OENOLOGY 7105WT - Methods of Grape and Wine Analysis

Waite Campus - Semester 2 - 2020

This course aims to provide a sound understanding of methods that are used for grape and wine analysis, and reinforces the need for appropriate treatment and reporting of experimental data. The course encompasses sensory, microbiological, biochemical, chemical and physical analyses of grape, vine and wine samples and systems, and involves training in the application of techniques that are employed by professional vine and wine scientists. These include spectral measurements, enzymatic assays, aseptic and culturing techniques, field-based measurements encompassing data from drones or apps, grapevine tissue analysis, sensory testing, and aspects associated with grape and wine quality management. Emphasis will be placed on the correct use of techniques and repeatability of the measurements.

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