WSC114 Wine Science 1 (8)

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.

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.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.

No offerings have been identified for this subject in 2018.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



Two sessions


School of Agricultural and Wine Sciences

Assumed Knowledge

This subject requires a basic understanding of Chemistry principles.

The subject is scheduled concurrently with CHM104, CHM115 or CHM108. Students need to complete WSC114 concurrently with (or after) the chemistry subject. Should a student be prevented from successfully completing the chemistry subject, the student will not be prevented from continuing WSC114, however it is the responsibility of students to ensure that they have an appropriate basic understanding of Chemistry.


Incompatible Subjects


Learning Outcomes

Upon 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


This 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
  • Sulphur dioxide
  • Substances that complement the activity of sulfur dioxide
  • Phenolic compounds
  • Oxidation
  • Cork and cork taint

Residential School

This subject contains a 4 day Compulsory Residential School.

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.
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.

Special Resources

This subject has a residential school. Students will need to cover the cost of travel to campus and accommodation on campus. All students are required to have a lab coat, safety glasses and covered footwear for lab based practicals.


Current Students

For any enquiries about subject selection or course structure please contact Student Central or or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.