Course overview
The course provides an introduction to modern wine production through the perspective of the Australian wine industry. Introductory topics in grape and wine chemistry are described, including acidity and the impacts of grape and wine acids in winemaking, sulfur dioxide and its uses in winemaking, phenolic compounds and their role in wine composition, and the effects of oxidation upon wine during maturation. All aspects of wine production including harvest, fruit processing, white and red vinification techniques, and alcoholic and malolactic fermentation are described. The principles and practice of processes to stabilise and clarify juices and wines are introduced. Practical activities during the course include an introduction to the techniques of basic chemical and microbiological analysis of grape juice, fermenting musts and final wines, management of a small-scale fermentation under defined conditions, and a visit to a commercial winery.
Course learning outcomes
- Describe the effects of acids and acidity on grape and wine composition and on the control of the winemaking process.
- Explain how sulfur dioxide management is used in winemaking.
- Explain the role and management of phenolic compounds during winemaking processes.
- Describe the basic operations of grape harvesting and processing.
- Describe the unit processes and equipment used in fermentation, pressing and post-fermentation treatments and their impacts on the final wine style outcomes.
- Explain how different styles of white and red table wine are produced.
- Describe the effects of aging, maturation and oxidation on wine composition.
- Explain the basic principles of the management of yeast during the alcoholic fermentation and of bacterial cultures during the secondary fermentation.
- Demonstrate familiarity and competence with the practical skills and techniques used in grape and wine chemical analysis. This will include the planning and reporting of analyses, the use of apparatus to measure pH, titratable acidity, sulfur dioxide, volatile acidity and alcohol, plus the use of spectrophotometric measurements for wine phenolics.
- Demonstrate an understanding of the conduct of an alcoholic fermentation and of the planning required to undertake practical winemaking operations.