Foundations of Wine Science (UoA)

Undergraduate | 2026

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area/catalogue icon
Area/Catalogue
WINE 1000
Course ID icon
Course ID
205028
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
1
Study abroad and student exchange icon
Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes
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Note:
Course data is interim and subject to change

Course overview

Foundations of Wine Science I comprises three broad topic areas: viticulture, oenology and sensory evaluation. The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles. Topics covered include: grapevine structure and function; the annual growth cycle of the grapevine; the factors that influence crop yield; the source/sink balance of the grapevine; berry development and composition; wine classification; the unit operations involved in winemaking; the taste and olfactory system; and taste and aroma interactions. Practical sessions will focus in more depth on grapevine anatomy and the theory and practice of wine sensory evaluation.

Course learning outcomes

  • Describe the morphology, growth and development of the grapevine.
  • Describe the seasonal cycle of growth of the grapevine
  • Describe the photosynthetic process and explain the influence of factors such as light and temperature on photosynthetic activityand grape composition, yield and quality;
  • Explain the physical and compositional changes that occur in the grape berry during ripening;
  • Outline the processes involved in winemaking that occur before, during and after fermentation
  • Explain how the basic principles of winemaking, from crushing of the grapes to the final packaging of the wine, influence wine style and quality
  • Differentiate the basic sensory processes and their application to technical wine evaluation
  • Recognise and evaluate the basic sensory attributes characteristic of different wine styles and communicate these using appropriatetechnical terminology
  • Communicate their interpretation of experimental data in written form
  • Work effectively as part of a team to undertake a Small Group Discovery Experience and to communicate the SGDE outcomes via agroup presentation

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A