Department of Enology and Viticulture
Associate of Enology Program
EV 203
Science of Winemaking I
Fall 2012
Course Outline
Instructor:
Timothy Donahue
Co-Instructor: Sabrina Lueck
Course: EV - 203 The Science of Winemaking I
Contact:
Email:
Tim.Donahue@wwcc.edu
Phone:
Office: 509-524-5172
Formal Contact Hours:
Lecture times: August 15th to September 2rd and November 28st through
December 2nd 9:00
am to10:20am, Monday through Friday.
Office Hours
Office Hours: 1:00 – 2:00pm Monday through Friday and by appointment.
Course Objectives:
This course aims to develop an understanding of the chemistry of winemaking, the concepts and
practical aspects of wine chemical analyses, the impacts of winemaking strategies on sensory impacts
of wines and the production procedures for white, rose’ and red table wines.
Expected Learning Outcomes:







Understand the basic chemistry and methods of wine production.
Understanding of basic winery maths, including, but not limited to practical volume calculations,
acid additions, water additions, nitrogen additions as well as acidification and de-acidification in a
winery environment.
Receive information about types of winery environments and methods to respond to a variety of
winemakers, equipment and sanitation regimes.
Receive information and repeat chemical analyses and sampling techniques including: Bunch count
and weight, yield estimations pH and titratable acidity.
Students will be expected to be able to independently reproduce wine production techniques within
the confines of a theoretical wine assignment.
Understanding of methods to evaluate, manage and modify the winery environment through
cleaning, sanitation techniques.
The overall goal of this course is to
o Receive information about wine chemistry through observation and hands on learning
o Respond to the various winemaking situations by distinguishing, differentiating and
application of a variety of winemaking techniques.
o Organize the winery environment to be able to adapt, adjust, alter and/or change the outcome
of a wine by understanding a variety winery equipment and additions.
Grading

Theoretical Wine Assignment
=
75 points

2 Homework assignments @ 25 points each
=
50 points

1 Math Quiz
=
25 points

1 Midterm exam x 100 points
=
100 points

1 Final exam x 125 points
=
125 points
@ 25 points
Total =
400 points
Attendance: Attendance is mandatory, and will be monitored and documented intermittently. Lack of
attendance will have a deleterious impact on the final outcome. Work does not count as an acceptable
“excuse” and will be docked at 40 points (10% overall grade) per occurrence.
Harvest Activities:
All students will be provided with a list of tasks to be performed throughout the harvest for your
practicum. Your employer will be responsible for signing off on each of these tasks. If you need help in
this endeavour, please let the Director or I know.
E-Mail:
Harvest is a highly unpredictable season and scheduling any activities with absolute certainty is
improbable. Scheduling changes may be frequent and on short notice through e-mail. It is the
student’s responsibility to check your e-mail to remain informed.
Extra Credit
Extra credit assignments may be given from time to time at the end of lectures or as a part of
quizzes. Students must be in attendance for the opportunity to complete these assignments.
Penalty for Late Submission of Assignments
Assignments must be submitted by their deadline. There will be a penalty of 10% of the total grade for
each day (or part of a day) that an assignment is late, up to a maximum penalty of 50% of the total
grade. After 5 days, all assignments will receive a grade of 0 (Zero).
Occupational Health and Safety
Students are required to read and sign the “Student Handbook” for the Center for Enology and
Viticulture. This information is available in the front office. Please see the course coordinator if there is
anything that is unclear in this document or with suggestions to improve the content.
Textbooks and References
Required:
Margalit, Y., Winery Technology & Operations: A handbook for small Wineries (2003) The Wine
Appreciation Guild
Optional Texts:
Boulton, R.B., Singleton, V.L., Bisson, L.F., and Kunkee, R.E. (1998) Principles and Practices of
Winemaking. Kluwer Academic/Plenum Publishers
Iland, P., Bruer, N., Ewart, A., Markedies, A., and Sitters J., (2004) Monitoring the winemaking
process form grapes to wine – Techniques and concepts . Patrick Iland Wine Promotions PTY. LTD.
Jackson, R.S. (2008) Wine Science, Principles, Practice Perception. Third edition Academic Press (A
personal favorite)
Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1999) Wine Analysis and Production.
Virginia Tech (Excellent Enological book, very specific and well written)
Required for EV-204, but will be helpful for some lab analysis:
Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E. (2004) Chemical Analysis of grapes and
wine: techniques and concepts. Patrick Iland Wine Promotions PTY. LTD.*
Class Schedule (UPDATED)
#
1
Date
Aug 13
2
Aug 14
3
4
5
Aug 15
Aug 16
Aug 17
Aug 21
Aug 20
Winery Equipment
Pre Harvest Preparations - Basic Winery Maths
Vineyard Sampling basic Juice analysis
Lab: pH, TA, Brix - Sign up for Lab
Math problems Due /Review - Quiz#1
Aug 22
Warning: Contains Sulfites and Acid Basics
7
Aug 23
Aug 24
Aug 27
8
Aug 28
ETS LABS – Barrel maintenance
RE-WINE Re-coopering barrels
Yeast and the alcoholic fermentation
ML Homework Distributed
White Wine Production
9
10
11
12
Aug 29
Aug 30
Aug 31
Sept 4
Sept 5
Sept 6th
6
Sept 7th
Dec 3rd
Lecture Topic
Welcome back, overview, work ethics
Homework Distributed (2 Assignments)
Theoretical Wine and Math problems.
Winery Cleanliness + safety (review), Barrel
maintenance (Wine Library – After Class)
End of Season Viticulture Seminar
Tour: Cayuse Winery
Red Wine Production
Enzymes and Other Additives
Spoilage Organisms
The Malo-lactic Conversion
ML Homework Due
Final Exam: 9:00 AM
Theoretical Wine Assignment Due
Deadline for harvest Journals (Earlier OK!)
Reading (Margalit)
100-104
13-16
1-11
57-75
5-7, 49-55
Iland 26-31, 32-43
57-75
33-36, 41-48,
x(operations) and xi
(Flow chart)
JEFF POPICK
37-41, xi(Flow chart)
42
143-149
75-78
(EV-286)