VIN 290 - Commercial Wine Prod

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