WINEMAKING 2

AGR3WM2

2015

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.

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 AGR1WIN and Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsMaking good winePrescribedRankine, B 2009PAN MCMILLAN, SYDNEY.
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 wine: 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, Singleton, V, Bisson, L & Kunkee, R 2010SPRINGER, LONDON
ReadingsThe Chemistry and Biology of WinemakingRecommendedHornsey, I, 2007THE ROYAL SOCIETY OF CHEMISTRY, UK.
ReadingsUnderstanding Wine Technology (3rd Ed) A Book for the Non-Scientist That Explains the Science of WinemakingRecommendedBird, D 2010WINE APPRECIATION GUILD, USA.
ReadingsWine science: principles, practice, perceptionRecommendedJackson, R 20082ND EDN, ACADEMIC PRESS, LONDON.

Graduate capabilities & intended learning outcomes

01. Identify and describe the process of making wines from both a theoretical and practical perspective

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:
Discipline-specific GCs (Discipline-specific GCs)

02. Integrate the scientific knowledge of winemaking with the practical application of making wine in order to demonstrate sound knowledge of the total process of winemaking

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

03. Describe, explain and apply the operation of winery equipment associated with grape processing, fermentation and post-fermentation processing of must and wine

Activities:
Students will undertake research and present concepts of the operation of winery equipment associated with grape processing, fermentation and post-fermentation processing of must and wine to their peers.
Related graduate capabilities and elements:
Creative Problem-solving (Creative Problem-solving)
Ethical Awareness (Ethical Awareness)

04. Communicate and present ideas clearly using relevant winemaking language in oral and written forms

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

Subject options

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Start date between: and    Key dates

Epping, 2015, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPeter Sale

Class requirements

WorkShop Week: 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 elementComments% ILO*
Practical workbook (weekly)35 01, 02, 03, 04
Tutorial questions (5 during semester)30 01, 03
Wine production and presentation35 01, 02