308027 (v.1) Wine Science 501
| Area: | Muresk Institute |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Practical: | 1 x 2 Hours Weekly |
| Syllabus: | Grape and juice composition including flavour precursor, acidity, phenolics, preservatives and anti-oxidants, glycolysis, fermentation, fermentation dynamics, selection of yeast, byproducts of fermentation, yeast nutrition, malo-lactic fermentation, microbial spoilage of wine, enzymes in winemaking. |
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| 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 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. (1991) 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, Sydney., 2nd ed, Academic Press American Journal of Enology and Viticulture. Australian Journal of Grape and Wine Research. Technical Review (The AustralianWine 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. |
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| Unit Assessment Breakdown: | End of semester exam 60%, Major Assignment 20%, Practical report 20%. This is by Grade/Mark assessment. |
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Margaret River Campus | Semester 1 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
