Textbooks: The following textbooks are recommended reading and will be available in the library.

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1 Course Outline BIOC 408 BIOC 408: Enology 2 Professor: Dr. Cedric Saucier Office: FIP 348 Phone: (250) Webct site: cedric.saucier@ubc.ca Course Description: Advanced aspects of wine biochemistry and chemistry (Enology). Physico-chemical stability of wine. Tartaric and protein instabilities and their treatments. Colloidal state and the fining of wine. Physico-chemical evolution of wine during ageing [3-0-0]. Course Objectives: The course will give advanced aspects of Enology with particular emphasis on wine physico-chemical stability and wine ageing. The theoretical background will be given to students but with the goal to connect it to real situations of wine instabilities. Some practical diagnostic tools and some industrial solutions already in use by the industry will be detailed in connection to the theory. Students will prepare a short bibliographic report on one of the subjects included in the course. The seminar will provide students with the opportunity to discuss papers taken from the current literature. Prerequisite: BIOC 307 Course Resources: WebCT: I will use WebCT to maintain a calendar for the course; dates for materials due, to post your grades, and for inter-class communications. To access WebCT you need a CWL (Campus Wide Login) account and you can obtain this at Textbooks: The following textbooks are recommended reading and will be available in the library. (1) Ribereau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. Handbook of Enology, Volume 2, The Chemistry of Wine Stabilization and Treatments; John Wiley & Sons Ltd: Chichester, England, Available as an ebook on UBCO website. (2) Ribereau-Gayon, P.; Dubourdieu, D.; Doneche, B.; Lonvaud, A. Handbook of Enology, Volume 1, The Microbiology of Wine and Vinifications; John Wiley & Sons Ltd: Chichester, England, Available as an ebook on UBCO website.(3) Margalit, Y. Concepts in Wine Chemistry; Wine Appreciation Guild, Limited, 2001.

2 (4) Boulton, R. B.; Singleton, V. L.; Bisson, L. F.; Kunkee, R. E. Principles and Practices of Winemaking; Chapman and Hall: New York, ISBN: (5) Unwin, T. (1991). Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade. New York, Routledge. (6) Sandler, M. and R. Pinder (2003). Wine: A Scientific Exploration. New York, Routledge. Lecture Outline (susceptible to changes): Topic 1 Tartaric acid salts 1.1 Structures of the different acids salts 1.2 Assessment of tartaric instability in wine 1.3 Physical and chemical treatments for tartaric instability Topic 2 Nitrogen compounds 2.1 The various forms of nitrogen in must or wine 2.2 Amino acids 2.3 Other forms of nitrogen (urea, amines) 2.4 Proteins and their instabilities in wine 2.5 Methods to prevent the instability Topic 3 Colloidal state and the fining of wine 3.1 Notion of colloidal state and stability in solutions 3.2 Tannin-protein interactions 3.3 Sedimentation and racking 3.4 Applications in white wine fining 3.5 Applications in red wine fining Topic 4 Physico-chemical evolution of wine during ageing 4.1 Oxygen and Redox potential in wine 4.2 Oxygen transfer in wine in Tanks 4.3 Evolution of wine in barrel: Influence of oak compounds on wine ageing

3 4.4 Evolution of wine in bottle: Effect of SO2 and oxygen transfer trough closures. 4.5 Influence of oak on wine evolution. Evaluation and Assignment of grades: The course will have two midterms and two team bibliographic studies. Subjects for team bibliographic study will be chosen in accordance with the instructor. An individual presentation of a recent research paper will also be given. Distribution of marks: Team bibliographic studies 30 % Term Test 1: 30% Term Test 2: 30% Individual research paper presentation: 10% Grade assignment Percent Letter Grade A A First Class A B B Second Class B C C Pass C D Marginal Pass 0-49 F Failure

4 Team bibliographic Studies You will be assigned to teams (2 students) and each team will be assigned two short bibliographic studies for presentation. Teams will be required to submit an oral report and present the case in class. Each team must find at least 5 recent specialized scientific papers on a subject related to the course. The class presentation allows the team to report its analysis and recommendations to the rest of the class. The presentation in class will between minutes duration and supported by PowerPoint slides. Each team member is expected to orally present one part of the presentation. Presentation grade will be based on application of skills such as eye contact, body language, quality of PowerPoint, length of presentation. There will be a minutes team led discussion after each presentation. The ability to lead a discussion will also be evaluated. The presentation will be evaluated according the following marking scheme: Content of the presentation: 40 % Clarity and expression: 30 % Responses and Quality of the discussion: 30% Individual research paper presentation: One recent paper in the field will be assigned to each student. An oral presentation of minutes will be made so summarize the research objective, the methods uses and the main results found. A discussion will also follow and involve the class. Content of the presentation: 40 % Clarity and expression: 30 % Responses and Quality of the discussion: 30% Equity, Human Rights, Discrimination and Harassment UBC Okanagan is a place where every student, staff and faculty member should be able to study and work in an environment that is free from human rights-based discrimination and harassment. UBC prohibits discrimination and harassment on the basis of the following grounds: age, ancestry, colour, family status, marital status, physical or mental disability, place of origin, political belief, race, religion, sex, sexual orientation or unrelated criminal conviction.

5 If you require assistance related to an issue of equity, discrimination or harassment, please contact the Equity Office, your administrative head of unit, and/or your unit s equity representative. UBC Okanagan Equity Advisor: ph ; equity.ubco@ubc.ca Web: ACADEMIC INTEGRITY The academic enterprise is founded on honesty, civility, and integrity. As members of this enterprise, all students are expected to know, understand, and follow the codes of conduct regarding academic integrity. At the most basic level, this means submitting only original work done by you and acknowledging all sources of information or ideas and attributing them to others as required. This also means you should not cheat, copy, or mislead others about what is your work. Violations of academic integrity (i.e., misconduct) lead to the break down of the academic enterprise, and therefore serious consequences arise and harsh sanctions are imposed. For example, incidences of plagiarism or cheating may result in a mark of zero on the assignment or exam and more serious consequences may apply if the matter is referred to the President s Advisory Committee on Student Discipline. Careful records are kept in order to monitor and prevent recurrences. A more detailed description of academic integrity, including the policies and procedures, may be found at: If you have any questions about how academic integrity applies to this course, please consult with your professor. DISABILITY ASSISTANCE If you require disability-related accommodations to meet the course objectives, please contact the Coordinator of Disability Resources located in the Student Development and Advising area in the University Centre building. For more information about Disability Resources or academic accommodations, please visit the website at:

VIN 147 Introduction to Fruit Wine Production

VIN 147 Introduction to Fruit Wine Production Date: September 3 - November 22, 2013 Semester: Fall 2013 Course Name: Intro to Fruit Wine Production Course Credit: 2 Hours Course No.: VIN 147 Room: Online