OENOLOGY 7010WT - Stabilisation and Clarification

Waite Campus - Semester 1 - 2024

This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students. Principles and practices of wine clarification and stabilisation. Protein, tartrate, metal, colour oxidative, and microbiological stability and stability testing of wine. Wine clarification by means of settling, centrifugation, filtration and fining.

  • General Course Information
    Course Details
    Course Code OENOLOGY 7010WT
    Course Stabilisation and Clarification
    Coordinating Unit Wine Science
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites OENOLOGY 7028WT
    Assumed Knowledge CHEM 1101, CHEM 1201 (or equivalent)
    Restrictions Available to Graduate Diploma in Viticulture and Oenology and Master of Viticulture and Oenology students only
    Assessment Practical reports, practical notebook, online quiz, exam
    Course Staff

    Course Coordinator: Associate Professor David Jeffery

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 Describe the types of instabilities in wine which might be expected to occur through winemaking, and critique the methods used to remove instabilities from wines and the agents involved.
    2 Define the physical, chemical and biochemical parameters involved in wine stability, and apply methods to stabilise wine and to determine the extent of wine instabilities and their causes.
    3 Differentiate the types of technologies used in industry for the clarification and stabilisation of wines and other fermented beverages.
    4 Compose written scientific reports based on the practical work undertaken and synthesise scientific information from different sources.
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning Resources
    Required Resources
    A practical manual and laboratory notebook will be provided and must be brought to each session but students will need to provide their own lab coat and safety glasses. Students may need to supply their own lunch for the industry visits depending on the arrangements with the wineries involved.
    Recommended Resources

    Details of reference materials such as books and journal articles will be provided to students. Many of these items are held in the Woolhouse (University) Library and John Fornachon Memorial (AWRI) Library. Consulting these resources may be necessary to supplement the material taught and for ideas about how to structure a scientific report with properly formatted literature citations. Additional references will be given throughout the series of lectures and practicals for those interested in learning more about topics in this course.

    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).

    The use of MyUni discussion boards is encouraged in the lead up to exams for questions related to course material and for discussions on matters covered within the course.
  • Learning & Teaching Activities
    Learning & Teaching Modes

    The course material is presented in lectures and supported by practical experimentation, report writing, an on-line quiz and visits to industry.

    Practicals allow for hands-on learning and reinforcement of concepts dealt with in lectures. Each practical experiment should be read prior to attending the scheduled practical session to give students an understanding of the tasks to be undertaken. A brief discussion session will often be conducted prior to a practical to highlight areas requiring attention and to give students an opportunity to ask questions about the practical. In addition, demonstrators will assist with running the practicals and will be available to answer questions during the practical sessions. Laboratory notebooks and written practical reports required for assessment will need to be completed by the relevant due dates.

    Written reports are used to introduce students to the rigours of reporting scientific information obtained from practical experimentation, with discussion of relevant background material and results. This allows students to learn the standards associated with preparing scientific results for dissemination, including appropriate use and adequate citation of relevant literature, presentation of results in a useable form and thorough discussion of their significance. An ‘S’ component, in the form of a literature review or small research project, for example, will also be undertaken and reported on.

    The on-line quiz will consist of short answer and numerical value questions which cover the material developed during the preceding weeks. When the quiz is made available it can be accessed repeatedly until the due date but answers should be saved along the way. Students will not be able to access the quiz again after they have submitted their completed quiz.

    Industry visits provide the opportunity to see the theory from lectures put into practice in an industrial context. Operational aspects related to the lecture concepts will be the core focus and students are expected to be attentive and are encouraged ask questions during the visits.


    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

    Learning Activities Summary
    Schedule (subject to change)
    Week Type of learning activity Topic
    Week 1 Lecture Stabilisation & clarification
    Physical processes - Methods of clarification - Filtration (1)
    Filtration (2) - Centrifugation & pasteurisation
    Practical Lectures in place of practical
    Week 2 Lecture Public holiday
    Practical Grape and wine proteins - variety effect
    Week 3 Lecture Grape and wine proteins
    Practical Methods - protein stability determinations
    Week 4 Lecture Tartrate stability and tests
    Practical Methods - tartrate stabilisation
    Week 5 Lecture Tartrate stabilisation methods and processes
    Practical Methods - tartrate stability check
    Week 6 Lecture Microbial instabilities - Taints and contaminations
    Practical Hazes & deposits
    Week 7 Lecture Grape and wine polysaccharides - Membrane filtration and integrity testing
    Week 8 Lecture Wine fining agents (1)
    Practical Fining agents (1)
    Week 9 Lecture Wine fining agents (2)
    Practical Fining agents (2)
    Week 10 Lecture Metal instabilities - Odour instabilities
    Practical Metal stability and 'blue fining'
    Week 11 Lecture Colour stability
    Practical Winery visit - TBA
    Week 12 Lecture Oxidative stability
    Practical Exam revision
    Week 13* Lecture
    Specific Course Requirements

    Clothing restrictions apply for laboratory work and industry visits. A laboratory coat, enclosed footwear and safety glasses are mandatory for entry into the laboratories. Enclosed footwear, high visibility vest and hard hat are required for the winery visits.

  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment taskType of assessmentPercentage of total assessment for grading purposesHurdle (Yes/No)Outcome being assessedApproximate Timing of Assessment
    On-line quiz Formative 10% No 1-2

    Week 8
    Practicals* Formative 40% No 1, 2, 4
    Examination Summative 50% Yes 1-3 Exam Period

    * Incorporates ‘S’ component. Additional details will be provided during the course.

    Assessment Related Requirements

    It is necessary to achieve at least 50% of the available marks in the final examination component to pass this course.

    There is no replacement/additional assessment available for the practical component of the course.

    Attendance at all practical sessions and industry visits is compulsory.

    Assessment Detail

    Exam: (50% of total course marks). Three hour closed book exam encompassing topics covered in lectures, background reading and practicals.

    Practical sessions: (20% of total course marks). Undertaken in small groups with results recorded and summarised in individual laboratory notebooks. No opportunity for replacement assessment.

    Practical reports: (20% of total course marks). Two reports, one on protein stabilisation (10%) and another on tartrate
    stability and testing (10%). Additional information on report preparation is available in the practical manual provided.

    On-line quiz: (10% of total course marks). Submitted via MyUni, the quiz can be accessed multiple times once available, until the due date in approximately week 8. Covers material from the weeks preceding the quiz.



    Practical assignments should be submitted through the relevant Turnitin Assignment set up in MyUni.

    Extensions of deadlines may be allowed for reasonable causes in accordance with the relevant policy (Modified Arrangements for Coursework Assessment). Evidence must be provided when an extension is requested. Where possible, extensions of deadlines should be negotiated with the course coordinator before the assignment is due. Extensions will not be provided on the grounds of poor prioritising of time.

    Feedback on assignments, usually in the form of written comments on the returned assignment, will be on a timescale commensurate with the time allowed for the students to complete the assignment.

    Late submission of assessments

    If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been marked and feedback has been provided.

    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.