agr3ve viticulture engineering




Credit points: 15

Subject outline

This subject focuses on developing knowledge of the principal concepts of viticulture engineering practices in commercial viticulture operations and the safe operation of facilities and equipment. Students will analyse and evaluate new information, concepts and techniques relating to viticulture engineering and investigate the management of engineering problems in the vineyard. Students will also apply knowledge of viticulture engineering to issues of environmental sustainability in the vineyard. Independent research by students is a feature of the course.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorPeter Sale

Available to Study Abroad StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Admission into SBATE


Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Learning resources


Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsConcepts in Wine Technology: Small Winery OperationsRecommendedYair, M 20123RD EDITION, WINE APPRECIATION GUILD.
ReadingsEngineering Design: A Systematic ApproachRecommendedPahl, G, Beitz, W, Feldhusen, J and Grote, K.H. 20073RD EDITION, SPRINGER.
ReadingsHeat Exchangers: Selection, Rating, and Thermal DesignRecommendedKakc, S, Hongtan, L and Pramuanjaroenkji 2012THIRD EDITION, CRC PRESS.
ReadingsPrinciples and Practices of Engineering and Industrial EconomicsRecommendedHussain, M. 2013TBA
ReadingsPrinciples and practices of winemakingRecommendedBoulton, R, Singleton, V, Bisson, L & Kunkee, R 2010SPRINGER, LONDON.
ReadingsSolar Energy in the Winemaking Industry (Green Energy and Technology)RecommendedSmyth, M, Russell, J and Milanowski, T 2011SPRINGER.
ReadingsUnderstanding Wine Technology, 3rd EditionRecommendedBird, D 2011WINE APPRECIATION GUILD
ReadingsWinery Utilities: Planning Design and OperationRecommendedStorm, D.R. 20001ST EDITION, SPRINGER.

Graduate capabilities & intended learning outcomes

01. Solve a range of common viticulture engineering problems and produce appropriate documentation suitable for a professional audience

Practical exercises and workshops at the vineyard will be used to demonstrate viticulture engineering techniques.
Related graduate capabilities and elements:
Critical Thinking(Critical Thinking)
Inquiry/ Research(Inquiry/ Research)

02. Explain the relationship between physical laws, functional design and operating characteristics of vineyard facilities

Using workshop sessions and practical exercises in the laboratory and vineyard, students gain knowledge on the behaviour of fluids and the construction and maintenance of facilities.
Related graduate capabilities and elements:
Ethical Awareness(Ethical Awareness)
Creative Problem-solving(Creative Problem-solving)

03. Describe the engineering principles and examine concepts that underpin the design and operation of vineyards.

Undertaking practical exercises in the laboratory and vineyard, students will construct simple systems to gain knowledge on the application and behaviour of fluids and the construction and maintenance of facilities.
Related graduate capabilities and elements:
Creative Problem-solving(Creative Problem-solving)
Ethical Awareness(Ethical Awareness)

04. Explain the OHS practices and principles crucial for operating a vineyard facility and reflect on related environmental issues

Workshops and demonstrations will expose students to the dangers inherent in vineyard activities. Use of job safety analysis sheets or equivalent will be used to assess the risks the personnel and the environment. Group discussions in workshops will also include ethical issues and regulations.
Related graduate capabilities and elements:
Ethical Awareness(Ethical Awareness)

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping, 2015, Semester 2, Day


Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPeter Sale

Class requirements

WorkShopWeek: 31 - 43
One 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShopWeek: 31 - 43
One 3.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.


Assessment elementComments%ILO*
Practical problem solving task in the vineyard (1 hour)2501, 02, 03
Report (2 x 1000 words)6001, 02, 03, 04
Tutorial Questions (weekly, group)1501, 02, 03