VINEYARD AND WINERY ENGINEERING

AGR3VWE

2021

Credit points: 15

Subject outline

This subject focuses on developing knowledge of the principal concepts of viticulture and winery engineering practices in commercial operations and the safe operation of facilities and equipment. Students will analyse and evaluate new information, concepts and techniques relating to viticulture and/or winery engineering and investigate the management of engineering problems in the vineyard. Students will also apply knowledge of viticulture or winery engineering to issues of environmental sustainability in the vineyard. Independent research by students is a feature of the subject.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Students must be admitted in the following course: SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsNote: This subject is taught at the Epping campus of Melbourne Polytechnic. There is a compulsory two day field trip in this subject. Students will be required to pay for accommodation. Transportation will be provided at no cost to students.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Solar Energy in the Winemaking Industry (Green Energy and Technology)

Resource TypeBook

Resource RequirementRecommended

AuthorSmyth, M, Russell, J and Milanowski, T

Year2011

Edition/VolumeN/A

PublisherSpringer, NY

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Principles and practices of winemaking

Resource TypeBook

Resource RequirementRecommended

AuthorBoulton, R, Singleton, V, Bisson, L & Kunkee, R

Year2010

Edition/VolumeN/A

PublisherSpringer, NY

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Engineering Design: A Systematic Approach

Resource TypeBook

Resource RequirementRecommended

AuthorPahl, G, Beitz, W, Feldhusen, J and Grote, K.H

Year2007

Edition/VolumeN/A

PublisherSpringer-Verlag, London

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Concepts in Wine Technology: Small Winery Operations

Resource TypeBook

Resource RequirementRecommended

AuthorYair, M

Year2012

Edition/VolumeN/A

PublisherWine Appreciation Guild Ltd, CA

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Principles and Practices of Engineering and Industrial Economics

Resource TypeBook

Resource RequirementRecommended

AuthorHussain, M

Year2013

Edition/VolumeN/A

PublisherNova Science Publishers Inc. UK

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Heat Exchangers: Selection, Rating, and Thermal Design

Resource TypeBook

Resource RequirementRecommended

AuthorKakc, S, Hongtan, L and Pramuanjaroenkji

Year2012

Edition/VolumeN/A

PublisherCRC Press, Florida

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. Develop solutions for a range of common viticulture and winery engineering problems and prepare appropriate documentation suitable for a professional audience
02. Evaluate the relationship between physical laws, functional design and operating characteristics of vineyard facilities
03. Summarise the engineering principles and assess concepts that underpin the design and operation of vineyards and wineries.
04. Evaluate the Occupational Health and Safety (OHS) practices and principles crucial for operating a vineyard facility and assess related environmental issues

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2021, Semester 2, Blended

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Field TripWeek: 30 - 42
Two 8.00 hours field trip per study period on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

WorkShopWeek: 30 - 42
One 2.00 hours workshop per week on weekdays at night from week 30 to week 42 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

4 x Tutorial Assessments (350 words each, 1400 words total).  There are 4 short tasks that build on each other, and are completed each fortnight for the first 8 weeks.

N/AOtherIndividualNo30 SILO1, SILO2, SILO3

Two reports simulating consultancy reports for winery design and off-grid power (900 words each, 1800 words total).  

N/AReportIndividualNo40 SILO1, SILO2, SILO3, SILO4

Report simulating a consultancy report on smart irrigation (1300 words)

N/AReportIndividualNo30 SILO1, SILO2, SILO3