ASC1726

Introduction to wine science

(SCI)

Proposed to be offered next in 2001

Dr Tony Patti

6 points + First semester + Equivalent of three 1-hour lectures per week, one 1-hour tutorial per fortnight, and attendance at two 3-day workshops (compulsory for distance students) + Peninsula/Distance + Background in chemistry and mathematics is recommended

Synopsis: The subject covers the areas of wine chemistry and wine microbiology providing the conceptual background for the study of oenology. Wine chemistry covers wine flavours; introductory organic chemistry; carbohydrate and alcohol chemistry; the chemical basis of wine flavours; and analytical techniques used in wine analysis. Wine microbiology covers the natural microbial flora of grapes; the microorganisms used in wine making, particularly yeasts and bacteria. The subject concludes with an examination of factors controlling microbial growth in wine and wine spoilage mechanisms.

Assessment: Written examinations (2 x 90 min): 50% + Written assignment (3000 words): 20% + Laboratory work: 30%