WINE CHEMISTRY 1

AGR2WC1

2015

Credit points: 15

Subject outline

Students undertaking this subject will focus on the study of the chemical constituents of wine and wine products, and chemical reactions that take place during the production and maturation of wine and wine products. Students will develop knowledge of physico-chemical and instrumental techniques necessary to analyse grapes and wines throughout the production process. Theories and principles of physical, chemical and enzymatic changes in musts and wines, control of wine composition and the current trends in wine analysis and processing will be explored and applied to viticulture and winemaking. Through analysis of wine and wine products, students will extend their knowledge of chemical theory and develop practical skills essential to winemaking in industrial contexts.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorPeter Sale

Available to Study Abroad StudentsNo

Subject year levelYear Level 2 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsChemical analysis of grapes and wines: techniques and conceptsPrescribedIland, P et al. 2004PATRICK ILAND WINE PROMOTIONS, ADELAIDE
ReadingsMonitoring the winemaking process from grapes to wine: techniques and conceptsPrescribedIland, P et al. 2004PATRICK ILAND WINE PROMOTIONS, ADELAIDE
ReadingsConcepts in wine chemistryRecommendedMargalit, Y 2004WINE APPRECIATION GUILD, SAN FRANCISCO
ReadingsHandbook of enology: the chemistry of wine stabilization and treatmentsRecommendedRibereau-Gayon P et al 2007WILEY, USA
ReadingsIntroduction to wine laboratory practices and proceduresRecommendedJacobson, JL 2006SPRINGER, NEW YORK

Graduate capabilities & intended learning outcomes

01. Apply systematic sampling and analytical techniques for use in the vineyard/ winery for the ongoing analysis and stabilization of wine and maintenance of wine quality.

Activities:
Workshops and practical sessions in the laboratory, vineyard and winery will be used by students to explore analytical techniques in the production and maturation of wine.
Related graduate capabilities and elements:
Creative Problem-solving (Creative Problem-solving)
Critical Thinking (Critical Thinking)
Ethical Awareness (Ethical Awareness)
Inquiry/ Research (Inquiry/ Research)

02. Identify the ways in which chemical reactions occur and influence the product during grape harvest, processing, fermentation and maturation.

Activities:
Workshops and practical sessions in the laboratory, vineyard and winery will be used by students to explore chemical reactions which occur in the production and maturation of wine.
Related graduate capabilities and elements:
Discipline-specific GCs (Discipline-specific GCs)

03. Interpret results of sampling and analysis at various stages of the wine production process and make decisions based on these interpretations

Activities:
Students will use workshops and laboratory sessions to monitor and make decisions on the wine production process.
Related graduate capabilities and elements:
Ethical Awareness (Ethical Awareness)
Inquiry/ Research (Inquiry/ Research)
Creative Problem-solving (Creative Problem-solving)
Critical Thinking (Critical Thinking)

04. Communicate and present findings in a format suitable for a professional audience using appropriate terminology

Activities:
Students will be assisted to write reports to a professional standard in workshops and tutorials. Group moderation and discussion may be used.
Related graduate capabilities and elements:
Writing (Writing)
Speaking (Speaking)

Subject options

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Start date between: and    Key dates

Epping, 2015, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPeter Sale

Class requirements

WorkShop Week: 10 - 22
One 3.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Laboratory Class Week: 10 - 22
One 3.0 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
Analytical report (1000 words)25 03, 04
Pracitcal Exercises (weekly online quizzes)25 01
Practical Exam (2 hours)10 01
Theory Exam (2 hours)40 02