WSC114 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.

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.

Availability

* 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: WSC114. 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

HD/FL

Duration

Two sessions

School

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

WSC101

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

Syllabus

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 - 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

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.

The information contained in the CSU Handbook was accurate at the date of publication: January 2020. The University reserves the right to vary the information at any time without notice.

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