WALLA WALLA COMMUNITY COLLEGE
EV 107
Instructors: Tim Donahue and Jeff Popick, Co-Instructor: Sabrina Lueck
Fall 2013
[Syllabus for EV 107: Introduction of Winemaking and Viticulture. Walla Walla Community College Department of
Enology and Viticulture, Associate of Enology Program.]

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Contact ......................................................................................................................................................................................................................... 2
Formal Contact Hours ........................................................................................................................................................................................... 2
Course Description ................................................................................................................................................................................................. 2
Learning Outcomes ................................................................................................................................................................................................. 2
Course Objectives .................................................................................................................................................................................................... 2
E-Mail .............................................................................................................................................. Ошибка! Закладка не определена.
Attendance ................................................................................................................................................................................................................. 3
Grading ........................................................................................................................................................................................................................ 3
Grades will be as follows ................................................................................................................................................................................. 3
Penalty for Late Submission of Assignments ............................................................................................................................................... 3
Academic Integrity .................................................................................................................................................................................................. 3
Practicum (EV 107 and EV 196) ........................................................................................................................................................................ 3
Occupational Health and Safety ......................................................................................................................................................................... 4
Textbooks and Tools .............................................................................................................................................................................................. 4
Required Texts ......................................................................................................................................................................................................... 4
Recommended Texts .............................................................................................................................................................................................. 4
Required Tools ......................................................................................................................................................................................................... 4
Disability Statement ............................................................................................................................................................................................... 4
WHITE WINE PROJECT: 100 POINTS TOTAL (DUE – SEE SIGN UP) ................................................................................................. 5
WARNING .............................................................................................................................................................................................................. 5
Stage 1 – Prepare a written proposal (1000 words maximum) 50 points ................................................................................. 5
Stage 2 – Make your wine ............................................................................................................................................................................... 5
Stage 3 – Power point presentation, write up (1000 words), wine judgement ....................................................................... 5
RED WINE PROJECT: 100 POINTS (DUE END OF SEMESTER)............................................................................................................. 6
WARNING .............................................................................................................................................................................................................. 6
Stage 1 – Staying with your white group, meet with your instructor during your white wine meeting ....................... 6
Stage 2 – Harvest your grapes ....................................................................................................................................................................... 6
Stage 3 – Process/ferment your grapes .................................................................................................................................................... 6
Grading ........................................................................................................................................................................................................................ 7
VARIETAL PRESENTATION: 100 POINTS (DUE – SEE SIGN UP) ........................................................................................................ 7
Instructions ........................................................................................................................................................................................................... 7
Due Date ................................................................................................................................................................................................................. 7
Grading.................................................................................................................................................................................................................... 7
The Power Point Presentation ........................................................................................................................................................................... 7
Tasting ..................................................................................................................................................................................................................... 7
Overall ..................................................................................................................................................................................................................... 7
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Email Tim.Donahue@wwcc.edu, Jeffrey.Popick@wwcc.edu, Sabrina.Lueck@wwcc.edu
Phone (509) 524-5172, (509) 524-5171, (509) 524-7173
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Lecture September 23 – December 13, MWF 1:30pm – 2:20pm
Lab September 23 – December 13, TTh 2:30pm – 4:30pm
Office Hours By appointment. We will be in the vineyard/winery throughout harvest Monday through Thursday
7:30 am – 5:30pm and most weekends.
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A survey of the different viticultural and winemaking practices employed in wine production during harvest.
Emphasis on vineyard harvest operations including: maturity sampling, bird netting and fall harvest. Involves the vintage productions of wines sold at College Cellars. Basic sensory analysis of wines will be performed to begin the process of palate training.
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1.
2.
3.
4.
Identify the fall harvest vineyard operations
Demonstrate understanding of how a vineyard is prepared for the winter
Demonstrate the propagation of grape vine cuttings
Develop understanding of the grape cultivars winemaking practices employed in the various wine producing regions of the world
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This course aims to develop a basic understanding of winemaking and viticultural practices.
On successful completion of this course students will have:
1.
2.
3.
4.
A basic understanding of principles involved in grape harvesting
A basic understanding of the different equipment used in winemaking
A brief overview of the winemaking and viticultural practices used in the new world as well as the old world.
The ability to independently perform entry level decision making in the wine production process.
