WSC414 Wine Science 1 (8)

This subject provides an introduction to the principal chemical concepts and analyses that influence wine production, including interactions with microbiology. Students will analyse the key principles behind wine fermentation, composition and stability. Students will develop skills in the general chemical analysis of wine, with an emphasis on safety, fundamental operations of analytical techniques and accuracy in analysis. Students will also become proficient in calculations relevant to wine production.

The 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

Enrolment Restrictions

This subject is restricted to students enrolled in the Master of Viticulture and Oenology (Articulated Set)

Assumed Knowledge

Chemistry knowledge equivalent to CHM108 Chemical Fundamentals, CHM104/CHM115 Chemistry 1A or CHM107 Chemistry 1B.

Subject Relationships

WSC114 Paired Subject

Incompatible Subjects

WSC101, WSC114, WSC401

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to explain and apply the general chemical principles involved in winemaking and wine ageing
  • be able to critically evaluate winemaking processes, identify problems, and recommend actions that will improve them
  • be able to safely perform and report on quality control analysis procedures, integrate the underlying analytical theory, and interpret results
  • be able to explain and apply 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 if sulphur 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 - students will develop skills in specific wine analysis procedures, and consolidate the theory behind the analyses. Students identify these skills to be of high value due to their 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 (i.e. Wine Production 1, Wine Production 2).

Assessment - Completion of the laboratory workbook and laboratory test assess student's practical knowledge of the analyses, the underlying theory, and the calculations associated with the analyses.

Special Resources

Students are required to attend the compulsory residential school which may involve travel and accommodation 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.