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.

School: Life Sciences (Pre 2022)

Credit points: 15

Subject Co-ordinator: Penelope Smith

Available to Study Abroad/Exchange Students: No

Subject year level: Year Level 1 - UG

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: Admission into SBATE or seek Subject Coordinator approval

Co-requisites: N/A

Incompatible subjects: N/A

Equivalent subjects: N/A

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: N/A

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Learning resources

Principles and practices of winemaking

Resource Type: Book

Resource Requirement: Recommended

Author: Boulton, R et al.

Year: 2010

Edition/Volume: N/A

Publisher: SPRINGER, LONDON

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Chemical analysis of grapes

Resource Type: Book

Resource Requirement: Recommended

Author: Iland, P, Bruer, N, Edwards, G, Caloghiris, S & Wilkes, E

Year: 2013

Edition/Volume: 2ND EDN

Publisher: PATRICK ILAND WINE PROMOTIONS, ADELAIDE

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Monitoring and winemaking process from grapes to wine: techniques and concepts

Resource Type: Book

Resource Requirement: Recommended

Author: Iland, P, Bruer, N, Ewart, A, Markides, A & Sitters, J

Year: 2012

Edition/Volume: 2ND EDN

Publisher: PATRICK ILAND WINE PROMOTIONS

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Making good wine

Resource Type: Book

Resource Requirement: Prescribed

Author: Rankine, B

Year: 2009

Edition/Volume: N/A

Publisher: PAN MCMILLAN, SYDNEY, AUSTRALIA

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

The chemistry and biology of winemaking

Resource Type: Book

Resource Requirement: Recommended

Author: Hornsey, I

Year: 2007

Edition/Volume: N/A

Publisher: THE ROYAL SOCIETY OF CHEMISTRY, UK

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

The art and science or wine

Resource Type: Book

Resource Requirement: Recommended

Author: Halliday, J & Johnson, H

Year: 2006

Edition/Volume: N/A

Publisher: HARDIE GRANT, MELBOURNE

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Understanding Wine Technology

Resource Type: Book

Resource Requirement: Recommended

Author: Bird, D

Year: 2010

Edition/Volume: 3RD EDN

Publisher: WINE APPRECIATION GUILD, USA

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Wine Science: principles, practice, perception

Resource Type: Book

Resource Requirement: Recommended

Author: Jackson, R

Year: 2008

Edition/Volume: 2ND EDN

Publisher: ACADEMIC PRESS, LONDON

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Career Ready

Career-focused: No

Work-based learning: No

Self sourced or Uni sourced: N/A

Entire subject or partial subject: N/A

Total hours/days required: N/A

Location of WBL activity (region): N/A

WBL addtional requirements: N/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Explain and apply the key practical aspects of making wine

02. Describe the fundamental decision-making processes in producing various red and white wine styles

03. Communicate and present concepts of winemaking clearly to a professional audience using appropriate terminology

04. Investigate and evaluate the decision making processes that lead to the production of various types of wine

Epping (Melbourne Polytechnic), 2020, Semester 1, Day

Overview

Online enrolment: Yes

Maximum enrolment size: N/A

Enrolment information: N/A

Subject Instance Co-ordinator: Penelope 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	Comments	Category	Contribution	Hurdle	%	ILO*
Assignment (1300 words equivalent)	N/A	N/A	N/A	No	30	SILO1, SILO2, SILO3, SILO4
Examination (1.5 hours, 1500 words equivalent)	N/A	N/A	N/A	No	40	SILO1, SILO2
Practical work and workbook (1300 words equivalent)	N/A	N/A	N/A	No	30	SILO1, SILO2