|
| |
308401 (v.1) Wine Science 201
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. |
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: | 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. |
Field of Education: | 50303 Viticulture | HECS Band (if applicable): | 2 |
|
Extent to which this unit or thesis utilises online information: | Not Categorised | Result Type: | Grade/Mark |
|
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Margaret River Campus | Semester 1 | Y | | | | 2004 | Margaret River 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 |
|
Click here for a printable version of this page
|
|
|
|
