Wine Science
Subject AGRI90042 (2015)
Note: This is an archived Handbook entry from 2015.
| Credit Points: | 12.5 |
|---|---|
| Level: | 9 (Graduate/Postgraduate) |
| Dates & Locations: | This subject is not offered in 2015. |
| Time Commitment: | Contact Hours: 5-day compulsory residential school at the Dookie campus - approximately 40 hours Total Time Commitment: 170 hours |
| Prerequisites: | Subject Study Period Commencement: Credit Points:
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| Corequisites: | None |
| Recommended Background Knowledge: | None |
| Non Allowed Subjects: | None |
| Core Participation Requirements: |
Attend the 5 day intensive school at the Dookie campus. For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison website: http://www.services.unimelb.edu.au/disability/ |
Contact
Dr Sigfredo Fuentes
sigfredo.fuentes@unimelb.edu.au
Faculty of Veterinary & Agricultural Sciences
Ground Floor (building 142)
Enquiries
Phone: 13 MELB (13 6352)
Email: 13MELB@unimelb.edu.au
| Subject Overview: |
This subject explores the chemistry, microbiology and biochemistry of wine production. The microbiology of yeast and bacteria is examined and isolation, identification and enumeration techniques are investigated. Biochemical reactions of significance to winemaking are investigated. Enzyme chemistry and proteins are examined as well as lipid membrane chemistry, metabolism and carbohydrate chemistry. Classes and properties of simple organic compounds are examined as well as the chemical behaviour of organic substances and the structural characteristics of biologically important molecules. The behaviour of the chemical components of wine are studied, along with the interaction between the various constituents including phenolic compounds, volatile compounds, aldehydes, carbohydrates, acids and sulphur dioxide. |
|---|---|
| Learning Outcomes: | N/A |
| Assessment: |
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| Prescribed Texts: | None |
| Breadth Options: | This subject is not available as a breadth subject. |
| Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
| Generic Skills: | None |
| Related Course(s): |
Graduate Diploma in Food Science Master of Food Science Master of Wine Technology and Viticulture Postgraduate Diploma in Food Science |
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