Credit points: 15
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
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 3 - UG
Prerequisites AGR1WIN and Admission into SBATE
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.
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Making good wine||Prescribed||Rankine, B 2009||PAN MCMILLAN, SYDNEY.|
|Readings||Chemical analysis of grapes and wine techniques and concepts||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, Singleton, V, Bisson, L & Kunkee, R 2010||SPRINGER, LONDON|
|Readings||The Chemistry and Biology of Winemaking||Recommended||Hornsey, I, 2007||THE ROYAL SOCIETY OF CHEMISTRY, UK.|
|Readings||Understanding Wine Technology (3rd Ed) A Book for the Non-Scientist That Explains the Science of Winemaking||Recommended||Bird, D 2010||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. Categorise, and evaluate, the processes integral to the production of sound wines.
- 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
- 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
- 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
- Students will research and present concepts of winemaking to their peers and/or professional winery personnel
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Epping, 2020, Semester 2, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
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.
One 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
|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|