WSC111 Grape and Wine Science (8)

This subject will introduce students to the principles of grape and wine production, and the factors influencing viticultural and winemaking practices in Australia and around the world. Students will develop knowledge of the basic winemaking processes and the major wine types. Students will examine the biology, anatomy and life cycle of the grapevine. The use of hybrids and rootstocks in viticulture and wine production is covered particularly in relation to the development of grapevines for the future. Students will also be introduced to vineyard management practices, and basic scientific experimentation and statistics as applied to grape and wine production.


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

Session 2 (60)
Online *
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: WSC111. 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



One session


School of Agricultural and Wine Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to describe historical and geographical factors that affect the Australian and International Wine Industries,
  • be able to identify phenological stages of the grapevine and describe the vegetative and reproductive structures of a grapevine,
  • be able to discuss hybrid grapevines, the use of rootstocks and the concept of grapevines of the future,
  • be able to explain common vineyard management practices,
  • be able to describe the essential differences and outline basic production steps of the wine making process to produce the major wine types, and
  • be able to apply basic methodology in data processing and analysis as it relates to grape and wine production.


This subject will cover the following topics:
  • History and classification of the vine and the Australian Wine Industry,
  • Introduction to wine production and wine styles,
  • Grapevine structure,
  • Growth cycles and fruit development,
  • Rootstocks, hybrids and grapevines of the future,
  • Introduction to vineyard management practices,
  • Grape sampling, yield estimation and data handling,
  • Red and white table wine production, and
  • Fortified and sparkling wine production

Indicative Assessment

The following table summarises the assessment tasks for the online offering of WSC111 in Session 2 2020. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Value %
Assignment 1
Res school replacement viticulture exercises
Res school replacement zoom tasting exercises
Online test
Final examination

Residential School

This subject contains a 2 day Compulsory Residential School.

The residential school will be composed of tutorials and practicals covering aspects of vine anatomy, vine identification and vine propagation, wine production processes, wine tasting and visit to Charles Sturt vineyard and winery.

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: May 2021. The University reserves the right to vary the information at any time without notice.