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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.

On completion of this course students should be able to:

1. describe the composition of important components of grapes and wine;
2. discuss the contributions of key components of wine and how these can be manipulated to achieve a desired wine style;
3. discuss the nature and management of wine oxidation, instability and spoilage;
4. describe and identify wine chemical components that impact on sensory attributes;
5. discuss the processing and preparation of must and juice and outline the processes and management of primary and malolactic fermentation;
6. summarise the key issues in post-fermentation management of white and red wines;
7. describe the processes of filtration and bottling and discuss the types of wine packaging and closures;
8. describe the principles of distillation and handling of spirit and the sensory effects of fortifying spirit on fortified wines;
9. outline the production of the various fortified wine styles and critically appraise the different methods of production;
10. compare and contrast the production methods and features of the different classes of sparkling wine.