| Semester 2, 2022 Online | |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Examiner:
Requisites
Pre-requisite: WIN1101
Overview
This course considers the principal chemical components of wine and analysis of these components. The chemistry of sensory components and potential spoilage reactions is discussed. Following on from foundation studies in Grape and Wine Production, it further explores the procedures and issues in production of white and red table wines. It then extends this knowledge further to develop students' understanding of production of fortified and sparkling wines.
This course is aimed at providing an awareness of how chemistry can be used to interpret, unify and predict outcomes of winemaking actions, and extends previous studies to consider the production of dry white and red table wines. The course considers acidity, buffering, chemical equilibria and measurement and control in wine making, chemical analyses of juice and wine, sulphur dioxide in winemaking, oxidation and its management in grapes, juice and wine, chemistry of wine phenolic compounds and sensory components, and wine chemical stability issues. It then considers assessment of grape berry quality as related to winemaking, and follows the key stages in the making of dry table wines. These stages include processing of grapes, must and juice, primary yeast fermentation, secondary fermentations, similar and different processes in white and red wine production and management of wines during post-fermentation processes. This is followed by consideration of bottling, types of wine packaging and their potential impacts on wine characteristics. Production of fortified wines is considered, including production of fortifying spirit by distillation and processes used in production of the various styles of fortified wines. The course finishes with consideration of principles of production of sparkling wines, including secondary fermentation and post-fermentation processes and practices.
Course learning outcomes
On completion of this course students should be able to:
- describe the composition of important components of grapes and wine;
- discuss the contributions of key components of wine and how these can be manipulated to achieve a desired wine style;
- discuss the nature and management of wine oxidation, instability and spoilage;
- describe and identify wine chemical components that impact on sensory attributes;
- discuss the processing and preparation of must and juice and outline the processes and management of primary and malolactic fermentation;
- summarise the key issues in post-fermentation management of white and red wines;
- describe the processes of filtration and bottling and discuss the types of wine packaging and closures;
- describe the principles of distillation and handling of spirit and the sensory effects of fortifying spirit on fortified wines;
- outline the production of the various fortified wine styles and critically appraise the different methods of production;
- compare and contrast the production methods and features of the different classes of sparkling wine.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Introduction to wine chemistry, chemical analysis and measurement and control in winemaking | 8.00 |
| 2. | pH and acid profiles in juice and wine | 8.00 |
| 3. | Uses and measurement of sulphur dioxide in winemaking, interactions of sulphur dioxide and other wine components | 8.00 |
| 4. | Oxidation and its management in grapes, juice and wine | 8.00 |
| 5. | Chemistry and reactivity of phenolic compounds in juice and wine, polymerisation, ageing and oxidation of wine pigment compounds | 8.00 |
| 6. | Chemistry of sensory components of wine | 8.00 |
| 7. | Wine stability: protein stability, bitartrate stability, acidification and haze management | 8.00 |
| 8. | Processing and preparation of must and juice | 6.00 |
| 9. | Primary and malolactic fermentation for table wines | 6.00 |
| 10. | Management of white and red wines after primary fermentation | 8.00 |
| 11. | Filtration, bottling and packaging options and bottle closures and their impacts on wine characteristics | 8.00 |
| 12. | Principles of distillation, sensory effects of fortifying spirit on fortified wines and production of the various fortified wine styles | 8.00 |
| 13. | Classification and production of the various sparkling wine styles, secondary fermentation principles and stylistic considerations | 8.00 |
Text and materials required to be purchased or accessed
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
Assessment details
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Report 1 | No | 25 | 4 |
| Report 2 | No | 25 | 10 |
| Time limited online examinatn | No | 50 | 1,2,3,4,5,6,7,8,9,10,11,12,13 |