208-316 Oenology

This subject introduces the principles of wine production and processing.

The subject content includes:

• history of viticulture and winemaking in Australia;

• production of wine in cool climate;

• characteristics, composition and technological importance of grape juice;

• chemistry and microbiology of wine production;

• fundamentals of winemaking;

• wine quality and defects and factors affecting;

• analytical and quality control techniques;

• evaluation of wine types and styles; and

• waste management and by-product utilisation.

Two assignments of 2000 words (25%), three practical reports (25%) and 3-hour final exam (50%).