet, including esterification, during aging
- Discuss bottling of wine
- Investigate how glass color blocks ultraviolet radiation and minimizes subsequent wine degradation
- Investigate efficacy of bottle cleaning methods including hot water, compressed gas, and chemical cleaners
- Differentiate filling mechanisms including siphoning, isobarometric (counter pressure), and differential pressure
- Discuss oxygen uptake during bottling and the affects on sulfur dioxide
- Analyze ‘bottle shock’ and the course of action
- Investigate bottle closures
- Discuss the structure and manufacturing of corks
- Identify defects resulting from cork usage including leaks and cork taint.
- Analyze screw cap usage worldwide
- Examine the composition of screw cap liners
- iscuss the use of synthetic corks
- Utilize gas chromatography (GC).
- Compare ethanol readings with GC to ebulliometry analysis
- Analyze 4-ethyl-phenol concentrations and discuss the impact of brettanomyces/dekkera
- Evaluate acetaldehyde levels
- Investigate high performance liquid chromatography (HPLC)
- Evaluate the concentration of tartaric, malic, and citric acids in hybrids and vinifera wine
- Analyze glucose and fructose concentrations in grape juice.
- Evaluate residual glucose and fructose concentrations in wine
- Utilize mass spectrometry
- Evaluate anthocyanins in wine
- Differentiate monoglucosidic and diglucosidic anthocyanins
- Evaluate tannin levels in wine
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