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

Readings

Introduction to general, organic and biochemistry

Resource TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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 TypeRecommended

Resource RequirementN/A

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

01. Apply the basic principles and concepts of biochemistry to viticulture and winemaking.
02. Analyse and evaluate the results of biochemistry laboratory experiments.
03. Apply knowledge of basic biochemistry to develop approaches that address winemaking challenges and needs specialized wine styles.
04. Use appropriate specialist wine chemistry terminology and academic conventions.

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2020, Semester 2, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Practical Week: 31 - 43
One 3.00 h practical per week on weekdays during the day from week 31 to week 43 and delivered via online.

WorkShop Week: 31 - 43
Two 6.00 h workshop per study period on weekdays during the day from week 31 to week 43 and delivered via blended.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
Biochemistry review paper (1,000-words) Students will be required to submit this assessment via TurnitinN/AN/AN/ANo30 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 TurnitinN/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4
One hour Test (equivalent to 1,000-words) Test will be delivered via Melbourne Polytechnic LMS (Moodle)N/AN/AN/ANo30 SILO1, SILO2, SILO3, SILO4