Distillation, Fortified and Sparkling Winemaking 3

Undergraduate | 2026

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Area/Catalogue
WINE 3004
Course ID icon
Course ID
205037
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
3
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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

Distillation principles and wine distillation practices. Production of Australian and overseas grape spirits for fortified wine and brandy production. Production of potable distilled beverages other than brandy. Legal requirements of fortified wine production and distillation. Production of Australian and overseas sparkling wine styles. Sensory evaluation of spirits, fortified and sparkling wines.

Course learning outcomes

  • Explain the theory behind distillation and describe how it applies in practice to distillation of feedstocks and production of spirits and fortified beverages.
  • Identify and explain the methods used to produce fortifying spirits from grape products, and apply principles and calculations relating to distillation and fortification to problem solving.
  • Discuss aspects related to the legalities and taxation of distilled and fortified beverages in Australia.
  • Describe the methods for producing fortified and sparkling wines, evaluate the quality considerations in their production, and demonstrate an ability to undertake sensory evaluation of spirits, fortifieds and sparkling wines.
  • Compose written scientific reports based on the practical work undertaken.

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A