WSC403 Wine Production 2 (8)

This subject covers the grape requirements, production principles and winemaking techniques to produce sparkling wine and fortified wine, and the effect that these factors have on wine composition and quality. The study of table winemaking techniques beyond that of Wine Production 1, particularly processing techniques that develop and vary style in winemaking are also covered.

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.
Distance Education students are required to attend a compulsory residential school as a requirement for this subject.

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


* Offering has a residential school. Please view following information for further details.

Session 1 (30)
Online *
Wagga Wagga Campus
Session 2 (60)
Online *
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: WSC403. 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


Incompatible Subjects


Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to describe the optimum grape composition required for sparkling wine and fortified wine;
  • be able to accurately describe and explain the winemaking principles and processes used in sparkling and fortified wine production;
  • be able to analyse, describe and discuss the ability of various winemaking practices to influence the quality and style of wine.


This subject will cover the following topics:
  • Sparkling wine styles and their production methods
  • Fortified wine types and their production methods
  • Quality and style considerations, including:
  • The wine structure and quality sought
  • Viticultural considerations for optimum grape ripeness and quality
  • Grape harvesting and processing procedures
  • Must and juice preparation and treatment
  • Primary fermentation, wine clarification, blending, fining and ageing
  • Production procedures for secondary fermented sparkling wine including bottle fermentation and tank fermentation
  • Theoretical and applied procedures of wine fortification including quality of fortifying spirit.

Residential School

This subject contains a 3 day Compulsory Residential School.

The residential school consists of a range of tutorials, lectures, sensory evaluations and practical exercises that support the subject materials.  Topics covered include practical exercises for blending, considerations for base wine selection for a range of styles of sparkling wines production, wine conservation and spoilage mechanisms.  The production aspects of fortified and sparkling wines are discussed including the viticultural influences of climate, typography and wine varieties grown in specific regions.  Wine production practices that influence the range of styles and corrective actions are presented.

Special 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.


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.