School of Land and Environment Master of Food Science

After completion of this subject students should be able to:

• Evaluate the relationship between various wine chemical constituents;
• Outline the development of phenolic compounds during the maturation and continued aging process of both white and red wines;
• Calculate solution reactions in assessing blending options in a winemaking style determination;
• Understand the morphology of micro-organisms such as bacteria, moulds and yeasts and propose methods of identification and actions required to maintain or eliminate their presence in wine under each stage of wine production;
• Identify and differentiate between wild and cultured yeast strains in wine fermentations;
• Describe organic and inorganic constituents in wine and outline the interrelationships between them under varying conditions; and,
• Interpolate from an understanding of biochemical pathways the energy requirements of both primary and secondary wine fermentations and predict through the use of quality parameters individual style outcomes.

This subject is delivered flexibly involving printed learning material and attendance at one 5-day compulsory residential school held at the Dookie Campus of the University of Melbourne.

This subject is taught by David Hayward.

For further information on this subject please refer to the handbook entry for 208824