Wine Chemistry

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Abstract

This subject is a study of the application of chemical principles to wine stability. Students will build on their knowledge of wine production and chemistry to develop their understanding of the underlying theory behind, and skills for, the use of wine fining agents such as bentonite, protein, PVPP, copper ion, … For more content click the Read More button below.

This subject is a study of the application of chemical principles to wine stability. Students will build on their knowledge of wine production and chemistry to develop their understanding of the underlying theory behind, and skills for, the use of wine fining agents such as bentonite, protein, PVPP, copper ion, blue-fining, and polysaccharides. Students will also learn about, and apply, other wine stabilisation procedures including cold stabilisation, ion-exchange processes, and the use of enzymes in winemaking.

Syllabus

This subject will cover the following topics: Ionic and hydrogen-bonding interactions, and their application to protein stability, acidification, and bitartrate stability, lattice formation and solubility;Grape and wine polysaccharide composition;Pectolytic, glucanase and glycosidase enzyme action;Other potential enzyme treatments; andEnzymes of microorganisms.

Learning outcomes

Upon successful completion of this subject, students should:

successfully use chemical principles to interpret and assess the impact of winemaking conditions on wine stability;

evaluate how and why chemical principles influence the task of fining and stabilising wines;

compare and contrast fining agents and interpret their performance; and

evaluate the action of enzyme treatments used in winemaking, particularly enzymes of microbial origin.

Assumed knowledge

(BIO118 or MCR101) and (WSC101 or WSC114 or WSC115)

Enrolment restrictions

Incompatible

Replacement

Learning activities

Intensive School

The three-day intensive is compulsory. It will require laboratory analysis, practical work in the University's experimental winery, and wine sensory assessment. This will develop the student's ability to formulate strategies to improve wine through fining processes and provide experience of the performance and interpretation of fining trials.

The intensive will also provide tutorials focusing on the subject fundamental concepts.

Duration3 days

Learning resources

Additional resources required by students

Students attending compulsory intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources (minimum: lab coat, safety glasses and covered footwear for lab-based practicals).