308401 (v.1) Wine Science 201

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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):	13464 (v.3) Wine Microbiology 102 AND 13465 (v.2) Wine Chemistry 102
Syllabus:	Grape and juice composition including favour precursors, acidity, phenolics, preservatives and anti-oxidants. Glycolysis, fermentation, fermentation dynamics, selection of yeast, by products of fermentation, yeast nutrition. Malo-lactic fermentation, microbial spoilage of wine, enzymes in winemaking.
Unit Outcomes:	On successful completion of this unit students will have - Demonstrated an understanding of the role of grape and juice composition in the wine making process. Understood the fermentation process and its importance in wine quality. Understood the range and actions of micro-organisms involved in winemaking.
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:	Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E. (1996) Principles and Practices of Winemaking. Chapman and Hall Enology Library, Melbourne. International Thompson Publishing. 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. 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., Glories Y., Maujean A., Dubourdieu D. (2000) Handbook of Enology Volume 2. The Chemistry of Wine Stabilization and Treatments. (Translatedby Aquitrad Traduction), Brisbane. John Wiley and Sons. Jackson R.S. (2000) Wine Science. 2nd Edition, Sydney. Academic Press. American Journal of Enology and Viticulture. Australian Journal of Grape and Wine Research. Technical Review (The Australian Wine Research Institute). Journal of Agricultural and Food Chemistry.
Unit Texts:	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.
Unit Assessment Breakdown:	End of Semester exam 40%, Major Assignment 20%, Practical Reports (2) 40%. This is by Grade/Mark assessment.
Year Location Period Internal Area External Central External 2004 Margaret River Campus Semester 1 Y     2004 Margaret River Campus Semester 2 Y