WINEMAKING 2

AGR3WM2

Not currently offered

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.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites AGR1WIN and Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsThis 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 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, ADELAIDE.

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

Resource TypeRecommended

Resource RequirementN/A

AuthorBird, D

Year2010

Edition/Volume3rd Ed

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 and wine techniques and concepts

Resource TypeRecommended

Resource RequirementN/A

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

Year2013

Edition/Volume2ND EDN

PublisherPATRICK ILAND WINE PROMOTIONS, ADELAIDE.

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.

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

Year2010

Edition/VolumeN/A

PublisherSPRINGER, LONDON

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. 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

Subject options

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