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Harvest is a highly unpredictable season and scheduling any activities with absolute certainty is difficult if not improbable. The lab schedule is basically 100% open for changes. The schedule will basically be covered in class, and sign up will be required for many of the labs. Scheduling changes WILL be frequent and on short notice
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through e-mail or class discussion. It is YOUR responsibility to check in with Tim and YOUR e-mail to remain informed.
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Attendance is monitored on a daily basis and documented intermittently. As this class has un-predictable hours during vintage, attendance will be taken during early morning harvests. In order to garner maximum participation points, attendance is required.
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White Wine Production (3 parts) 100 points
Red Wine Production (overall) 100 points
Varietal Presentation
Participation/Journal
(attendance)
100 points
50 points
1 Midterm exam
1 Final exam
100 points
100 points
550 points
RADES WILL BE AS FOLLOWS
A = 94-100%
B+ = 87-89%
B- = 80-83%
C = 74-76%
A- = 90-93%
B = 84-86%
C+ = 77-79%
C- = 70-73%
D+ = 67-69%
F = 59% and below
D = 60-66%
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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. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been graded and feedback provided. Extensions of deadlines may be allowed for reasonable causes. Evidence for the grounds must be provided.
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Please refer to the WWCC Plagiarism Policy provided to you, and signed by you, at student orientation. It is expected that all students demonstrate integrity and assume responsibility and accountability for their actions.
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(EV 107
EV 196)
Without you as students, College Cellars would not work. We are very lucky to have a great establishment to both grow and produce wine. This is your chance to jump in feet first (only after washing them, of course!) and learn about winemaking. There are very few formal lab hours in this class, however you are expected to be in the winery
40 hours through the duration of the course to get maximum participation points. (This includes checking your fermentations, formal labs and tastings) There is a roster posted in the cellar. Enter the hours worked next to your
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name, I will be around, I will know who is cheating! Use your practicum hours to your best advantage, you will never get a chance like this again!
Each group is required to harvest a MINIMUM of 1 ton of fruit from our vineyards and possibly surrounding vineyards. Little notice will be given, be prepared to pick!
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Students are required to read and understand the document “Emergency Procedures Handbook” This information is available at various locations on campus. Please see the course coordinator if there is anything that is unclear in this document or with suggestions to improve the content.
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No one textbook adequately fulfils the requirements of this course. The currently available texts are written from a non-Washington perspective, and therefore address only some of the aspects that are pertinent to Washington.
The major oenological texts are also expensive, and for this reason it has been decided that where possible the chapters in each of the four texts relevant to each lecture will be indicated by the lecturing staff at the time of delivery. Students are encouraged to take the opportunity during the semester to work together to compare the various texts. If students can afford the series by Patrick Iland, they are HIGHLY encouraged to procure a copy. It will be invaluable over the course of their winemaking career.
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Margalit, Y.M. (2009) Concepts in Wine Technology. The Wine Appreciation Guild.
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Boulton, R.B., Singleton, V.L., Bisson, L.F., and Kunkee, R.E. (1998) Principles and Practices of Winemaking. Kluwer
Academic/Plenum Publishers
Jackson, R.S. (2008) Wine Science, Principles, Practice Perception. Third edition Academic Press
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.
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.
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1 pair bypass pruners: Felcos are recommended. L+G hardware has a good selection. These are an investment, however; purchasing nice pruners will pay-off in the long run! Cheap harvest snips: available at True Value and
L+G hardware.
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To request accommodations related to a disability, contact Claudia Angus, Ph.D., Coordinator of Disability Support
Services, at 509.527.4262 or email claudia.angus@wwcc.edu.
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WHITE WINE PROJECT: 100 POINTS TOTAL (DUE – SEE SIGN UP)
This project requires research, tasting, winemaking and homework!
TAGE
REPARE A WRITTEN PROPOSAL
WORDS MAXIMUM
POINTS
 You will break into groups of 4, have your picture taken
 Choose carefully, you will be with this group for 2 years!
 There will be a selection of white wine juices to choose from, first come first serve.
 Get together as a group and discuss options for the chosen juice. Such as: o Yeasts (I have a list and a few different kinds available) o Fermentation Temperatures o Oak treatment (We have some options available) o Racking o Malolactic Fermentation o Desired style, sweet, dry, buttery, subtle with a hint of snozzberry…ETC..
