BIO2401 Wine Science 1 (FOSCI)

Semester 2 (ONC)Toowoomba (EXT)Toowoomba

Units 1.0 (Food Science and Biotechnology) Band 2

Pre-requisite: BIO1401 and CHE1110

Synopsis

Wine Science 1 is aimed at providing an awareness of how chemistry and microbiology can interpret, unify and predict outcomes of winemaking actions. The course introduces the action of microorganisms in winemaking and then proceeds to discuss principles of acidity, buffering, chemical equilibria and oxidation in wine making. It has a heavy focus on the chemical assays associated with wine analysis and control and students will gain competence in performing simple analytical methods that are widely used in the chemical analysis of juice and wine. The residential school (4 days) is a compulsory component of the external offering of this course.