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12614 (v.3) Wine Science 202
Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 5 Hours Weekly |
Prerequisite(s): | 12619 (v.2) Wine Production 301 or any previous version
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12620 (v.3) Sensory Evaluation 202 or any previous version
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Syllabus: | Wine handling and storage, oxidation, maturation and ageing, Oak, fining, filtration and tartrate stability, Protien stability, Microbiological stability, other stabilities, enzymes in winemaking, practical approach to post fermentation handling of wine,preperation of wine for packaging, quality control. |
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Unit Outcomes: | On completion of this unit students will have - Further developed their understanding of the science and technology underlying current wine making practice in Australia. Examined 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. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Amerine M.A, Berg H.W, Kunkee R.E, Ough C.S, Singleton V.L, Webb A.D., (1980), The Technology of Wine Making, 4th ed, Connecticut, AVI Publishing Company Inc. Boulton R.B, Singleton V.L, Bisson L.F, Kunkee R.E., (1996), Principles and Practices of Wine Making, Melbourne, Chapman and Hall Enology Library, International Thompson Publishing. Fleet G.H, (Ed)., (1998), Wine Microbiology and Biotechnology, Melbourne, Harwood Academic Publishers. Peynaud E., (1984), Knowing and Making Wine, New York, John Wileyand Sons. Zoecklein B.W, Fugeslang K.C, Gump B.H, Nury F.S., (1995), Wine Analysis and Production, Melbourne, Chapman and Hall Enology Library, International Thompson Publishing. Ribereau - Gayon P, Dubourdieu D, Doneche B, Lonvaud A., (2000), Hanbook of Enology, Vol 1, The Microbiology of Wine and Vinifications, (translated by Branco J.M), Brisbane, John Wiley and Sons. Ribereau - Gayon P, Dubourdieu D, Doneche B, Lonvaud A., (2000), Hanbook of Enology, Vol 2, The Chemistry of Wine Stabilization and Treatments, (translated by Aquitrad Traduction), Brisbane, John Wiley and Sons. The Australian Grape Grower. |
Unit Texts: | Jackson R.S., (2000), Wine Science - Principles and Applications, 2nd ed, Sydney, Academic Press. |
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Unit Assessment Breakdown: | End of semester exam 60%, Feild trip report 10%, Major Assignments (2) 30%. This is by grade/mark assessment. Students must acheive a minimum mark of 50% in the end of semester exam to pass the unit. Failure to meet this requirement will result in a DNC grade. |
Field of Education: | 50100 Agriculture (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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