Abstract
This subject covers the grape requirements, production principles and winemaking techniques to produce sparkling wine and fortified wine, and the effect that these factors have on wine composition and quality. The study of table winemaking techniques beyond that of Wine Production 1, particularly processing techniques that develop and vary style … For more content click the Read More button below.
Syllabus
This subject will cover the following topics:
Sparkling wine styles and their production methods;Fortified wine types and their production methods;
Quality and Style Considerations Including:
The wine structure and quality sought; andViticultural considerations for optimum grape ripeness and quality.Grape harvesting and processing procedures;Must and juice preparation and treatment;Primary fermentation, wine … For more content click the Read More button below.
Assumed knowledge
(WSC101 or WSC114 or WSC115) and (WSC201 or WSC202)
Enrolment restrictions
Incompatible
Replacement
Work integrated learning
Placement Duration 100 hours Details Students must be able to access winery or basic winemaking and analysis equipment for the production of a wine in this subject. 14 days (approx 100 hours). Access is required over a 3-6 month period, and some steps may take several hours per day at … For more content click the Read More button below.
Learning activities
Intensive School
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).
Students attending compulsory workplace learning will incur costs associated with travel, accommodation and required resources.