WSC402 Wine Production 1 (8)

This subject provides a detailed study of the principles and techniques used in table wine production, particularly in relation to effects on wine composition and quality. This subject includes production of a table wine, and a critical review of wine making decisions involved in its production. Emphasis will be placed on the importance and relevance of ongoing quality control throughout the winemaking process. Wine sensory assessment will also be conducted to examine the relationship between production decisions and wine attributes.

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.


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

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

Continuing students should consult the SAL for current offering details: WSC402. 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

Knowledge equivalent to Wine Science 1 (WSC401/WSC414 or WSC101/WSC114) and first year microbiology (MCR101)

Incompatible Subjects


Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to accurately describe the table wine production process;
  • be able to discuss factors affecting wine composition and quality based on chemical analysis and sensory assessment;
  • be able to critically assess winemaking approaches and techniques in terms of their contribution to wine quality and sensory attributes.


This subject will cover the following topics:
  • Fruit quality and the importance of grape variety, maturity patterns, picking criteria, grape harvest and transport;
  • Grape processing and juice preparation: crushing, must cooling, draining and pressing, juice clarification and chemical adjustments;
  • White wine production: the importance of yeast propagation, inoculation and fermentation control;
  • Red wine production: fermentation on skins, various colour, flavour, and extraction techniques;
  • Post fermentation wine treatment: wine clarification, chemical adjustments, fining, malolactic fermentation, wood treatment, storage, stabilisation and blending;
  • Wine bottling: final wine filtration, bottling techniques and wine protection during bottling.

Workplace Learning

This subject contains a 14 to 21 days Compulsory Workplace Learning component.

Students must be able to access winery or basic winemaking and analysis equipment for the production of a wine. Access is required over a 3-6 month period, and some steps may take several hours per day at some stages of the winemaking process.

Residential School

This subject contains a 4 day Compulsory Residential School.

The residential school covers the practical aspects in the subject, including the sensory evaluation of wines to demonstrate the impact of variations in wine production techniques on quality attributes.

Special Resources

Students must be able to access winery or basic winemaking and analysis equipment for the production of a wine in this subject. Access is required over a 3-6 month period, and some steps may take several hours per day at some stages of the winemaking process. Attendance to the residential school may also incur costs (travel and accommodation) to be covered by students.


For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.