Wine Science 2

Abstract

Wine Science 2 provides a study of advanced chemistry applications to wine production, focussing on flavour compounds and phenolic chemistry. Students will learn the key principles behind wine phenolic composition, their influence on wine colour and the modifications they undergo during wine production and ageing. Students will develop skills in the analysis of phenolic compounds and red wine colour during the practical component of the subject. This subject commences in session 1 and concludes in session 2 in the calendar year of enrolment. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2.

Syllabus

Wine flavour compounds: monoterpenes, methoxypyrazines, hexenals, alcohols, carboxylic acids and esters. The influence of ageing. Analysis of flavour compounds;Chemical principles of bonding, stability, aromaticity and reaction mechanism, and their application to phenolic compound structure and chemical behaviour;Types of phenolic compound; anthocyanin structure and reactivity towards water and hydrogen sulfite ion; … For more content click the Read More button below.

Wine flavour compounds: monoterpenes, methoxypyrazines, hexenals, alcohols, carboxylic acids and esters. The influence of ageing. Analysis of flavour compounds;
Chemical principles of bonding, stability, aromaticity and reaction mechanism, and their application to phenolic compound structure and chemical behaviour;
Types of phenolic compound; anthocyanin structure and reactivity towards water and hydrogen sulfite ion; the pH-dependency of anthocyanin structure;
Polymeric pigments; mechanisms of polymerisation; ageing; influence of oxidation

Learning outcomes

Upon successful completion of this subject, students should:

be able to evaluate the diversity of structures and origins of flavour compounds in wine, and relate to identification challenges;

be able to apply chemical principles of bonding, stability, reactivity and reaction mechanism to rationalise the behaviour of phenolic compounds;

be able to identify types of wine phenolic compounds and evaluate their importance in terms of grape extraction during winemaking, subsequent modification through ageing and oxidation, and influences of wood treatment;

be able to critically evaluate winemaking practices in terms of their effect on wine phenolic composition at a molecular level and assess their impact on wine quality;

be able to conduct instrumental measurements, through integration of the underlying analytical theory, to assess phenolic characteristics in red wine.

Assumed knowledge

This subject assumes that you have a full-year knowledge of chemistry at first year university level (CHM115 or CHM104 Chemistry 1A and CHM107 Chemistry 1B), and also knowledge of wine science at a university level (WSC101 or WSC114 or WSC414 Wine Science 1) and wine production at a university level (WSC201 or WSC402 Wine Production 1).

Learning activities

Residential School

The four-day intensive is compulsory. Laboratory analyses will be conducted to develop skills in the quantitation of wine phenolic compounds. Students will practice spectroscopic analyses providing objective measures of wine colour, and contrast with the visual assessment of wine colour. Students will develop analytical chemistry skills whilst enhancing their understanding of general wine chemistry and wine stability. Laboratory work will be supplemented by tutorial sessions focusing on the fundamental chemical concepts underlying the phenolic reactions encountered in the laboratory class.

Duration4 days

Learning resources

Additional resources required by students

Students are required to attend the compulsory residential school which may involve travel and accommodation expenses and a time commitment. Students will also be required to purchase a lab coat and safety goggles which are compulsory for lab based practicals.

Handbook

WSC407 - Wine Science 2