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13465 (v.2) Wine Chemistry 102
Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 3 Hours Weekly |
Practical: | 1 x 2 Hours Weekly |
Prerequisite(s): | 7078 (v.6) Chemistry 141 or any previous version
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Syllabus: | The concepts of chemistry with specific reference to wine production. Aromaticity and reactivity of phenols and phenolic wine constituents, organoleptic characteristics and occurrence of phenolic wine constituents, protein-phenol interactions, fining processes, bitartrate, stabilisation, oxidation processes and redox potential. |
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Unit Outcomes: | On completion of this unit students will have - A fundamental understanding of the composition and chemistry of wine. Had an introduction to practical wine analysis and the study of oenology. |
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: | Zoecklein B.W, Fugelsang K.C, Gump B.H, Nury F.S., (1995), Wine Analysis and Production, New York, The Chapman and Hall Enology Library. Iland P.G, Ewart A, Sitters J., (1993), Techniques for Chemical Analysis and Stability Tests of Grape Juice and Wine, Adelaide, Patrick Iland Wine Promotions. Allen M, Wall G, Bullied N (eds)., (1998), Phenolics and Extraction. Proceedings of an ASVO seminar: Adelaide 1997, Adelaide, Australian Society of Viticulture and Oenology. Amerine M.A, Ough C.S., (1980), Methods for Analysis of Musts and Wines, New York, John Wiley and Sons. Webb A.D, (ed)., (1974), Chemistry of Winemaking, Washington, American Chemical Society. Waterhouse A.L and Ebeler S. E., (1998), Chemistry of Wine Flavour, Washington, American Chemical Society. Singleton V.L., (1969), Phenolic Substances in Grapes and Wine, New York, Academic Press. Ribereau - Gayon P, Dubourdieu D, Doneche B, Lonvaud A., (2000), Handbook of Enology vol 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 vol 2: The Chemistry of Wine Stabilization and Treatments, (translated by Aquitrad Traduction), Brisbane, John Wiley and Sons. |
Unit Texts: | Margalit Y., (1997), Concepts in Wine Chemistry, San Fransisco, Wine Appreciation Guild. |
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Unit Assessment Breakdown: | End of semester practical exam 20%, End of semester theory exam 35%, Laboratory reports 20%, Major assignment 15%, Minor assignment 10%. This is by grade/mark assessment. |
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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