agr1win winemaking 1

WINEMAKING 1

AGR1WIN

2016

Credit points: 15

Subject outline

Students of this subject will develop knowledge and skills relevant to production of wine from the grape to preparation for bottling. As well as gaining knowledge of major wine types and styles: red, white, dessert and fortified, students will develop an understanding of and gain experience in the relevant technical aspects of red and white wine production including destemming, crushing, fermentation, extraction and juice clarification. Malolactation fermentation, maturation regimes, racking, fining and filtration in both red and white wines will also be explored. Workplace safety in wineries will be considered.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorGary Clark

Available to Study Abroad StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Learning resources

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsMaking good winePrescribedRankine, B 2009PAN MCMILLAN, SYDNEY, AUSTRALIA
ReadingsChemical analysis of grapes and wine techniques and conceptsRecommendedIland, P, Bruer, N, Edwards, G, Caloghiris, S & Wilkes, E 20132ND EDN, PATRICK ILAND WINE PROMOTIONS, ADELAIDE
ReadingsMonitoring and winemaking process from grapes to wines: Techniques and conceptsRecommendedIland, P, Bruer, N, Ewart, A, Markides, A & Sitters, J 20122ND EDN, PATRICK ILAND WINE PROMOTIONS, ADELAIDE
ReadingsPrinciples and practices of winemakingRecommendedBoulton, R et al. 2010SPRINGER, LONDON
ReadingsThe art and science or wineRecommendedHalliday, J & Johnson, H 2006HARDIE GRANT, MELBOURNE
ReadingsThe chemistry and biology of winemakingRecommendedHornsey, I 2007THE ROYAL SOCIETY OF CHEMISTRY, UK
ReadingsUnderstanding Wine TechnologyRecommendedBird, D 20103RD EDN, WINE APPRECIATION GUILD, USA
ReadingsWine Science: principles, practice, perceptionRecommendedJackson, R 20082ND EDN, ACADEMIC PRESS, LONDON

Graduate capabilities & intended learning outcomes

01. Describe, explain and apply the key practical aspects of making wine

Activities:
In workshops and practical sessions in the winery, students will explore and discuss the key aspects of making wine.
Related graduate capabilities and elements:
Ethical Awareness(Ethical Awareness)
Discipline-specific GCs(Discipline-specific GCs)
Writing(Writing)

02. Describe the fundamental decision-making processes in producing various red and white wine styles

Activities:
In workshops and practical sessions in the winery, students will explore and discuss the fundamental decision-making processes of making red and white wine.
Related graduate capabilities and elements:
Discipline-specific GCs(Discipline-specific GCs)

03. Communicate and present concepts of winemaking clearly to a professional audience using appropriate terminology

Activities:
Students will research and present concepts of winemaking to their peers and professional winery personnel in small groups.
Related graduate capabilities and elements:
Speaking(Speaking)
Writing(Writing)

04. Research and evaluate the decision making processes that lead to the production of various types of wine

Activities:
In workshops and practical sessions in the winery, students will research, explore and discuss the fundamental decision-making processes of making various types of wine.
Related graduate capabilities and elements:
Inquiry/ Research(Inquiry/ Research)
Critical Thinking(Critical Thinking)

Subject options

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Start date between: and    Key dates

Epping, 2016, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorGary Clark

Class requirements

Laboratory ClassWeek: 10 - 22
Two 2.0 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

WorkShopWeek: 10 - 22
One 2.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementComments%ILO*
Assignment (1500 words)3001, 02, 03, 04
Examination (2 hours)4001, 02
Pracrtical work and workbook (workbook assessed 3 times during semester)3001, 02