Wine Chemistry

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.

Assessment items

1. Wine fining and stability

2. Practical workbook

3. Final Exam

Learning outcomes

Upon successful completion of this subject, students should:

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 the practical applications of fining agents and interpret their performance; and

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

Assumed knowledge

Introduction to Microbiology MCR101 and Wine Science 1 (WSC101 or WSC114 or WSC115) and Wine Production 1 (WSC201 or WSC202).

Enrolment restrictions

Incompatible

Replacement

Learning activities

Intensive School

Students will taste two wines and document detailed sensory notes. They will develop a strategy to improve the aroma and palate structure of the wines. The students will then undertake wine fining and stability trials, requiring the correct calculation of addition rates, appropriate addition techniques and sensory analysis on all samples prepared. Their wine sensory skills will be developed, as will their practical knowledge on the action of different fining agents in wine. Students will have access to a vast array of fining agents, and winery laboratory equipment to assess wine stabilisation. The practical work will be supplemented by tutorial sessions focusing on the fundamental chemical concepts underlying the action of the fining agents and the wine stability tests.

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).

Handbook

WSC319 - Wine Chemistry