WINEMAKING 2

AGR3WM2

2020

Credit points: 15

Subject outline

In this subject you 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 alcoholic and malolactic fermentation, wine maturation, fining and stabilisation will be explored as will the operation of winery equipment relevant to these operations.

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 3 - UG

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: AGR1WIN and Admission into SBATE

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: This elective will run subject to sufficient enrolments There are 3 optional, single, field days in this subject during the semester. The cost of transport will be borne by the students. Attendance at any of the field trips will have no impact on assessment.

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Learning resources

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

Understanding Wine Technology A Book for the Non-Scientist That Explains the Science of Winemaking

Resource Type: Book

Resource Requirement: Recommended

Author: Bird, D

Year: 2010

Edition/Volume: 3rd Ed

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

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, ADELAIDE.

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 and wine techniques and concepts

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

Making good wine

Resource Type: Book

Resource Requirement: Prescribed

Author: Rankine, B

Year: 2009

Edition/Volume: N/A

Publisher: PAN MCMILLAN, SYDNEY.

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Principles and practices of winemaking

Resource Type: Book

Resource Requirement: Recommended

Author: Boulton, R, Singleton, V, Bisson, L & Kunkee, R

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

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. Categorise, and evaluate, the processes integral to the production of sound wines.

02. Demonstrate sound understanding of the total process of winemaking and justify production decisions by integrating the scientific knowledge of winemaking with the practical application

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

04. Appraise and clearly communicate winemaking concepts, using relevant industry language, in both oral and written forms

Epping (Melbourne Polytechnic), 2020, Semester 2, Day

Overview

Online enrolment: Yes

Maximum enrolment size: N/A

Enrolment information: N/A

Subject Instance Co-ordinator: Penelope Smith

Class requirements

Laboratory ClassWeek: 31 - 43
Two 2.00 hours laboratory class per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShopWeek: 31 - 43
One 2.00 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment element	Comments	Category	Contribution	Hurdle	%	ILO*
Practical workbook (1200 words equivalent)	N/A	N/A	N/A	No	35	SILO1, SILO2, SILO3, SILO4
Tutorial questions (5 during semester, 1750 words equivalent)	N/A	N/A	N/A	No	30	SILO1, SILO3
Wine production and presentation (1200 words equivalent)	N/A	N/A	N/A	No	35	SILO1, SILO2