WSC312 Wine Science 2 (8)
Prerequisite: CHM107 and WSC101 and WSC201
Enrolment Restriction: Enrolment is restricted to students in the Bachelor of Applied Science (Wine Science), the Bachelor of Applied Science (Wine Science/Viticulture) Double Degree, and
the Bachelor of Applied Science (Viticulture) courses only
Wine Science 2 provides a study of advanced chemistry applications to wine production. The wine chemistry component of the course covers the broad areas of flavour compounds and phenolic chemistry. The latter area includes wine phenolic types, anthocyanin structure and reactivity, phenolic compounds and red wine colour, wine oxidation, barrel maturation, red wine ageing and stability. The analysis of phenolic compounds and red wine colour is covered in the practical component of the subject.