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 that underpin wine phenolic composition, their influence on wine colour and the modifications they undergo during wine production and ageing. Students will develop skills … For more content click the Read More button below.

Syllabus

This subject will cover the following topics: 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 … For more content click the Read More button below.

Assessment items

1. Phenolic chemistry
2. Practical report
3. Final Exam

Learning outcomes

Upon successful completion of this subject, students should:
1.
evaluate the diversity of structures and origins of flavour compounds in wine, and relate to identification challenges;
2.
apply chemical principles of bonding, stability, reactivity and reaction mechanism to rationalise the behaviour of phenolic compounds;
3.
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;
4.
critically evaluate winemaking practices in terms of their effect on wine phenolic composition at a molecular level and assess their impact on wine quality; and
5.
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 WSC115 or WSC414 Wine Science 1) and wine production at a university level (WSC201 or WSC202 or WSC402 Wine Production 1).

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.