WSC304 Wine Chemistry (8)
Prerequisite: (BIO118 or MCR101) and (BCM206 or BCM210) and WSC101
Enrolment Restriction: Enrolment is restricted to students enrolled in the Bachelor of Applied Science (Wine Science), the Bachelor of Applied Science (Viticulture) and the double degree Bachelor of Applied Science (Wine Science)/Bachelor of Applied Science (Viticulture) courses.
This subject is a study of the application of chemical principles to wine stability. Wine stability includes the study of bentonite fining, protein and PVPP fining agents, fining with copper ion, blue fining, potassium hydrogen tartrate precipitation, ion-exchange processes, polysaccharides and the use of enzymes in winemaking.