WSC301 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.

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: WSC301. 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

(WSC101 or WSC114) and WSC201

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 describe the winemaking principles and processes used in sparkling and fortified wine production;
  • be able to accurately describe the ability of various winemaking practices to influence the quality and style of wine.

Syllabus

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.

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 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. 

Residential School

This subject contains a 3 day Compulsory Residential School.

The residential school covers the practical aspects in the subject, including the sensory evaluation of fortified and sparkling wines to demonstrate the impact of variations in wine production techniques on style and 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.'

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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