 Students are encouraged to get together outside of class and discuss their wines and do independent tastings of their varietal. (RESPONSIBLE TASTING!!!)
 Prepare a proposal discussing all of the options for your wine, the style you hope to achieve and how you are going to arrive at that end point using the facilities and products available here at WWCC, Please look through the lab, we have over 20 yeasts, 5 nutrients, and a number of oak and yeast derived wine enhancers.
 It is your responsibility to ask questions and look around and see what we have available for the production of your wine.
 Schedule a meeting on the 1 st or 3 rd of October and be prepared to discuss your potential wine.
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AKE YOUR WINE
 You will be given 20 liters of juice to perform your winemaking.
 You will be allocated yeast, nutrients, and oak products as you require
 Monitor your fermentations taking measurements of Brix and Temperature o Record on supplied graph o Note any additions (SO2, Oak, MLF, Yeasts, DAP, Enzymes….)
 You are allowed, as a group up to 3 samples to be sent to ETS for analysis (use wisely)
 Finish your wine o Wines must be finished and ready to present by either the 7th or the 10th of December
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OWER POINT PRESENTATION
WRITE UP
WORDS
WINE JUDGEMENT
50 points for presentation and write up (instructor scored) – What you did, how you did it, problems…etc
50 points for wine (peer scored) – Based on 100 point score (50 – 100 points)
 3 bottles of wine
 Prepare a <10 minute power point presentation and a synopsis for grading.
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o Discuss the intended style of your wine, the end style, and any deviations from the original plan o Discuss the fermentation, additions, etc.
 Present your wine: Prepare for judgment.
RED WINE PROJECT: 100 POINTS (DUE END OF SEMESTER)
This project requires HARD work, DEDICATION, and TEAMWORK,
Failure to follow through, record all aspects of winemaking, and or general laziness will have the wine removed from your jurisdiction to college cellars. Removal will result in a failing grade on this project. The red wine production carries through 20%+ of your grade in EV203, EV204, and EV205! (in other words, don’t screw this up)
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TAYING WITH YOUR WHITE GROUP
MEET WITH YOUR INSTRUCTOR DURING YOUR WHITE WINE
MEETING
 First come, first serve for varietal choice
 Meet with Tim, go over your red wine production o Discuss strategies for wine (desired flavour, mouthfeel, ageing etc.)
 Get an overall view of how your wine will be made
 After your meeting, in a day or 2 your group will be given a “Wine Log Book” o WINE LOG BOOKS MUST REMAIN WITH THE WINE AT ALL TIMES! o Record fruit weight o All aspects of fermentation o All aspects of crushing o All aspects of additions o All aspects of movements o EVERY TIME THE WINE IS TOUCHED, WRITE IT DOWN!
TAGE
ARVEST YOUR GRAPES
 Working with Jeff, arrange to have the class help harvest your fruit (we ALL work together)
 Pick your fruit, and either deliver it straight to the winery and log the weight OR transfer to Cott’s juice, for refrigeration until processing can be done.
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ROCESS
FERMENT YOUR GRAPES
 Crush your fruit
 Clean
 Inoculate your fruit
 Clean
 Perform cap management
 Clean
 You will be allocated yeast, nutrients, and oak products and or barrels
 Clean (catching on here?)
 Monitor your fermentations taking measurements of Brix and Temperature o Record on supplied graph o Note any additions (SO
2
, oak, MLF, yeasts, DAP, enzymes)
 Inoculate for malolactic fermentation
 Clean
 Press your wine and get it to barrel
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 Clean some more.
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Wine log book 50 points, Participation/Cleanliness 25 points, Finishing the wine 25 points
VARIETAL PRESENTATION: 100 POINTS (DUE – SEE SIGN UP)
NSTRUCTIONS You are required as a group to prepare a 40 minute (10 minutes each member) power point presentation about a specific Varietal. There is a sign-up sheet posted on the door of 1610 (Tim’s office).
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ATE See syllabus/date sheet. Make sure to bring the presentation and trial it before!!!
RADING 50 points awarded by the students 50 points awarded by the instructor
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Some suggestions (but not a limit!!)
