Distillation, Fortified and Sparkling Winemaking 3

Undergraduate | 2026

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Mode icon
Mode
Mode
Your studies will be on-campus, and may include some online delivery
On campus
area/catalogue icon
Area/Catalogue
WINE 3004
Course ID icon
Course ID
205037
Campus icon
Campus
Waite Campus
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course owner
Course owner
School of Ag, Food and Wine
Course coordinator
Course coordinator
David Jeffery
Course level icon
Course level
3
Work Integrated Learning course
Work Integrated Learning course
No
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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

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.

Availability

Census date Icon
Census date
Fri 04/09/2026
Enrol by date
Enrol by date
Fri 21/08/2026
Last day to W
Last day to W
Fri 18/09/2026
Last day to WF
Last day to WF
Fri 16/10/2026

Class details

Waite Campus

Class number
Class number 54788
Section
Section LE01
Size
Size 48
Available
Available 48
Dates Days Time Campus Location Instructor
6 Aug - 24 Sep Thursday 10:10am - 12pm Waite Campus Wine Innovation East, 110
15 Oct - 12 Nov Thursday 10:10am - 12pm Waite Campus Wine Innovation East, 110
Class number
Class number 54789
Section
Section PR01
Size
Size 48
Available
Available 48
Dates Days Time Campus Location Instructor
13 Aug - 24 Sep Thursday 1:10pm - 5pm Waite Campus Southern Barns Sensory Lab, G2
13 Aug - 24 Sep Thursday 1:10pm - 5pm Waite Campus Southern Barns General Lab, G2/G3
15 Oct - 12 Nov Thursday 1:10pm - 5pm Waite Campus Southern Barns Sensory Lab, G2
15 Oct - 12 Nov Thursday 1:10pm - 5pm Waite Campus Southern Barns General Lab, G2/G3

Prerequisite(s)

  • Must have completed all of WINE2002 Sensory Studies 2/WINE2003 Introductory Winemaking 2

Corequisite(s)

N/A

Antirequisite(s)

  • Must not have completed OENOLOGY3037WT Distillation, Fortified & Sparkling Winemaking III at the University of Adelaide

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Degree list
The following degrees include this course