WSC504 Advanced Oenology (8)


This subject focuses on key aspects of winemaking, including production, wine composition, microbiological interaction and the evaluation of wine. This requires the review and synthesis of original scientific articles and experimental wine making.

+ Subject Availability Modes and Location

Session 2
DistanceWagga Wagga Campus
Continuing students should consult the SAL for current offering details: WSC504
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Agricultural and Wine Sciences

Enrolment restrictions

Enrolment is restricted to students enrolled in the Masters of Viticulture and Oenology.

Learning Outcomes

Upon successful completion of this subject, students should:
  • - be able to accurately describe recent advances in innovative technologies used for wine production, the processes and impact upon wine chemical and sensory composition that arise through their application.
  • - be able to accurately describe wine label integrity laws and permissible food additives in context of Australian wine production.
  • - be able to explain wine show assessment procedures.
  • - be able to describe approaches for rigorous evaluation of new products of relevance for wine production and process modifications.


The subject will cover the following topics:
- Technological approaches for alcohol adjustment in wine production: spinning cone; reverse osmosis.

- Micro-oxygenation: bubble plume devices; permeable membrane devices; anthocyanin and tannin modifications; wine colour stability

- Sensory evaluation; wine show format; wine evaluations; sensory assessments of wines

- Wine making trials and protocols for evaluation of new products, processing and wine production aids, and their impact upon the wine production process.

- Australian wine label laws and food standards


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.