Wine Production 1

Abstract

This subject provides a detailed study of the principles and techniques used in table wine production, particularly in relation to effects on wine composition and quality. Emphasis will be placed on the importance and relevance of ongoing quality control throughout the winemaking process. Students will produce a table wine, and … For more content click the Read More button below.

This subject provides a detailed study of the principles and techniques used in table wine production, particularly in relation to effects on wine composition and quality. Emphasis will be placed on the importance and relevance of ongoing quality control throughout the winemaking process. Students will produce a table wine, and detail and justify wine making decisions involved in its production. Students will also conduct wine sensory assessments to examine the relationship between production decisions and wine attributes.

Syllabus

This subject will cover the following topics: Fruit quality and the importance of grape variety, maturity patterns, picking criteria, grape harvest and transport;Grape processing and juice preparation: crushing, must cooling, draining and pressing, juice clarification and chemical adjustments;White wine production: the importance of yeast propagation, inoculation and fermentation control;Red wine … For more content click the Read More button below.

This subject will cover the following topics:

Fruit quality and the importance of grape variety, maturity patterns, picking criteria, grape harvest and transport;
Grape processing and juice preparation: crushing, must cooling, draining and pressing, juice clarification and chemical adjustments;
White wine production: the importance of yeast propagation, inoculation and fermentation control;
Red wine production: fermentation on skins, various colour, flavour, and extraction techniques;
Post fermentation wine treatment: wine clarification, chemical adjustments, fining, malolactic fermentation, wood treatment, storage, stabilisation and blending; and
Wine bottling: final wine filtration, bottling techniques and wine protection during bottling.

Assessment items

1. Proposed Process Plan

2. Final Process Plan

3. Wine Production Report

4. Current Vintage Wine

5. Final Exam

Learning outcomes

Upon successful completion of this subject, students should:

describe, justify and practically apply the table wine production process;

analyse factors affecting wine composition and quality based on chemical analysis and sensory assessment; and

assess and evaluate winemaking approaches and techniques in terms of their contribution to wine quality and sensory attributes.

Assumed knowledge

WSC111 and (WSC101 or WSC114 or WSC115)

Enrolment restrictions

Incompatible

Replacement

Work integrated learning

Fieldwork Duration 60 hours Details Students must be able to access winery or basic winemaking and analysis equipment for the production of a wine. Access is required over a 3-6 month period, and some steps may take several hours per day at some stages of the winemaking process.

Learning activities

Intensive School

Learning resources

Additional resources required by students

Students attending compulsory work-integrated learning and intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources.

Handbook

WSC202 - Wine Production 1