agr3wc2 wine chemistry 2
WINE CHEMISTRY 2
AGR3WC2
2020
Credit points: 15
Subject outline
This subject builds on knowledge and skills developed in Wine Chemistry I with a focus on biochemistry and the chemical processes relevant to wine production. You will consider basic concepts of biochemistry such as molecular structure and function, organic molecules and compounds and stoichiometry. You will develop an understanding of biochemical structures and function related to wine chemistry that impact on alcoholic fermentation and wine quality with focus on nucleic acids and nucleotides; the citric acid cycle; proteins and protein synthesis; enzymes, coenzymes and allosteric enzymes; fats, esters and polymers; and vitamins in grapes and wines.
SchoolLife Sciences
Credit points15
Subject Co-ordinatorPenelope Smith
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
Subject particulars
Subject rules
Prerequisites AGR2WC1 and admission into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsN/A
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Introduction to general, organic and biochemistry
Resource TypeBook
Resource RequirementRecommended
AuthorBettelheim, FA, Brown, WH March, J, Campbell MK, Farrell SO & Torres O
Year2019
Edition/Volume12TH EDN
PublisherCENGAGE LEARNING
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Wine science: principles and applications
Resource TypeBook
Resource RequirementRecommended
AuthorJackson, RS
Year2014
Edition/Volume4TH EDN
PublisherELSEVIER/ACADEMIC PRESS, BOSTON
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Wine Chemistry and Biochemistry
Resource TypeBook
Resource RequirementRecommended
AuthorPolo, C & Moreno-Arribas, M
Year2008
Edition/VolumeN/A
PublisherSPRINGER-VERLAG NEW YORK, INC.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Monitoring the winemaking process from grapes to wine: techniques and concepts
Resource TypeBook
Resource RequirementRecommended
AuthorIland, P et al.
Year2014
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
Year2004
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
Introduction to wine laboratory practices and procedures
Resource TypeBook
Resource RequirementRecommended
AuthorJacobson, J
Year2006
Edition/VolumeN/A
PublisherSPRINGER, NEW YORK.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Handbook of enology: the chemistry of wine stablization and treatments
Resource TypeBook
Resource RequirementRecommended
AuthorRibereau-Gayon P et al
Year2007
Edition/VolumeN/A
PublisherWILEY, USA.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Chemical analysis of grapes and wine: techniques and concepts
Resource TypeBook
Resource RequirementRecommended
AuthorIland, P et al.
Year2012
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
Chemistry: an introduction to general, organic, and biological chemistry
Resource TypeBook
Resource RequirementRecommended
AuthorTimberlake, K
Year2006
Edition/Volume9TH ED
PublisherSAN FRANCISCO, PEARSON/BENJAMIN CUMMINGS, US.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Lehninger Principles of Biochemistry
Resource TypeBook
Resource RequirementRecommended
AuthorNelson, D L, Cox, M M
Year2016
Edition/VolumeN/A
PublisherW.H. Freeman and Company, New York
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Chemistry
Resource TypeBook
Resource RequirementRecommended
AuthorZumdahl, S
Year2003
Edition/Volume6TH EDN
PublisherHOUGHTON MIFFIN, US.
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
Select to view your study options…
Epping (Melbourne Polytechnic), 2020, Semester 2, Blended
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
Class requirements
PracticalWeek: 31 - 43
One 3.00 hours practical per week on weekdays during the day from week 31 to week 43 and delivered via online.
WorkShopWeek: 31 - 43
Two 6.00 hours workshop per study period on weekdays during the day from week 31 to week 43 and delivered via blended.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
| Biochemistry review paper (1,000-words) Students will be required to submit this assessment via Turnitin | N/A | N/A | No | 30 | SILO1, SILO3, SILO4 |
| Four laboratory reports (Each 600 words to give a total of 2,400- words) Students will be required to submit this assessment via Turnitin | N/A | N/A | No | 40 | SILO1, SILO2, SILO3, SILO4 |
| One hour Test (equivalent to 1,000-words) Test will be delivered via Melbourne Polytechnic LMS (Moodle) | N/A | N/A | No | 30 | SILO1, SILO2, SILO3, SILO4 |