VMW 244 Wine Production

Lecture Hours: 4
Lab Hours: 6
Credits: 6

Focuses on wine processing practices and quality control management. Demonstrates harvest and pre-fermentation processing decisions. Covers equipment operation, maintenance, sanitation and safety. Examines juice analysis, additions, selection of wine microorganisms, and managing fermentations. Covers post fermentation management practices, managing malolactic fermentation, and new wine analysis.

Prerequisite: VMW 101, VMW 122, and VMW 131; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better).
Student Learning Outcomes:

Evaluate wine grape maturity and make harvest decisions.
Operate and program wine grape processing equipment.
Analyze juice and must and make adjustments to the vintage.
Select wine microorganisms and manage wine fermentations.
Implement post-fermentation management practices and new wine analysis.

Content Outline

Evaluating Wine Grape Maturity and Making Harvest Decisions
- Sampling procedures and sample preparation
- Chemical analysis and sensory evaluation of juice
- Maturity indices and harvest decisions
Grape Receiving and Pre-fermentation Processing
- Harvest equipment and supply checklist
- Operation of de-stemmer/crushers and presses
- Sanitation and safety
Red Wine Processing Practices
- Pre-fermentation practices
- Fermentation management and extraction of color and tannin
- Post-fermentation management and pressing of red wines
White Wine Processing Practices
- Pressing white wine grapes
- Juice settling and clarification
- Fermentation management and temperature control
Must and Juice Additions
- Sulfur dioxide
- Sugar additions (chaptalization)
- Acidification and de-acidification
- Use of enzymes, tannins, fining agents
Wine Microbiology
- Managing yeast and alcoholic fermentations
- Managing lactic acid bacteria and malolactic fermentations
Managing Problem Fermentations
- Sluggish and stuck fermentations
- Sulfide production and control
- Microbial spoilage and control
Quality Control Analysis of New Wines
- Alcohol content, residual sugar, and volatile acidity
- Titratable acidity and pH
- Color and oxidative stability
- Organic acid chromatography and malic acid analysis
Post Fermentation Practices
- Use of sulfur dioxide
- Acid and pH adjustments
- Settling, racking, and wine clarification
- Wine additions and corrections
- Sensory evaluation of new wines