agr3wm2 winemaking 2
WINEMAKING 2
AGR3WM2
2014
Credit points: 15
Subject outline
Students of this subject will develop knowledge and skills through a practical study of winemaking including the exploration of traditional techniques and emerging international practices. Areas covered will include specialised wines, vintage planning, bottling and packaging. Students will also develop knowledge of quality assurance systems in wine production including HACCP, vintage planning, cellar preparation and vintage operations for red and white wine production. The processes of primary and secondary fermentation, maturation and ageing and stabilisation will be explored as will the operation of winery equipment associated with grape processing relevant to these operations.
FacultyFaculty of Science, Tech & Engineering
Credit points15
Subject Co-ordinatorPeter Sale
Available to Study Abroad StudentsYes
Subject year levelYear Level 3 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites AGR1WIN and 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. |
| 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 wine: 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, Singleton, V, Bisson, L & Kunkee, R 2010 | SPRINGER, LONDON |
| Readings | The Chemistry and Biology of Winemaking | Recommended | Hornsey, I, 2007 | THE ROYAL SOCIETY OF CHEMISTRY, UK. |
| Readings | Understanding Wine Technology (3rd Ed) A Book for the Non-Scientist That Explains the Science of Winemaking | Recommended | Bird, D 2010 | 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 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPeter Sale
Class requirements
WorkShopWeek: 31 - 43
Two 3.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % |
|---|---|---|
| Practical workbook (weekly) | 35 | |
| Tutorial questions (5 during semester) | 30 | |
| Wine production and presentation | 35 |