308032 (v.1) Wine Science 502

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Area:	Muresk Institute
Credits:	25.0
Contact Hours:	5.0
Lecture:	1 x 3 Hours Weekly
Practical:	1 x 2 Hours Weekly
Prerequisite(s):	308027 (v.1) Wine Science 501
Syllabus:	Wine handling and storage, oxidation, maturation and ageing, oak, fining, filtration, wine acidity and tartrate stability, protein stability, microbiological stability, other stabilities, enzymes in winemaking, practical approach to post fermentation handling of wine preparation of wine for packaging. Quality control
Unit Outcomes:	On successful completion of this unit students will have - Demonstrated an understanding of the science and technology underlying current wine making practice in Australia. Explained the practical implications that these theories play in quality wine production from grape to package. Demonstrated how individual wine making processes are linked and the role of quality control in monitoring production.
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	Amerine M. A., Berg H.W., Kunkee R.E., Ough C.S., Singleton V.L., Webb A.D. (1980) The Technology of Winemaking 4th ed, Connecticut, Avi Publishing Company Inc. Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E. (1996) Principles and Practices of Winemaking. Chapman and Hall Enology Library, Melbourne, Harwood Academic Publishers. Fleet G.H. (Ed) (1998) Wine Microbiology and Biotechnology, Melbourne, Harwood Academic Publishers. Fugelsang K. (199) Wine Microbiology Chapman and Hall Enology Library, Melbourne, International Thompson Publishing. Peynaud E. (1984) Knowing and Making Wine. Rankine B.C. (199 ) Making Good Wine Sun Books. Zoecklein B.W., Fugelsang K.C., Gump B.H., Nury F.S. (1995) Wine Analysis and Production Chapman and Hall Enology Library, Melbourne, International Thompson Publishing. Ribereau-Gayon P., Dubourdieu D., Doneche B., Lonvaud A. (2000) Handbook of Enology Volume 1. The Microbiology of Wine and Vinifications. (Translated by Branco J.M.) Brisbane, John Wiley and Sons. Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2000) Handbook of Enology Volume 2. The Chemistry of Wine Stabilization and Treatments.
Unit Texts:	Jackson R.S. (2000) Wine Science. Principles and Applications. Sydney, 2nd ed, Academic Press.
Unit Assessment Breakdown:	End of semester exam 60% , Field Trip Report 10%, Major Assignments (2) 30%. This is by Grade/Mark assessment.
Year Location Period Internal Area External Central External 2004 Margaret River Campus Semester 2 Y