Bryan Avila
Winemaking Instructor
Viticulture and Winery Technology
PHONE: (707) 253-3049 FAX: 253-3143
E-MAIL: bavila@napavalley.edu
Greg Siewert
Instructional Assistant
Viticulture and Winery Technology
PHONE: (707) 253-6021 FAX: 253-3143
E-MAIL: gsiewert@napavalley.edu
VWT 172
Laboratory Analysis of Musts and Wine
Fall 2008
COURSE OBJECTIVE
To provide hands-on instruction using the core methods of laboratory analysis.
RECOMMENDED COURSES
 Fundamentals of Enology – VWT 180
TIME AND PLACE
Wednesday, 7:00-9:50pm, Trefethen Family Viticultural Center (Room 3201)
TEXTBOOKS
Wine & Must Analysis Manual (Sold at College Bookstore)
Introduction to Wine Laboratory Practices and Procedure, Jean L. Jacobson –
This book contains supplemental procedure information and is better suited as
a laboratory manual.
EXAMINATIONS
Analysis Sign-off sheet – Students must gain signature on each analytical
procedure.
GRADING
100% Practical Sign-off – Tests on performance of each chemical analysis.
DROP POLICY
It is the student’s responsibility to enroll or drop classes. The last day to
drop without a “W” is 5 Sep 08. The last day to drop is 21 Nov 08 with a “W”.
OFFICE HOURS
Monday & Wednesday 5:00pm to 6:30pm or after class.
WINE TASTING
You must be 21 years of age to taste wine samples.
required.
Proof of age may be
STUDENTS WITH DISABILITIES
Students who need special accommodation based on the impact of a learning disability are encouraged to contact
Diagnostic Learning Services in room 1041 in the 1000 Building to schedule a private appointment with a Learning
Disabilities Specialist (253 3284). Students who need accommodations for physical or other types of disabilities
should contact Sheryl Fernandez of the Counseling Dept. in the Administration building (253 3040).
2277 Napa-Vallejo Hwy, Napa, CA 94558
VWT 172
Course Schedule
Fall 2008
Lec
#
Date
Lecture Topic / Lab
Required Reading*
Text/Lab
1
20-Aug
Course overview, personal introductions & Lab
Equipment, Wine Production and Quality Overview
2
27-Aug
Lab Safety, Tank Sampling, Refrac, pH
3
3-Sep
Titration and Titratible Acidity
4
10-Sep
Yeast Available Nitrogen / Ammonia and NOPA
5
17-Sep
Fermentation Monitoring / Hydrometer, Densitometer
6
24-Sep
7
1-Oct
Residual Sugar / Clinitest and Enzymatic
Malolactic Fermentation / Paper Chromatography,
Enzymatic
8
8-Oct
OPEN LAB - ALL PREVIOUS STATIONS
none
9
15-Oct
Sulfur Dioxide / Free SO2, Total by Ripper
152 – 161, 206 - 212/
29, 31 - 32
10
22-Oct
Alcohol / Ebuliometry
137 – 141 / 37 - 39
11
29-Oct
Volatile Acidity / Cash Still
166 – 172 / 46 - 48
12
5-Nov
TBD
13
12-Nov
Heat Stability / Bentonite Fining
216 – 222 / 49 – 51
14
19-Nov
224 – 226 / 60 – 61
15
26-Nov
Tartrate Stability / Conductivity and Freeze Test
GUEST SPEAKER – Lisa Van de Water - Spoilage
Microbiology / Cultures for Yeast Brett and Bacteria
16
3-Dec
Bottling Quality / Dissolved Oxygen, CO2
231 – 250 / 62, TBD
17
10-Dec
LAB ONLY - ALL STATIONS
none
18
17-Dec
OPEN LAB / TURN IN PRACTICAL EXAM
none
none
18 – 52, 123 – 131, / 4 –
6, 13
141 – 144 / 10 - 12
120, 162 – 165 / 15 - 24
173 – 187 / 7 - 9
131 – 134 / 25 - 26
196 – 199 / 35 - 36
TBD / TBD
251 – 257 / Guest
* Handouts
At times it might be necessary to deviate from the schedule and modify the
extent of the material covered.