WINE 304

Wine Chemistry and Technology

Course overview

You’ll explore the theory and principles of physical, chemical and enzymatic changes in musts and wines and look at what controls wine compositions, as well as world trends in wines.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):


  • Principles of Wine Science, WINE-202

Available semesters Semester 2 2024
Credits 15
Domestic fees $961.00

Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.

What you will learn

After successfully completing this course, you’ll be able to:

  • Describe and explain aspects of the production of wine including methods used in wine analysis wine acidity and its manipulation
  • Recognise the volatile composition and concepts of aroma
  • Understand extraction, modification and sensory importance of wine phenolics
  • Be familiar with microbiology and effects on wine composition
  • Recognise current technologies of wine manipulation
  • Able to accurately and reproducibly carry out relevant analyses of wine samples
  • Fully and properly record laboratory work and present this in an appropriate form.

Course examiners

Leandro Dias Araujo

Leandro Dias Araujo


Faculty of Agriculture and Life Sciences