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.

School: Life Sciences (Pre 2022)

Credit points: 15

Subject Co-ordinator: Penelope Smith

Available to Study Abroad/Exchange Students: No

Subject year level: Year Level 2 - UG

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: Must be admitted into SBATE

Co-requisites: N/A

Incompatible subjects: N/A

Equivalent subjects: N/A

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: Completion of Living Systems 1 and Living Systems 2 is strongly recommended.

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Learning resources

Monitoring the winemaking process from grapes to wine: techniques and concepts

Resource Type: Book

Resource Requirement: Prescribed

Author: Iland, P et al.

Year: 2013

Edition/Volume: N/A

Publisher: PATRICK ILAND WINE PROMOTIONS, ADELAIDE

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Concepts in wine chemistry

Resource Type: Book

Resource Requirement: Recommended

Author: Margalit, Y

Year: 2016

Edition/Volume: N/A

Publisher: WINE APPRECIATION GUILD, SAN FRANCISCO

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Chemical analysis of grapes and wines: techniques and concepts

Resource Type: Book

Resource Requirement: Prescribed

Author: Iland, P et al.

Year: 2013

Edition/Volume: N/A

Publisher: PATRICK ILAND WINE PROMOTIONS, ADELAIDE

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Understanding Wine chemistry

Resource Type: Book

Resource Requirement: Recommended

Author: Waterhouse, A., Sacks, G., Jeffrey, D

Year: 2019

Edition/Volume: N/A

Publisher: WILEY, USA

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Wine Science

Resource Type: Book

Resource Requirement: Recommended

Author: Jackson, R.

Year: 2014

Edition/Volume: N/A

Publisher: ACADEMIC PRESS

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Career Ready

Career-focused: No

Work-based learning: No

Self sourced or Uni sourced: N/A

Entire subject or partial subject: N/A

Total hours/days required: N/A

Location of WBL activity (region): N/A

WBL addtional requirements: N/A

Graduate capabilities & intended learning outcomes

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 the maintenance of wine quality.

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

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

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

Epping (Melbourne Polytechnic), 2020, Semester 1, Day

Overview

Online enrolment: Yes

Maximum enrolment size: N/A

Enrolment information: N/A

Subject Instance Co-ordinator: Penelope 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	Comments	Category	Contribution	Hurdle	%	ILO*
Analytical report (1,000-words)	N/A	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	N/A	No	25	SILO1, SILO2, SILO3
Practical Exam (25 minutes, 450-word equivalent)	N/A	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	N/A	No	40	SILO1, SILO2, SILO3, SILO4