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.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites AGR1WIN and Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/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.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsMaking good winePrescribedRankine, B 2009PAN MCMILLAN, SYDNEY.
ReadingsChemical analysis of grapes and wine techniques and conceptsRecommendedIland, P, Bruer, N, Edwards, G, Caloghiris, S & Wilkes, E 20132ND EDN, PATRICK ILAND WINE PROMOTIONS, ADELAIDE.
ReadingsMonitoring and winemaking process from grapes to wine: Techniques and conceptsRecommendedIland, P, Bruer, N, Ewart, A, Markides, A & Sitters, J 20122ND EDN, PATRICK ILAND WINE PROMOTIONS, ADELAIDE.
ReadingsPrinciples and practices of winemakingRecommendedBoulton, R, Singleton, V, Bisson, L & Kunkee, R 2010SPRINGER, LONDON
ReadingsThe Chemistry and Biology of WinemakingRecommendedHornsey, I, 2007THE ROYAL SOCIETY OF CHEMISTRY, UK.
ReadingsUnderstanding Wine Technology (3rd Ed) A Book for the Non-Scientist That Explains the Science of WinemakingRecommendedBird, D 2010WINE APPRECIATION GUILD, USA.
ReadingsWine science: principles, practice, perceptionRecommendedJackson, R 20082ND EDN, ACADEMIC PRESS, LONDON.

Graduate capabilities & intended learning outcomes

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

Activities:
In workshops and practical sessions in the winery, students will explore and discuss the key aspects of making wine.

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

Activities:
In workshops and practical sessions in the winery, students will explore and discuss the decision-making processes of making red and white wine and the total wine making process.

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

Activities:
Students will undertake research and present concepts of 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

Activities:
Students will research and present concepts of winemaking to their peers and/or professional winery personnel

Subject options

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Start date between: and    Key dates

Epping, 2020, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Laboratory Class Week: 31 - 43
Two 2.0 hours laboratory class per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShop Week: 31 - 43
One 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
Practical workbook (1200 words equivalent)35 01, 02, 03, 04
Tutorial questions (5 during semester, 1750 words equivalent)30 01, 03
Wine production and presentation (1200 words equivalent)35 01, 02