VIT-115 Introduction to Enology Laboratory Techniques

Students will become familiar with juice and wine analyses that are used when making a commercial wine from grape ripening through initial wine stabilization. Analytical methods (e.g. testing juices for sugar, acid and pH) are some of the skills that will be studied. Students will also study strategies for cleaning and maintaining the laboratory. Common mathematical and chemistry winemaking problems are embedded throughout this course. Identification and proper use of laboratory equipment will be integral to the course.

Credits

2

Corequisite

CHM-121

Lecture Contact Hours

2

Lab Contact Hours

1

Other Contact Hours

0

Semesters Course Will Be Offered

• Spring

Course Learning Outcomes

1. Show proper laboratory safety and cleanliness
2. Accurately execute basic laboratory procedures common in a wine laboratory from grape ripening through initial wine stabilization including: total soluble solids, pH, titratable acidity, and free SO2 measurement
3. Interpret results of wine laboratory analyses
4. Calculate and solve relevant winemaking mathematical and chemistry problems

View Course Outline

VIT 115: Introduction to Enology Laboratory Techniques

Course Description

Students will become familiar with juice and wine analyses that are used when making a commercial wine from grape ripening through initial wine stabilization. Analytical methods (e.g. testing juices for sugar, acid and pH) are some of the skills that will be studied. Students will also study strategies for cleaning and maintaining the laboratory. Common mathematical and chemistry winemaking problems are embedded throughout this course. Identification and proper use of laboratory equipment will be integral to the course.

Credit Hours

2

Contact Hours

Lecture	2
Lab	1
Other	0

Semester(s) Course Will Be Offered

Spring

Corequisites

CHM-121

Course Learning Outcomes

1. Show proper laboratory safety and cleanliness
2. Accurately execute basic laboratory procedures common in a wine laboratory from grape ripening through initial wine stabilization including: total soluble solids, pH, titratable acidity, and free SO2 measurement
3. Interpret results of wine laboratory analyses
4. Calculate and solve relevant winemaking mathematical and chemistry problems

Topic Outline

1. Laboratory Safety
   1. First aid
   2. Eyewash
   3. Shower
2. Laboratory equipment
   1. identification,
   2. usage
   3. cleaning procedures
   4. storage
3. Microorganisms
   1. Juice
   2. Wine
   3. Environment
4. Work orders
   1. Lab
   2. Winery
5. Total soluble solids measurement
   1. Brix
   2. Density
6. pH meter
   1. usage
   2. measurement
7. Titratable acidity
   1. Definition
   2. Titration
8. Yeast Assimable Nitrogen analysis
   1. Definition
   2. Analysis
9. Turbidity
   1. Definition
   2. Analysis
10. Free SO2 analysis: Aeration Oxidation
    1. Free SO2
    2. Bound SO2
    3. Total SO2
    4. Analysis
11. Residual sugar measurement
    1. Reblein
    2. Clinitest
12. Alcohol
    1. Determination
    2. Ebuliometry