WSC312 Wine Science 2 (8)
Abstract
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. This subject commences in session 1 and concludes in session 2 in the calendar year of enrolment. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2.
Distance Education students are required to attend a compulsory residential school as a requirement for this subject. |
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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: WSC312
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 session | HD/FL | School of Agricultural and Wine Sciences |
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Assumed Knowledge|
This subject assumes that you have a full-year knowledge of chemistry at first year university level (CHM115 or CHM104 Chemistry 1A and CHM107 Chemistry 1B), and also knowledge of wine science at a first year university level (WSC101 Wine Science 1) and wine production at a second year university level (WSC201 Wine Production 1).
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Learning OutcomesUpon successful completion of this subject, students should:
- Be able to demonstrate the diversity of structure and origin and the challenge of identification of flavour compounds in wine;
- be able to demonstrate the use of chemical principles of bonding, stability, reactivity and reaction mechanism to understand the behaviour of phenolic compounds;
- be able to accurately recognise types of wine phenolic components and interpret their occurrence in terms of grape extraction during winemaking, subsequent modification through ageing and oxidation, and influences of wood treatment;
- be able to evaluate winemaking practices in terms of their effect at a molecular level on wine phenolic composition and identify links between this composition and wine quality;
- be able to perform instrumental quality control and analytical procedures to assess phenolic characteristics in red wines.
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SyllabusThe subject will cover the following topics:
- Wine flavour compounds: monoterpenes, methoxypyrazines, hexenals, alcohols, carboxylic acids and esters. The influence of ageing. Analysis of flavour compounds;
- Chemical principles of bonding, stability, aromaticity and reaction mechanism, and their application to phenolic compound structure and chemical behaviour;
- Types of phenolic compound; anthocyanin structure and reactivity towards water and hydrogen sulfite ion; the pH-dependency of anthocyanin structure;
- Polymeric pigments; mechanisms of polymerisation; ageing; influence of oxidation
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Residential School| This subject contains a compulsory 4 day residential school.
The four-day residential school is compulsory. It requires laboratory analysis. It will also present tutorial sessions that focus on development of an understanding of the subjects fundamental chemical concepts.
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Specialised Resources
Students are required to attend the compulsory residential school which will involve travel expenses and a time commitment.
Students will also be required to purchase a lab coat and safety goggles which are compulsory for lab based practicals.
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The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.
