WINEMAKING 1

AGR1WIN

2021

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

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

Readings

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

Resource TypeRecommended

Resource RequirementN/A

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

Principles and practices of winemaking

Resource TypeRecommended

Resource RequirementN/A

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

Wine Science: principles, practice, perception

Resource TypeRecommended

Resource RequirementN/A

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

Making good wine

Resource TypePrescribed

Resource RequirementN/A

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 art and science or wine

Resource TypeRecommended

Resource RequirementN/A

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

The chemistry and biology of winemaking

Resource TypeRecommended

Resource RequirementN/A

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

Understanding Wine Technology

Resource TypeRecommended

Resource RequirementN/A

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

Chemical analysis of grapes

Resource TypeRecommended

Resource RequirementN/A

AuthorIland, P, Bruer, N, Edwards, G, Caloghiris, S & Wilkes, E

Year2013

Edition/Volume2ND EDN

PublisherPATRICK ILAND WINE PROMOTIONS

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

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

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2021, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Laboratory ClassWeek: 10 - 22
One 2.00 h 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 h workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
Assignment (1300 words equivalent)N/AN/AN/ANo30 SILO1, SILO2, SILO3, SILO4
Examination (1.5 hours, 1500 words equivalent)N/AN/AN/ANo40 SILO1, SILO2
Practical work and workbook (1300 words equivalent)N/AN/AN/ANo30 SILO1, SILO2