Course overview
This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
Principles and practices of wine clarification and stabilisation. Protein, tartrate, metal, colour oxidative, and microbiological stability and stability testing of wine. Wine clarification by means of settling, centrifugation, filtration and fining.
Course learning outcomes
- Describe the types of instabilities in wine which might be expected to occur through winemaking, and critique the methods used to remove instabilities from wines and the agents involved.
- Define the physical, chemical and biochemical parameters involved in wine stability, and apply methods to stabilise wine and to determine the extent of wine instabilities and their causes.
- Differentiate the types of technologies used in industry for the clarification and stabilisation of wines and other fermented beverages.
- Compose written scientific reports based on the practical work undertaken and synthesise scientific information from different sources.