agr1win winemaking 1
WINEMAKING 1
AGR1WIN
2014
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.
FacultyFaculty of Science, Tech & Engineering
Credit points15
Subject Co-ordinatorPeter Sale
Available to Study Abroad StudentsYes
Subject year levelYear Level 1 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites Admission into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
Resource Type | Title | Resource Requirement | Author and Year | Publisher |
---|---|---|---|---|
Readings | Making good wine | Prescribed | Rankine, B 2009 | PAN MCMILLAN, SYDNEY, AUSTRALIA |
Readings | Chemical analysis of grapes and wine techniques and concepts | Recommended | Iland, P, Bruer, N, Edwards, G, Caloghiris, S & Wilkes, E 2013 | 2ND EDN, PATRICK ILAND WINE PROMOTIONS, ADELAIDE |
Readings | Monitoring and winemaking process from grapes to wines: Techniques and concepts | Recommended | Iland, P, Bruer, N, Ewart, A, Markides, A & Sitters, J 2012 | 2ND EDN, PATRICK ILAND WINE PROMOTIONS, ADELAIDE |
Readings | Principles and practices of winemaking | Recommended | Boulton, R et al. 2010 | SPRINGER, LONDON |
Readings | The art and science or wine | Recommended | Halliday, J & Johnson, H 2006 | HARDIE GRANT, MELBOURNE |
Readings | The chemistry and biology of winemaking | Recommended | Hornsey, I 2007 | THE ROYAL SOCIETY OF CHEMISTRY, UK |
Readings | Understanding Wine Technology | Recommended | Bird, D 2010 | 3RD EDN, WINE APPRECIATION GUILD, USA |
Readings | Wine Science: principles, practice, perception | Recommended | Jackson, R 2008 | 2ND EDN, ACADEMIC PRESS, LONDON |
Subject options
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Epping, 2014, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPeter Sale
Class requirements
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.
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.
Assessments
Assessment element | Comments | % |
---|---|---|
Assignment (1500 words) | 30 | |
Examination (2 hours) | 40 | |
Pracrtical work and workbook (workbook assessed 3 times during semester) | 30 |