WSC304 Wine Chemistry (8)
Abstract| 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. |
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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: WSC304
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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Enrolment restrictions| Enrolment is restricted to students enrolled in the Bachelor of Wine Science, the Bachelor of Viticulture and the double degree Bachelor of Viticulture and Wine Science |
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| Prerequisite(s) |
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| (BIO118 or MCR101) and (BCM206 or BCM210) and WSC101 |
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Learning OutcomesUpon successful completion of this subject, students should:
- Be able to successfully use chemical principles to interpret and assess the impact of winemaking conditions on wine stability;
- be able to demonstrate how and why chemical principles influence the task of fining and stabilising wines, and be able to demonstrate this awareness in their selection of fining agents and interpretation of their performance;
- be able to demonstrate competence in the performance and interpretation of fining trials;
- be able to demonstrate an understanding of the action of enzyme treatments used in winemaking, particularly enzymes of microbial origin. |
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SyllabusThe subject will cover the following topics:
-Ionic and hydrogen-bonding interactions, and their application to protein stability, acidification, and bitartrate stability, lattice formation and solubility;
-Pectolytic, glucanase and glycosidase enzyme action; other potential enzyme treatments; enzymes of microorganisms. |
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Residential School| This subject contains a compulsory 3 day residential school.
The three-day residential school is compulsory. It will require laboratory analysis, practical work in the University's experimental winery, and wine assessment. This will develop the student's ability to formulate strategies to improve wine through fining processes and provide experience of the performance and interpretation of fining trials.
The residential school will also present tutorial sessions that focus on development of an understanding of the subjects fundamental concepts.
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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.
