WINE CHEMISTRY 1

AGR2WC1

2021

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. Students will be offered a laboratory day prior to the commencement of semester 1 to provide them an opportunity to learn or refresh basic juice and wine analysis skills likely to be used during vintage such as measuring pH, titratable acidity and sulphur dioxide levels.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Understanding Wine chemistry

Resource TypeRecommended

Resource RequirementN/A

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

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

Resource TypePrescribed

Resource RequirementN/A

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

Wine Science

Resource TypeRecommended

Resource RequirementN/A

AuthorJackson, R.

Year2020

Edition/Volume5

PublisherACADEMIC PRESS

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Concepts in wine chemistry

Resource TypeRecommended

Resource RequirementN/A

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 TypePrescribed

Resource RequirementN/A

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

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

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

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2021, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Laboratory ClassWeek: 10 - 22
Two 6.00 h 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 h workshop per week on weekdays at night from week 10 to week 22 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

Analytical report (1,000-words)

N/AN/AN/ANo25 SILO3, SILO4

Practical Exercises, 3 Online quizzes (20 min, each equiv to 350 words: total is equiv 1,050 words)

N/AN/AN/ANo25 SILO1, SILO2, SILO3

Practical Exam (25 minutes, 450-word equivalent)

N/AN/AN/ANo10 SILO1, SILO2, SILO3, SILO4

Two hour end of semester theory exam (2,000-word equivalent)

N/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4