 The history of the varietal o Dates o Significant milestones o Challenges o Regions grown
 Requirements of the varietal and viticultural practices o Soil type o Pest susceptibility o Common diseases o Water requirements o Degree days required o Sunshine hours required o Grape vine physiology
 Styles of the varietal o Harvest parameters o Winemaking practices
 Yeasts, maceration techniques, oak usage… etc o Flavor profile o Ageability
ASTING If you desire to do some tasting during your presentation to help illustrate the differences in your varietal based on terroir you are welcome to include tasting as a part of your presentation. IF your group chooses to do this, it will require 2 bottles of each wine to be purchased. Additionally; student groups that choose to do tasting are responsible for all set up, tear down and cleaning of college glassware used in the class.
VERALL The above are merely suggestions not a required outline. If there is a particular thing you want to touch on as a group, feel free to do so. Students are encouraged to make the presentations as exciting and thorough as possible. Use of pictures, wines, and visual aids is strongly encouraged.
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1
SUNDAY
8
15
2
9
16
MONDAY
3
10
17
TUESDAY
4
WEDNESDAY
11
18
22 Harvest
Read Margalit “IB
Pre-Harvest
Operations”
29 Harvest
Read Margalit “IA
Grape Ripening”
23 Harvest
Student expectations
All projects assigned
24 Harvest
Red wine student meetings*
30 Harvest
Vineyard sampling
25 Harvest
Cleanliness
5
THURSDAY
12
19
13
20
*denotes sign-up required
6
FRIDAY
26 Harvest
Red wine student meetings*
27 Harvest
Winery safety
7
SATURDAY
14
21
28 Harvest
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SUNDAY MONDAY
TUESDAY
1 Harvest
White wine meetings*
WEDNESDAY
2 Harvest
Juice analysis
THURSDAY
3 Harvest
White wine meetings*
6 Harvest
Read Margalit “IIA
Destemming and Crushing,
IIB Skin Contact, IID Must
Corrections”
13 Harvest
Read Margalit "IIC
Free Run and Press
Run”
20 Harvest
Read Margalit “III
Fermentation, V
Barrel Aging”
27 Harvest
Read Margalit “IIID
Malo-Lactic
Fermentation”
7 Harvest
White wine production
14 Harvest 15 Harvest
ADWY yeast protocol Winery work
21 Harvest 22 Harvest
Red wine production Winery work
28
Midterm exam
8 Harvest
Begin white wine fermentations
29
Pull in vineyard nets*
Winery work
9 Harvest
White wine production
16 Harvest
Red wine varietals
23 Harvest
Walla Walla Valley
terroir
30
Taste Walla Walla
Valley
10 Harvest
Begin white wine fermentations
17 Harvest
Winery work
FRIDAY
4 Harvest
White wine varietals
SATURDAY
5 Harvest
11 Harvest
White wine production
12 Harvest
18 Harvest
Red wine production
19 Harvest
24 Harvest
Winery work
31
Pull in vineyard nets*
25 Harvest
Midterm exam review
26 Harvest
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SUNDAY MONDAY
TUESDAY THURSDAY WEDNESDAY FRIDAY
1
Taste Yakima Valley
2
SATURDAY
3
10
17
Read Margalit “VI
Bottling”
24
4
Hand back Midterm, discuss
5
Taste Horse Heaven
Hills
6
Student presentation
– Sangiovese
7 8
Taste Wahluke Slope Student presentation
– Carmenere
9
11
Student presentation
– Cabernet Franc
12 Veterans Day 13
No class Student presentation
– Syrah/Shiraz
14 15
Taste Red Mountain Student presentation
– Cabernet Sauvignon
16
18
Student presentation
– Malbec
25
Taste Oregon
19 Advising Day 20
No class Student presentation
– Nebbiolo
21
Prepare student white wines
22
Taste Columbia
Valley
23
27 Thanksgiving 28 Thanksgiving 29 Thanksgiving 30
College closed College closed College closed
26
Prepare student white wines
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29
1
SUNDAY
8
15
22 23
30
9
MONDAY
2
Student made wine presentations
TUESDAY
3
Student made wine presentations
4
WEDNESDAY
Student made wine presentations
THURSDAY
5
Student made wine presentations
10
Final exam
11 12
Fall quarter ends
FRIDAY
6
Final exam review
13
7
SATURDAY
14
16 17 18 19 20 21
24
31
25 26 27 28
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