STANDARD COMPETECNIES

 

 1. Differentiate the various wine producing regions of the world.

 2. Describe the history of wine making in the Old World.

 3. Describe the history of wine making in the New World.

 4. Diagram red wine manufacturing steps from grape to glass.

 5. Diagram white wine manufacturing steps from grape to glass.

 6. Identify major grape varieties through sensory analysis.

 7. Examine the biochemistry of wine fermentation.

 8. Describe the function of microorganisms in fermentation and production.

 9. Identify the major microorganisms that cause wine spoilage in the vineyard.

 10. Identify major microorganism that cause wine spoilage in the bottle.

 11. Analyze information on wine labels.

 12. Employ the wine aroma/tasting wheel to describe the sensory effects of wine.

 

 

 TOPICAL OUTLINE

 

 

 I. History and regions of wine production

     a. Wines of the Old World

           i. French wines

          ii. Italian wines

         iii. Spanish and Portuguese wines

         iv. German wines

      b. New World Wines

           i. Australian wines

 II. Wine aromas and flavors

      a. Organoleptic analysis of wines

      b. Common wine defects

      c. Wine labeling requirements

 III. Wine manufacturing and type of grapes used

      a. Un-oaked and oaked whites

      b. Rose and Red Wine

      c. Wine Styles

           i. Late harvest and dessert wines

          ii. Fortified wines

         iii. Sparkling wines

          iv. Champagne

           v. Port and Sherry

 IV. Basic biochemistry and microbiology of wine

      a. Process of making wine

           i. Harvest to bottle

      b. Fermentation reactions

           i. Alcohol fermentation

          ii. Malolactic reactions

      c. Microorganisms

           i. Yeast

          ii. Bacteria

      d. Wine spoilage