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... -- Course Website
Prerequisites: Subject Study Period Commencement: Credit Points: AGRI90030 Concepts in Viticulture and Wine Science February 12.50 AGRI90031 Winegrowing March 12.50 AGRI90032 Winegrowing Operations July 12.50 AGRI90041 Advanced Oenology Not offered in 2013 12.50