agr1win winemaking 1
WINEMAKING 1
AGR1WIN
2020
Credit points: 15
Subject outline
In this subject students will develop knowledge and skills relevant to production of wine from the grape to preparation for bottling. Students will also gain knowledge of major wine types and styles: red, white, dessert and fortified, and will develop an understanding of, and gain experience in, the relevant technical aspects of red and white wine production including destemming, crushing, fermentation, pressing, and juice clarification techniques. Malolactic fermentation, maturation regimes, racking, fining and filtration options for both red and white wines will also be explored. Workplace safety in wineries will be discussed.
SchoolLife Sciences (Pre 2022)
Credit points15
Subject Co-ordinatorPenelope Smith
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 1 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
Subject particulars
Subject rules
Prerequisites Admission into SBATE or seek Subject Coordinator approval
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsN/A
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Principles and practices of winemaking
Resource TypeBook
Resource RequirementRecommended
AuthorBoulton, R et al.
Year2010
Edition/VolumeN/A
PublisherSPRINGER, LONDON
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Chemical analysis of grapes
Resource TypeBook
Resource RequirementRecommended
AuthorIland, P, Bruer, N, Edwards, G, Caloghiris, S & Wilkes, E
Year2013
Edition/Volume2ND EDN
PublisherPATRICK ILAND WINE PROMOTIONS, ADELAIDE
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Monitoring and winemaking process from grapes to wine: techniques and concepts
Resource TypeBook
Resource RequirementRecommended
AuthorIland, P, Bruer, N, Ewart, A, Markides, A & Sitters, J
Year2012
Edition/Volume2ND EDN
PublisherPATRICK ILAND WINE PROMOTIONS
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Making good wine
Resource TypeBook
Resource RequirementPrescribed
AuthorRankine, B
Year2009
Edition/VolumeN/A
PublisherPAN MCMILLAN, SYDNEY, AUSTRALIA
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
The chemistry and biology of winemaking
Resource TypeBook
Resource RequirementRecommended
AuthorHornsey, I
Year2007
Edition/VolumeN/A
PublisherTHE ROYAL SOCIETY OF CHEMISTRY, UK
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
The art and science or wine
Resource TypeBook
Resource RequirementRecommended
AuthorHalliday, J & Johnson, H
Year2006
Edition/VolumeN/A
PublisherHARDIE GRANT, MELBOURNE
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Understanding Wine Technology
Resource TypeBook
Resource RequirementRecommended
AuthorBird, D
Year2010
Edition/Volume3RD EDN
PublisherWINE APPRECIATION GUILD, USA
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Wine Science: principles, practice, perception
Resource TypeBook
Resource RequirementRecommended
AuthorJackson, R
Year2008
Edition/Volume2ND EDN
PublisherACADEMIC PRESS, LONDON
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedNo
Work-based learningNo
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
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Epping (Melbourne Polytechnic), 2020, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
Class requirements
Laboratory ClassWeek: 10 - 22
One 2.00 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
WorkShopWeek: 10 - 22
One 2.00 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Assignment (1300 words equivalent) | N/A | N/A | No | 30 | SILO1, SILO2, SILO3, SILO4 |
Examination (1.5 hours, 1500 words equivalent) | N/A | N/A | No | 40 | SILO1, SILO2 |
Practical work and workbook (1300 words equivalent) | N/A | N/A | No | 30 | SILO1, SILO2 |