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WIN2201 Wine Analysis Practice

Semester 3, 2012 On-campus Toowoomba
Units : 1
Faculty or Section : Faculty of Sciences
School or Department : Biological & Physical Sciences

Contents on this page


Examiner: Robert Learmonth
Moderator: Ursula Kennedy


Pre-requisite: WIN2102


This is the first of a series of practical courses for the Bachelor of Technology (Wine). It provides a practical introduction to chemical and sensory analysis of wine. It is designed to impart industrially relevant skills in wine analysis in a commercial laboratory setting, coupled with students gaining wine industry experience. Specific practical activities and skills development are targeted according to seasonal commercial winemaking activities when the residential school occurs, in this case the harvest and initial winemaking period (December). Emphasis is given to developing competence in practical chemical analysis of grapes and wine, as related to monitoring of fruit ripeness and quality and status and quality of wine during various phases of production.


This course mainly comprises a compulsory, intensive 5 day residential school, based at the Queensland College of Wine Tourism, and provides a practical introduction to wine analysis through laboratory activities, field trips to commercial vineyards, wineries and winery laboratories, and wine sensory analysis. In addition students will be guided through appropriate preparatory activities prior to the residential school and follow-up activities will include completion of a report on activities and outcomes. The practical experience in this course relates to the theoretical courses WIN1101 (Grape & Wine Production) and WIN2102 (Wine composition, stability and analysis).


On completion of this course students will be able to:

  1. demonstrate an awareness of the rationale for chemical testing of grape berry ripeness and quality, juice / must composition and its adjustment, monitoring of sulphur dioxide levels, enzyme treatments and acidification during primary ferment of white and red wines;
  2. demonstrate an understanding of the methods for determination of grape and wine sugars, pH, Titratable Acidity, wine acids including malic acid and volatile acidity, ethanol, sulphur dioxide (free, bound and total), colour (anthocyanins), tannins and phenolics;
  3. demonstrate competence in the methods and associated calculations for determination of grape and wine sugars, pH, Titratable Acidity, wine acids including malic acid and volatile acidity, ethanol, sulphur dioxide (free, bound and total), colour (anthocyanins), tannins and phenolics;


Description Weighting(%)
1. The rationale behind chemical testing grapes and wine during and after production 20.00
2. Methodology for testing of wine components 30.00
3. Practical testing of wine components 50.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from USQ's Online Bookshop (unless otherwise stated). (

Please contact us for alternative purchase options from USQ Bookshop. (

  • Iland, P, Bruer, N, Edwards, G, Weeks, S, Wilkes, E 2004, Chemical analysis of grapes and wine: techniques and concepts, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
  • Learmonth, R P and Kennedy, U J 2012, WIN2201 Wine Analysis Practice Course Manual, University of Southern Queensland, Available from Course Home Page.

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
  • Boulton, RB, Singleton, VL, Bisson LF & Kunkee, RE 1999, Principles and practice of winemaking, Springer, New York.
  • Hornsey, IS 2007, Chemistry and biology of winemaking, Royal Society of Chemistry Publishing, Cambridge, UK.
    (ISBN: 978-0-85404-266-1.)
  • Iland, P, Gago, P, Caillard, P and Dry, P 2009, A taste of the world of Wine, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
    (ISBN: 978 0 9581605 3 7.)
  • Peynaud, E 1985, Knowing and making wine, Wiley, New York.
  • Rankine, BC 2004, Making good wine: A manual of winemaking practice for Australia and New Zealand, MacMillan, Sydney.
  • Zoecklein, BW, Fugelsang, KC, Gump, BH & Nury, FS 1999, Wine analysis and production, Kluwer Academic/Plenum, New York.
    (ISBN: 0 412 98921 2.)

Student workload requirements

Activity Hours
Directed Study 60.00
Private Study 60.00
Residential Schools 40.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
PRACTICAL COMPETENCE TESTING 50 50 22 Nov 2012 (see note 1)
ASSIGNMENT 1 20 20 26 Nov 2012
RESIDENTIAL SCHOOL REPORT 30 30 07 Dec 2012 (see note 2)

  1. Practical Competence Testing is integrated with activities during the Residential School; individual procedures will be verified once mastery is demonstrated.
  2. The date of the Compulsory Residential School will be advised in the semester prior to offer.

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility to attend and participate appropriately in all activities (such as lectures, tutorials, laboratories and practical work) scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration. To maximise their chances of satisfying the objectives of the compulsory Residential School which delivers the practical component of the course, students should attend and actively participate in the industry experience and laboratory sessions in the course and maintain a satisfactory record of practical work. The residential school will be held from 3-7 December 2012.

  2. Requirements for students to complete each assessment item satisfactorily:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item. (Depending upon the requirements in Statement 4 below, students may not have to satisfactorily complete each assessment item to receive a passing grade in this course).

  3. Penalties for late submission of required work:
    If students submit assignments after the due date without prior approval then a penalty of 5% of the total marks gained by the student for the assignment will apply for each working day late up to ten working days at which time a mark of zero may be recorded. No assignments will be accepted after model answers have been posted.

  4. Requirements for student to be awarded a passing grade in the course:
    To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.

  5. Method used to combine assessment results to attain final grade:
    The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course.

  6. Examination information:
    There is no examination for this course.

  7. Examination period when Deferred/Supplementary examinations will be held:
    There is no Deferred/Supplementary examination for this course.

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at

Assessment notes

  1. In order to attend laboratory classes, students must provide and wear appropriate personal protective equipment. This shall include a laboratory coat, closed in shoes, and safety glasses. Such equipment must be approved by supervising staff. To attend classes and industry experience in vineyards and wineries, suitable attire will include comfortable, robust footwear, safety glasses, clothing appropriate to the season of activities, and for outdoor activities appropriate sun protection (clothing, sun block, hat etc.). Failure to provide and wear the appropriate safety equipment will result in students being excluded from classes and activities.

  2. The due date for an assignment is the date by which a student must despatch the assignment to the USQ. The onus is on the student to provide proof of the despatch date, if requested by the Examiner. Students must retain a copy of each item submitted for assessment. If requested by the Examiner, students will be required to provide a copy of the assignments submitted for assessment purposes. Such copies should be despatched to USQ within 24 hours of receipt of a request being received. The examiner of a course may grant an extension of the due date of an assignment in extenuating circumstances.

  3. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their assignments to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide. //

Other requirements

  1. The Compulsory Residential School will be scheduled over 5 days from 3-7 December 2012.
    Practical Competence Testing is integrated with activities during the Residential School; individual procedures will be verified once mastery is demonstrated.