agr3wc2 wine chemistry 2
WINE CHEMISTRY 2
AGR3WC2
2019
Credit points: 15
Subject outline
This subject builds on knowledge and skills developed in Wine Chemistry I with a focus on biochemistry and chemical processes relevant to the wine industry. Students will explore and apply concepts of biochemistry such as molecular structure and function, organic molecules and compounds and stoichiometry to viticulture and winemaking. In addition, students will develop an understanding of biochemical structures and function related to wine chemistry including: nucleic acids and nucleotides; the citric acid cycle; proteins and protein synthesis; enzymes, coenzymes and allosteric enzymes; fats, esters and polymers; vitamins in grapes and wines; alcoholic fermentation and wine spoilage.
SchoolSchool of Life Sciences
Credit points15
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 3 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites AGR2WC1 and Admission into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Chemical analysis of grapes and wine: techniques and concepts | Recommended | Iland, P et al. 2004 | PATRICK ILAND WINE PROMOTIONS, ADELAIDE. |
| Readings | Chemistry | Recommended | Zumdahl, S 2003 | 6TH EDN, HOUGHTON MIFFIN, US. |
| Readings | Chemistry: an introduction to general, organic, and biological chemistry | Recommended | Timberlake, K 2006 | 9TH ED, SAN FRANCISCO, PEARSON/BENJAMIN CUMMINGS, US. |
| Readings | Concepts in wine chemistry | Recommended | Margalit, Y 2004 | WINE APPRECIATION GUILD, SAN FRANCISCO. |
| Readings | Handbook of enology: the chemistry of wine stablization and treatments | Recommended | Ribereau-Gayon P et al 2007 | WILEY, USA. |
| Readings | Introduction to general, organic and biochemistry | Recommended | Bettelheim, F, Brown, W & March, J 2004 | 7TH EDN, THOMAS BROOKS COLE, US. |
| Readings | Introduction to wine laboratory practices and procedures | Recommended | Jacobson, J 2006 | SPRINGER, NEW YORK. |
| Readings | Monitoring the winemaking process from grapes to wine: techniques and concepts | Recommended | Iland, P et al. 2004 | PATRICK ILAND WINE PROMOTIONS, ADELAIDE. |
| Readings | The extaordinary chemistry of ordinary things | Recommended | Snyder, C 2003 | 4TH EDN, WILEY, NEW JERSEY. |
| Readings | Wine Chemistry and Biochemistry | Recommended | Polo, C & Moreno-Arribas, M (Eds) 2008 | SPRINGER-VERLAG NEW YORK, INC. |
Graduate capabilities & intended learning outcomes
01. Apply the basic principles and concepts of biochemistry such as the molecular structure and function of organic molecules to viticulture and winemaking.
- Activities:
- Practical sessions will be used by students to apply the principles of biochemistry pertaining to viticulture and winemaking. Discussions in workshops will examine recent research.
02. Describe, interpret and extrapolate the results of biochemistry laboratory experiments.
- Activities:
- Discussion in practical sessions will be used by students to interpret and extrapolate the results of experimental results pertaining to viticulture and winemaking. Discussions in workshops will examine recent research on these interpretations.
03. Evaluate and apply knowledge of biochemistry to selected situations in the viticulture and winemaking industry
- Activities:
- Discussion in practical sessions will be used by students to evaluate and apply the results of experimental results to selected situations in viticulture and winemaking. Discussion in workshops will examine recent research on these interpretations.
04. Use specialist wine chemistry terminology appropriately and present ideas in various formats using appropriate professional and academic conventions
- Activities:
- Research articles will be used in group workshops to refine language suitable for professional situation in the wine industry.
Subject options
Select to view your study options…
Epping, 2019, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPenelope Smith
Class requirements
LectureWeek: 31 - 43
Two 1.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
TutorialWeek: 31 - 43
One 1.0 hours tutorial per week on weekdays during the day from week 31 to week 43 and delivered via online.
WorkShopWeek: 31 - 43
Two 5.0 hours workshop per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Biochemistry review paper (1,000-words) | Students will be required to submit this assessment via Turnitin | 30 | 03, 04 |
| Four laboratory reports (2,500-words) | Students will be required to submit this assessment via Turnitin | 40 | 01, 02, 03, 04 |
| One hour Test (1,000-words equivalent) | Test will be delivered via Melbourne Polytechnic Moodle | 30 | 01, 02, 03, 04 |