agr3wm2 winemaking 2

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.

SchoolLife Sciences (Pre 2022)

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

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

Learning resources

The Chemistry and Biology of Winemaking

Resource TypeBook

Resource RequirementRecommended

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 TypeBook

Resource RequirementRecommended

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

Monitoring and winemaking process from grapes to wine: Techniques and concepts

Resource TypeBook

Resource RequirementRecommended

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

Chemical analysis of grapes and wine techniques and concepts

Resource TypeBook

Resource RequirementRecommended

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

Making good wine

Resource TypeBook

Resource RequirementPrescribed

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 TypeBook

Resource RequirementRecommended

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

Wine science: principles, practice, perception

Resource TypeBook

Resource RequirementRecommended

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

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

Select to view your study options…

Epping (Melbourne Polytechnic), 2020, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment informationN/A

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Laboratory ClassWeek: 31 - 43
Two 2.00 hours laboratory class per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShopWeek: 31 - 43
One 2.00 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	Category	Contribution	Hurdle	%	ILO*
Practical workbook (1200 words equivalent)	N/A	N/A	N/A	No	35	SILO1, SILO2, SILO3, SILO4
Tutorial questions (5 during semester, 1750 words equivalent)	N/A	N/A	N/A	No	30	SILO1, SILO3
Wine production and presentation (1200 words equivalent)	N/A	N/A	N/A	No	35	SILO1, SILO2