WINEMAKING 2
AGR3WM2
Not currently offered
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.
School: School of Life Sciences
Credit points: 15
Subject Co-ordinator: Penelope Smith
Available to Study Abroad Students: No
Subject year level: Year Level 3 - UG
Exchange Students: No
Subject particulars
Subject rules
Prerequisites: AGR1WIN and Admission into SBATE
Co-requisites: N/A
Incompatible subjects: N/A
Equivalent subjects: N/A
Special conditions: This elective will run subject to sufficient enrolments
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. |
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.
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.
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.
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.