WSC101 Wine Science 1 (8)
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This subject provides an introduction to the principal chemical analyses that influence wine production, including interactions with microbiology at an elementary level, and the effects of these processes on wine production. Emphasis is also given to safety and competency in wine chemical analysis and calculations required in wine quality control. |
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+ Subject Availability Modes and Location
| Session 2 | | Distance* | Wagga Wagga Campus |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: WSC101
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| One session | HD/FL | School of Agricultural and Wine Sciences |
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| Prerequisite(s) |
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| CHM104 or CHM115 or CHM108 or CHM116 |
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Learning OutcomesUpon successful completion of this subject, students should:
- be able to accurately explain the scientific principles involved with winemaking
- be able to analyse winemaking problems and identify actions that will improve them
- be able to safely perform and report on quality control analysis procedures and apply the results
- be able to understand the fundamentals of wine microbiology and winery sanitation
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SyllabusThe subject will cover the following topics:
- The science of winemaking
- Fermentation and microorganisms
- Control of microorganisms in winemaking
- Chemistry in winemaking
- Winemaking control aspects
- Units of measurement, winemaking calculations and significant figures
- Wine acids and acidity
- Sulfur dioxide
- Substances that complement the activity of sulfur dioxide
- Phenolic compounds
- Oxidation
- Cork and cork taint
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Residential School| This subject contains a compulsory 4 day residential school.
There is a 4 day residential school that will cover the practical components of the subject.
The residential school involves:
Skill Development - Develops the students' skills in specific wine analysis procedures, as well as reinforcing the theory behind the analyses. Students identify these skills to be of high value due to its direct relevance to wine production and/or assessment of grape quality.
Safety - Training in safety requirements for each analysis procedure whilst under supervision. These skills are required for other wine science subjects (i.e., WSC201, WSC301, WSC312, WSC304).
Assessment - Completion of the laboratory workbook (10% of total marks) and laboratory test (35% of total marks) assesses their practical knowledge of the analyses, the underlying theory, and the calculations associated with the analyses.
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The information contained in the 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.
