agr2wc1 wine chemistry 1
WINE CHEMISTRY 1
AGR2WC1
2020
Credit points: 15
Subject outline
In this subject you will focus on the study of the chemical constituents of wine and wine products, and the chemical reactions that take place during the production and maturation of wine. You will develop knowledge of 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, adjustment of wine composition and the current trends in wine analysis and processing will be explored. Through analysis of wine and wine products, you will extend your knowledge of chemical theory and develop practical skills essential to winemaking in industrial contexts.
SchoolLife Sciences
Credit points15
Subject Co-ordinatorPenelope Smith
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 2 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
Subject particulars
Subject rules
Prerequisites Must be admitted into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsCompletion of Living Systems 1 and Living Systems 2 is strongly recommended.
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Monitoring the winemaking process from grapes to wine: techniques and concepts
Resource TypeBook
Resource RequirementPrescribed
AuthorIland, P et al.
Year2013
Edition/VolumeN/A
PublisherPATRICK ILAND WINE PROMOTIONS, ADELAIDE
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Concepts in wine chemistry
Resource TypeBook
Resource RequirementRecommended
AuthorMargalit, Y
Year2016
Edition/VolumeN/A
PublisherWINE APPRECIATION GUILD, SAN FRANCISCO
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Chemical analysis of grapes and wines: techniques and concepts
Resource TypeBook
Resource RequirementPrescribed
AuthorIland, P et al.
Year2013
Edition/VolumeN/A
PublisherPATRICK ILAND WINE PROMOTIONS, ADELAIDE
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Understanding Wine chemistry
Resource TypeBook
Resource RequirementRecommended
AuthorWaterhouse, A., Sacks, G., Jeffrey, D
Year2019
Edition/VolumeN/A
PublisherWILEY, USA
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Wine Science
Resource TypeBook
Resource RequirementRecommended
AuthorJackson, R.
Year2014
Edition/VolumeN/A
PublisherACADEMIC PRESS
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedNo
Work-based learningNo
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
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Epping (Melbourne Polytechnic), 2020, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
Class requirements
Laboratory ClassWeek: 10 - 22
Two 6.00 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
WorkShopWeek: 10 - 22
One 3.00 hours workshop per week on weekdays at night from week 10 to week 22 and delivered via online.
Assessments
Assessment element | Category | Contribution | Hurdle | % | ILO* |
---|---|---|---|---|---|
Analytical report (1,000-words) | N/A | N/A | No | 25 | SILO3, SILO4 |
Practical Exercises, 3 Online quizzes (20 min, each equiv to 350 words: total is equiv 1,050 words) | N/A | N/A | No | 25 | SILO1, SILO2, SILO3 |
Practical Exam (25 minutes, 450-word equivalent) | N/A | N/A | No | 10 | SILO1, SILO2, SILO3, SILO4 |
Two hour end of semester theory exam (2,000-word equivalent) | N/A | N/A | No | 40 | SILO1, SILO2, SILO3, SILO4 |