WINE CHEMISTRY 1
Credit points: 15
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
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 2 - UG
Prerequisites Must be admitted into SBATE
Special conditions Completion of Living Systems 1 and Living Systems 2 is strongly recommended.
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Chemical analysis of grapes and wines: techniques and concepts||Prescribed||Iland, P et al. 2ND Edition, 2013||PATRICK ILAND WINE PROMOTIONS, ADELAIDE|
|Readings||Monitoring the winemaking process from grapes to wine: techniques and concepts||Prescribed||Iland, P et al. 2ND Edition, 2013||PATRICK ILAND WINE PROMOTIONS, ADELAIDE|
|Readings||Concepts in wine chemistry||Recommended||Margalit, Y 3rd Edition 2016||WINE APPRECIATION GUILD, SAN FRANCISCO|
|Readings||Understanding Wine chemistry||Recommended||Waterhouse, A., Sacks, G., Jeffrey, D 2019||WILEY, USA|
|Readings||Wine Science||Recommended||Jackson, R. 2014||ACADEMIC 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.
- 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.
- 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
- 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
- Students will be assisted to write reports to a professional standard in workshops and tutorials. Group moderation and discussion may be used.
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Epping, 2020, Semester 1, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
One 3.0 hours workshop per week on weekdays at night from week 10 to week 22 and delivered via online.
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.
|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|