Credit points: 15
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.
SchoolSchool of Life Sciences
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 1 - UG
Prerequisites Admission into SBATE or seek Subject Coordinator approval
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Making good wine||Prescribed||Rankine, B 2009||PAN MCMILLAN, SYDNEY, AUSTRALIA|
|Readings||Chemical analysis of grapes||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 et al. 2010||SPRINGER, LONDON|
|Readings||The art and science or wine||Recommended||Halliday, J & Johnson, H 2006||HARDIE GRANT, MELBOURNE|
|Readings||The chemistry and biology of winemaking||Recommended||Hornsey, I 2007||THE ROYAL SOCIETY OF CHEMISTRY, UK|
|Readings||Understanding Wine Technology||Recommended||Bird, D 2010||3RD EDN, 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. Explain and apply the key practical aspects of making wine
- In workshops and practical sessions in the winery, students will explore and discuss the key aspects of making wine.
02. Describe the fundamental decision-making processes in producing various red and white wine styles
- In workshops and practical sessions in the winery, students will explore and discuss the fundamental decision-making processes of making red and white table wines.
03. Communicate and present concepts of winemaking clearly to a professional audience using appropriate terminology
- Students will research and present concepts of winemaking to their peers and professional winery personnel in small groups.
04. Investigate and evaluate the decision making processes that lead to the production of various types of wine
- In workshops and practical sessions in the winery, students will research, explore and discuss the fundamental decision-making processes of making various types of wine.
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Epping, 2020, Semester 1, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
One 2.0 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
One 2.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
|Assignment (1300 words equivalent)||30||01, 02, 03, 04|
|Examination (1.5 hours, 1500 words equivalent)||40||01, 02|
|Practical work and workbook (1300 words equivalent)||30||01, 02|