agr3wm2 winemaking 2
WINEMAKING 2
AGR3WM2
2017
Credit points: 15
Subject outline
Students of this subject 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 primary and secondary fermentation, maturation and ageing and stabilisation will be explored as will the operation of winery equipment associated with grape processing 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 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. |
| 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. Identify and describe the process of making wines from both a theoretical and practical perspective
- 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:
- Discipline-specific GCs(Discipline-specific GCs)
02. Integrate the scientific knowledge of winemaking with the practical application of making wine in order to demonstrate sound knowledge of the total process of winemaking
- 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.
- Related graduate capabilities and elements:
- Discipline-specific GCs(Discipline-specific GCs)
03. Describe, explain and apply 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 to their peers.
- Related graduate capabilities and elements:
- Creative Problem-solving(Creative Problem-solving)
- Ethical Awareness(Ethical Awareness)
04. Communicate and present ideas clearly using relevant winemaking language in oral and written forms
- Activities:
- Students will research and present concepts of winemaking to their peers and professional winery personnel in small groups.
- Related graduate capabilities and elements:
- Writing(Writing)
- Speaking(Speaking)
Subject options
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Epping, 2017, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPenelope Smith
Class requirements
WorkShopWeek: 31 - 43
Two 3.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Practical workbook (weekly) | 35 | 01, 02, 03, 04 | |
| Tutorial questions (5 during semester) | 30 | 01, 03 | |
| Wine production and presentation | 35 | 01, 02 |