NSCI5512 – Wine Chemistry and Analysis
Module code
NSCI5512
Module title
Wine Chemistry and Analysis
Prescription
The aim of this course is to develop knowledge and skills in chemistry and microbiology applicable to wine analysis and wine production.
NZQA Level
Level 5
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- LO1 Apply a range of introductory chemistry principles and concepts to wine making and analysis.
LO2 Describe the basic morphology of microorganisms responsible for primary fermentation, malolactic fermentation and spoilage.
LO3 Perform a range of laboratory tasks and interpret results. - Assessment Criteria
- Assessment in this course employs an achievement-based grading scheme. Learners will be advised of all matters relating to summative assessment prior to the start of the course. Aakonga must submit all specified assessment items and obtain at least 50% overall score in order to pass this course.
- Teaching and Learning Strategy
- Learning and teaching activities will employ a range of elements drawn from approved methods to align with the context of the learning (delivery mode, regional specific requirement, etc.) and any particular needs of the group of aakonga.
- Learning and Teaching Resource
- All required and recommended resources are advised to aakonga via course outlines.
- Content
- - Chemical compounds
- Balancing chemical equations
- Dilutions
- Acids and bases
- Yeast and Bacteria morphology
- Measuring malo-lactic fermentation
- Laboratory tasks
- Measuring sugars and acids in grapes and wine
- Sulphur dioxide determination
- Alcohol and Volatile acidity determination
- Metric units of dilution
