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.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad StudentsNo

Subject year levelYear Level 2 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Must be admitted into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

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

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsChemical analysis of grapes and wines: techniques and conceptsPrescribedIland, P et al. 2ND Edition, 2013PATRICK ILAND WINE PROMOTIONS, ADELAIDE
ReadingsMonitoring the winemaking process from grapes to wine: techniques and conceptsPrescribedIland, P et al. 2ND Edition, 2013PATRICK ILAND WINE PROMOTIONS, ADELAIDE
ReadingsConcepts in wine chemistryRecommendedMargalit, Y 3rd Edition 2016WINE APPRECIATION GUILD, SAN FRANCISCO
ReadingsUnderstanding Wine chemistryRecommendedWaterhouse, A., Sacks, G., Jeffrey, D 2019WILEY, USA
ReadingsWine ScienceRecommendedJackson, R. 2014ACADEMIC PRESS

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.

Activities:
Workshops and practical sessions will be used by students to explore analytical techniques in the production and maturation of wine.

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

Activities:
Workshops and practical sessions will be used by students to explore chemical reactions which occur in the production and maturation of wine.

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

Activities:
Students will use workshops and laboratory sessions to monitor and make decisions on the wine production process.

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

Activities:
Students will be assisted to write reports to a professional standard in workshops and tutorials. Group moderation and discussion may be used.

Subject options

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Start date between: and    Key dates

Epping, 2020, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPenelope Smith

Class requirements

WorkShop Week: 10 - 22
One 3.0 hours workshop per week on weekdays at night from week 10 to week 22 and delivered via online.

Laboratory Class Week: 10 - 22
Two 6.0 hours laboratory class per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
Analytical report (1,000-words)25 03, 04
Practical Exercises, 3 Online quizzes (20 min, each equiv to 350 words: total is equiv 1,050 words)25 01, 02, 03
Practical Exam (25 minutes, 450-word equivalent)10 01, 02, 03, 04
Two hour end of semester theory exam (2,000-word equivalent)40 01, 02, 03, 04