|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Agriculture and Environmental Science|
|Student contribution band :||Band 2|
|Grading basis :||Graded|
|Version produced :||23 May 2022|
This course considers the principal chemical components of wine and analysis of these components. The chemistry of sensory components and potential spoilage reactions is discussed. Following on from foundation studies in Grape and Wine Production, it further explores the procedures and issues in production of white and red table wines. It then extends this knowledge further to develop students' understanding of production of fortified and sparkling wines.
This course is aimed at providing an awareness of how chemistry can be used to interpret, unify and predict outcomes of winemaking actions, and extends previous studies to consider the production of dry white and red table wines. The course considers acidity, buffering, chemical equilibria and measurement and control in wine making, chemical analyses of juice and wine, 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. It then considers 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.
|Semester 2, 2022||Online|