VMW 222 Science of Winemaking

Lecture Hours: 4
Credits: 4

Focuses on the scientific principles of wine production. Covers the physiology of grape berry development and wine grape processing. Stresses wine microbiology; the chemical composition of juice and wines; wine stabilization and clarification; fining and filtration; maturation; aging; and bottling.

Prerequisite: MTH 095 (or higher); CH 110, or CH 121, CH 122 and CH 123, 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:

Identify the Chemical Constituents of Grapes and Wine
Explain the Physiology of Berry Development
Describe Common Wine Production Practices Used for Different Types of Wine.
Discuss the Principles, Microbiology, and Biochemistry of Alcoholic and Malolactic Fermentation
Evaluate Effects of Fermentation Management, Clarification, Stabilization, and Aging on Chemical and Microbiological Composition of Wine and Wine Quality

Content Outline

Berry Growth and Development
- Physiology of berry development
- Berry morphology and composition
- Impact of viticultural and environmental factors on wine grape composition
- Maturity indices and harvest parameters
- Fruit sampling and analysis
Overview of Wine Production Practices for Various Wine Styles
- Harvest and Pre-fermentation processing
- Fermentation management
- Post-fermentation management
- Aging and finishing
- Bottling
Introduction to Chemical Constituents of Grapes and Wine
- Water
- Sugars
- Polysaccharides
- Alcohols
- Acids
- Phenols
- Aldehydes and Ketones
- Acetals
- Esters
- Lactones
- Terpenes and derivatives
- Nitrogen containing compounds
- Sulfur containing compounds
- Hydrocarbons
- Macromolecules
- Vitamins and Minerals
- Dissolved Gasses
Fermentation Microbiology and Biochemistry
- Ecology of grape and wine yeasts
- Yeast and alcoholic fermentation
- Environmental factors affecting fermentation
- Yeast nutrition, stuck and sluggish fermentations
- Lactic acid bacteria and malolactic fermentation
- Acetic acid bacteria, Brettanomyces yeast, and film yeast
Post-Fermentation Chemistry
- Oxidation
- Colloids
- Clarification
- Stabilization
Aging and Maturation
- Color Stability
- Oxygen Management
- Oak
Bottling
- Nano-oxidation
- Longevity in bottle