agr1win winemaking 1
WINEMAKING 1
AGR1WIN
2017
Credit points: 15
Subject outline
Students of this subject will develop knowledge and skills relevant to production of wine from the grape to preparation for bottling. As well as gaining knowledge of major wine types and styles: red, white, dessert and fortified, students will develop an understanding of and gain experience in the relevant technical aspects of red and white wine production including destemming, crushing, fermentation, extraction and juice clarification. Malolactation fermentation, maturation regimes, racking, fining and filtration in both red and white wines will also be explored. Workplace safety in wineries will be considered.
SchoolSchool of Life Sciences
Credit points15
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 1 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Admission into SBATE
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| 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 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 wines: 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. Describe, explain and apply the key practical aspects of making wine
- Activities:
- In workshops and practical sessions in the winery, students will explore and discuss the key aspects of making wine.
- Related graduate capabilities and elements:
- Ethical Awareness(Ethical Awareness)
- Discipline-specific GCs(Discipline-specific GCs)
- Writing(Writing)
02. Describe the fundamental decision-making processes in producing various red and white wine styles
- Activities:
- In workshops and practical sessions in the winery, students will explore and discuss the fundamental decision-making processes of making red and white wine.
- Related graduate capabilities and elements:
- Discipline-specific GCs(Discipline-specific GCs)
03. Communicate and present concepts of winemaking clearly to a professional audience using appropriate terminology
- Activities:
- Students will research and present concepts of winemaking to their peers and professional winery personnel in small groups.
- Related graduate capabilities and elements:
- Speaking(Speaking)
- Writing(Writing)
04. Research and evaluate the decision making processes that lead to the production of various types of wine
- Activities:
- 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.
- Related graduate capabilities and elements:
- Inquiry/ Research(Inquiry/ Research)
- Critical Thinking(Critical Thinking)
Subject options
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Epping, 2017, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPenelope Smith
Class requirements
Laboratory ClassWeek: 10 - 22
Two 2.0 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
WorkShopWeek: 10 - 22
One 2.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Assignment (1500 words) | 30 | 01, 02, 03, 04 | |
| Examination (2 hours) | 40 | 01, 02 | |
| Pracrtical work and workbook (workbook assessed 3 times during semester) | 30 | 01, 02 |