Wine 3 ~ Introduction to Enology

Wine 3 ~ Introduction to Enology 2014 CLASS SYLLABUS Lecture: Tuesday Night 6:00 to 9:00 PM Room 2009 Lark Hall, Santa Rosa Campus Pat Henderson Instructor Email: [email protected] Lab: Section # 5994 Wednesday 3:00 to 6:00 PM Section # 6689 Wednesday 6:00 to 9:00 PM Shone Farm - Dutton Ag Pavilion, 6225 Eastside Rd. Forestville Chris Wills Instructor Email: [email protected]

COURSE OUTLINE The purpose of this class is to give a broad overview of the various methods used in the production of wine. We will cover the history, viticulture, chemistry, and technology of table wine making as well as sparkling and dessert wines. Subjects will be first introduced in lectures and then further developed in labs. There will be two Saturday field trips that each will take the place of two of the lab meetings. Lecture runs from 6:00 PM to about 8:45 PM with a 15-minute break in the middle. Some of the labs finish with a short wine tasting which is not mandatory. Grading will be based on two midterms and a final that cover the materials presented in both lectures and labs. One third of the questions on the final will be cumulative. There will also be a final project consisting of a 10 minute oral presentation to the class along with a short written report on a particular wine of your choice. Grading breaks down as follows: 15% 20% 20% 30% 15%

Lab Exam 1 Exam 2 Final Final Presentation

Website The class website is http://www.santarosa.edu/~jhenderson, it will have copies of the Power Point slides and handouts available for download the night before the lecture. It will also have links to websites with useful information on winemaking including free winemaking texts. All students must follow the district standards for student conduct and academic integrity; any incidence of cheating or plagiarism will result in zero credit for the assignment. Details at: http://www.santarosa.edu/for_students/rules-regulations/scs/section1.shtml

Textbook: No book is required but some of the books below are good supplemental reading for the lectures and labs depending on your interests. Wine Science Ronald S. Jackson 776 Pages $120.00

The Winemaker’s Answer Book Alison Crowe 384 pages $14.95

The Oxford Companion to Wine Jancis Robinson 820 Pages $45

The University Wine Course Marian W Baldy 426 Pages $24.00

nd

About Wine 2 edition Henderson & Rex 736 pages $65.00

Wine Myths and Reality Benjamin Lewin 636 Pages $38.00

Techniques in Home Winemaking

Directions to Shone Farm Daniel Pambianchi Dutton Ag Pavilion 294 pages, $18.95

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From the north: From Hwy 101, take the River Road/Guerneville exit. Turn right onto Mark West Springs Rd. (turns into River Rd.) 5.82 miles. Turn right onto Trenton Healdsburg Rd. travel 1.34 miles. Turn left onto Eastside Rd. travel .04 miles. From the south: From Hwy 101, take the River Road/Guerneville exit. Turn left onto Mark West Springs Rd. (turns into River Rd.) 5.82 miles. Turn right onto Trenton Healdsburg Rd. travel 1.34 miles. Turn left onto Eastside Rd. travel .04 miles

CLASS SCHEDULE Here is a tentative schedule of classes, but it is subject to change as the field trips are arranged. If you miss a class it is a good idea to check the website to see if there have been any changes in the calendar. Lecture Tuesday Night

Wed Lab @ Shone Farm

Week

Date

Topic

Date

Topic

1

14-Jan

Introduction & History of California Winemaking

15-Jan

Introduction

2

21-Jan

Viticulture and Grape Varieties

22-Jan

No Lab Meeting this week

3

28-Jan

No Lecture this week

29-Jan

No Lab Meeting this week

4

4-Feb

Basic Chemistry Review and Primary Fermentation

5-Feb

Harvest sampling, basic juice analysis

5

11-Feb

White Wine Harvesting and Crush

12-Feb

White wine harvest, pressing, juice treatment

6

18-Feb

Red Wine Harvesting, Crush, and Malolactic Fermentation

19-Feb

Red wine harvest and crushing

7

25-Feb

Exam 1, Wine Chemistry

26-Feb

Discussion & Chemistry Review

8

4-Mar

Wine Additives & Sulfur Dioxide

5-Mar

Lab Procedures 1

9

11-Mar

Tasting Analytically & Sensory Evaluation

12-Mar

Descriptive analysis lab

10

18-Mar

No Class, Spring Break

19-Mar

No Class, Spring Break

11

25-Mar

Wine Processing & Cellar Procedures

26-Mar

Saturday Mar 29 , First Field Trip

12

1-Apr

Barrels and Aging

2-Apr

Barrel ageing and operations

13

8-Apr

Finning Agents & Winery Sanitation

9-Apr

Post fermentation wine treatment & Fining

14

15-Apr

Exam 2,Wine Blending & Bottling

16-Apr

Bottling operations

15

22-Apr

Wine Defects

23-Apr

Wine defects & winery sanitation

16

29-Apr

Sparkling Wine and Brandy Production

30-Apr

Sparkling & Dessert wines

17

6-May

Dessert Wines

7-May

Saturday May 10, Second Field Trip

18

13-May

Wine Law & Alcohol and Health

14-May

Final Presentations

19

20-May

Final

th

Important Dates 19-Jan 26-Jan 2-Feb 2-Feb 23-Feb 24-Mar 20-Apr

Last day to register/add without instructor’s signature or add code Last day to drop semester length class and be eligible for a refund Last day to register/add with the instructor’s signature or add code Last day to drop a class without “W” symbol Last day to opt for P/NP Midterm progress available in student portal Last day to drop a class with “W” symbol