WSC201 Wine Production 1 (8)
Abstract|
A detailed study of the principles and techniques used in table wine production particularly in relation to effects on wine composition and quality. This subject includes production of a table wine, and a critical review of wine making decisions involved in its production. Emphasis will be placed on the importance and relevance of ongoing quality control throughout the winemaking process. There will also be wine sensory assessment to examine the relationship between production decisions and wine attributes.
This subject commences in session 1 and concludes in session 2. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2. |
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+ Subject Availability Modes and Location
| Session 1 | | Distance* | Wagga Wagga Campus | 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: WSC201
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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| Two sessions | HD/FL | School of Agricultural and Wine Sciences |
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Assumed Knowledge|
(BIO118 or MCR101) and WSC101
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Learning OutcomesUpon successful completion of this subject, students should:
- Be able to accurately describe the table wine production process;
- be able to discuss factors affecting wine composition and quality based on chemical analysis and sensory assessment;
- be able to critically assess winemaking approaches and techniques in terms of their contribution to wine quality and sensory attributes.
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SyllabusThe subject will cover the following topics:
- Fruit quality and the importance of grape variety, maturity patterns, picking criteria, grape harvest and transport;
- Grape processing and juice preparation: crushing, must cooling, draining and pressing, juice clarification and chemical adjustments;
- White wine production: the importance of yeast propagation, inoculation and fermentation control;
- Red wine production: fermentation on skins, various colour, flavour, and extraction techniques;
- Post fermentation wine treatment: wine clarification, chemical adjustments, fining, malolactic fermentation, wood treatment, storage, stabilisation and blending;
- Wine bottling: final wine filtration, bottling techniques and wine protection during bottling.
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Residential School| This subject contains a compulsory 4 day residential school.
The residential school covers the practical aspects in the subject, including the sensory evaluation of wines to demonstrate the impact of variations in wine production techniques on quality attributes.
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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.
