WIN2102 Wine Composition, Stability and Analysis (FOSCI)

Semester 2 (ONC)Toowoomba (EXT)Toowoomba

Units 1.0 (Food Science and Biotechnology) Band 6

Pre-requisite: WIN1101 and CHE1110

Synopsis

This course is aimed at providing an awareness of how chemistry can be used to interpret, unify and predict outcomes of winemaking actions. The course introduces the principles of acidity, buffering, chemical equilibria and oxidation in wine making. The course also considers measurement and control in winemaking, considerations for chemical analyses of wine, juice and wine acidity, sulphur dioxide in winemaking, oxidation and its management in grapes, juice and wine, chemistry of wine phenolic compounds and sensory components, and wine chemical stability issues.