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

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsChemical analysis of grapes and wine: techniques and conceptsRecommendedIland, P et al. 2004PATRICK ILAND WINE PROMOTIONS, ADELAIDE.
ReadingsChemistryRecommendedZumdahl, S 20036TH EDN, HOUGHTON MIFFIN, US.
ReadingsChemistry: an introduction to general, organic, and biological chemistryRecommendedTimberlake, K 20069TH ED, SAN FRANCISCO, PEARSON/BENJAMIN CUMMINGS, US.
ReadingsConcepts in wine chemistryRecommendedMargalit, Y 2004WINE APPRECIATION GUILD, SAN FRANCISCO.
ReadingsHandbook of enology: the chemistry of wine stablization and treatmentsRecommendedRibereau-Gayon P et al 2007WILEY, USA.
ReadingsIntroduction to general, organic and biochemistryRecommendedBettelheim, F, Brown, W & March, J 20047TH EDN, THOMAS BROOKS COLE, US.
ReadingsIntroduction to wine laboratory practices and proceduresRecommendedJacobson, J 2006SPRINGER, NEW YORK.
ReadingsMonitoring the winemaking process from grapes to wine: techniques and conceptsRecommendedIland, P et al. 2004PATRICK ILAND WINE PROMOTIONS, ADELAIDE.
ReadingsThe extaordinary chemistry of ordinary thingsRecommendedSnyder, C 20034TH EDN, WILEY, NEW JERSEY.
ReadingsWine Chemistry and BiochemistryRecommendedPolo, C & Moreno-Arribas, M (Eds) 2008SPRINGER-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

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Start date between: and    Key dates

Epping, 2019, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Lecture Week: 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.

Tutorial Week: 31 - 43
One 1.0 hours tutorial per week on weekdays during the day from week 31 to week 43 and delivered via online.

WorkShop Week: 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 elementComments% ILO*
Biochemistry review paper (1,000-words)Students will be required to submit this assessment via Turnitin30 03, 04
Four laboratory reports (2,500-words)Students will be required to submit this assessment via Turnitin40 01, 02, 03, 04
One hour Test (1,000-words equivalent)Test will be delivered via Melbourne Polytechnic Moodle30 01, 02, 03, 04