BICH 335 Wine Chemistry and Technology
15 credits
Introduction
This course aims to; provide students with a knowledge of the common wet chemical, physio-chemical and instrumental techniques used in wine analysis, familiarise students with microbiological changes in wine, familiarise students with the technology of wine manipulation and give an understanding of the basis of this technology.
It includes:
- Chemical methods of wine analysis
- Theory and principles of physical, chemical and enzymatic changes in musts and wines
- Control of wine composition
- Current trends in wine processing.
Topics
- Analytical methods; sugars, alcohol and acids
- Acidity adjustment and tartrate stability
- Microbiology, yeasts and malo-lactic fermentation
- Enzymes
- Clarification
- Phenol chemistry and analysis
- Ageing; flavour technology
- White and red wine technology
- Review.
Schedule and location
Copies of the final timetable will be available at Registration.
Prerequisite Courses
PHSC 208
Recommended Preparatory Courses
BICH 207
Restrictions
BICH 501
Fees
| Domestic | International |
|---|---|
| Applicable to Citizens and Permanent Residents of Australia and New Zealand. | Applicable to International students. |
International Fees information
Examination
Exam dates will be available at the end of week five in each semester. Until exam dates are advised, students should not plan to leave the University until the end of the exam period.
Examiner
R. Harrison, Faculty of Agriculture and Life Sciences
Apply to Study
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