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The current and official versions of the course specifications are available on the web at http://www.usq.edu.au/course/specification/current.
Please consult the web for updates that may occur during the year.

WIN3303 Wine Production

Units : 1
Faculty or Section : Faculty of Sciences
School or Department : Biological & Physical Sciences
Version produced : 20 April 2014

Requisites

Pre-requisite: WIN2102

Synopsis

This course begins by reviewing and extending consideration of production of dry white and red table wines. It includes assessment of grape berry quality as related to winemaking, and follows the key stages in the making of dry table wines. These stages include processing of grapes, must and juice, primary yeast fermentation, secondary fermentations, similar and different processes in white and red wine production and management of wines during post-fermentation processes. This is followed by consideration of bottling, types of wine packaging and their potential impacts on wine characteristics. Production of fortified wines is considered, including production of fortifying spirit by distillation and processes used in production of the various styles of fortified wines. The course finishes with consideration of principles of production of sparkling wines, including secondary fermentation and post-fermentation processes and practices.

Course offers

Semester Mode Campus
Semester 1, 2013 External