锘� Course specification for WIN1101

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Course specification
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WIN1101 Grape and Wine Production

Semester 1, 2020 Online
Short Description: Grape and Wine Production
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded

Staffing

Examiner:

Rationale

Grape & Wine Production provides an introduction to viticulture, wine making, and sensory analysis of wine.

Synopsis

This course provides an introduction to the history of grape growing and winemaking, trends in wine making and consumption, the structure and growth of the grapevine, grapevine propagation, diseases and pests, determination of grape ripeness and harvest, production of red and white table wines, sparkling wines and fortified wines, and understanding of wine types and styles.

Objectives

On completion of this course students will be able to:

  1. demonstrate an awareness of the Australian and International Wine Industries including historical and geographical factors;
  2. identify phenological stages of the grapevine and identify the vegetative and reproductive structures of a grapevine;
  3. describe some of the limiting factors in grape and wine production;
  4. state the essential differences and basic production steps of the winemaking process to produce the major wine types;
  5. demonstrate knowledge of some basic interrelationships between grape berry composition, viticultural conditions and wine produced;
  6. demonstrate an understanding of the major wine types and styles.

Topics

Description Weighting(%)
1. The world's winemaking regions, historical and current trends in winemaking and wine consumption 5.00
2. Introduction to concentration units in viticulture and winemaking 5.00
3. Structure and growth of grapevines 10.00
4. Growth, composition and ripening of grapes 10.00
5. Diseases and pests of grapevines 10.00
6. Grapevine propagation, breeding, hybrids and rootstocks 10.00
7. Grape quality assessment and harvesting 10.00
8. Wine production processes and equipment, including grape processing, fermentation, and post-fermentation processes for red and white tables wines 10.00
9. Winemaking yeasts and primary fermentation, winemaking bacteria and secondary fermentation, microbial control aspects of wine making 5.00
10. Processes in production of sweet table wines, sparkling wines and fortified wines 5.00
11. Management of white and red table wines after fermentation, filtration, bottling, bottle closures and their impact on wine characteristics 10.00
12. Introduction to wine styles and sensory assessment 10.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2020&sem=01&subject1=WIN1101)

Please for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)

Coombe, BG & Dry, PR 2005, Viticulture, 2nd edn, Winetitles, Adelaide.
(Volume 1: Resources (vi).)
Coombe, BG & Dry, PR 2006, Viticulture, Winetitles, Adelaide.
(Volume 2: Practices (v2).)
Hornsey, IS 2007, Chemistry and biology of winemaking, Royal Society of Chemistry Publishing, Cambridge, UK.
(Also offered as an eBook.)
Iland, P, Gaggo, P, Caillard, P & Dry, P 2017, Australian wine: styles and tastes, people and places, Patrick Iland Wine Promotions Pty Ltd, Adelaide.

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Boulton, RB, Singleton, VL, Bisson, LF & Kunkee, RW 1999, Principles and practices of winemaking, Aspen Publishing, Gaithersburg.
Iland, P, Bruer, N, Edwards, G, Weeks, S, Wilkes, E 2013, Chemical analysis of grapes and wine: techniques and concepts, 2nd edn, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
Iland, P, Bruer, N, Ewart, A, Markides, A, Sitters, J 2012, Monitoring the winemaking process from grapes to wine: techniques and concepts, 2nd edn, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
Mullins, MG, Bouquet, A & Williams, LE 1992, Biology of the grapevine, Cambridge 精东传媒app Press, London.
Peynaud, E 1985, Knowing and making wine, Wiley, New York.
Rankine, BC 2004, Making good wine: A manual of winemaking practice for Australia and New Zealand, MacMillan, Sydney.
Robinson, J 2015, The Oxford companion to wine, 4th edn, Oxford 精东传媒app Press, Oxford, England.
Zoecklein, BW, Fugelsang, KC, Gump, BH & Nury, FS 1999, Wine analysis and production, Kluwer Academic/Plenum, New York.

Student workload expectations

Activity Hours
Directed 精东传媒app 80.00
Examinations 2.00
Private 精东传媒app 83.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
ASSIGNMENT 1 20 20 26 Feb 2020 (see note 1)
ASSIGNMENT 2 20 20 26 Feb 2020 (see note 2)
Online Exam 60 60 End S1 (see note 3)

Notes
  1. Examiner to advise the end of semester due date for assignments.
  2. Examiner to advise the end of semester due date for assignments.
  3. This will be an open examination. Students will be provided further instruction regarding the exam by their course examiner via 精东传媒appDesk. The examination date will be available via UConnect when the official examination timetable has been released.

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration.

  2. Requirements for students to complete each assessment item satisfactorily:
    Due to COVID-19 the requirements for S1 2020 are: To satisfactorily complete an individual assessment item a student must achieve at least 50% of the marks for that item.

    Requirements after S1 2020:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item. (Depending upon the requirements in Statement 4 below, students may not have to satisfactorily complete each assessment item to receive a passing grade in this course).

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure (point 4.2.4)

  4. Requirements for student to be awarded a passing grade in the course:
    Due to COVID-19 the requirements for S1 2020 are: To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.

    Requirements after S1 2020:
    To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the weighted marks available for that assessment item.

    Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.

    To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure (point 4.4.2).

  5. Method used to combine assessment results to attain final grade:
    The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course.

  6. Examination information:
    Due to COVID-19 the requirements for S1 2020 are: An Open Examination is one in which candidates may have access to any printed or written material and a calculator during the examination

    Requirements after S1 2020:
    In a Closed Examination, candidates are allowed to bring only writing and drawing instruments into the examination.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Due to COVID-19 the requirements for S1 2020 are: The details regarding deferred/supplementary examinations will be communicated at a later date

    Requirements after S1 2020:
    Any Deferred or Supplementary examinations for this course will be held during the next examination period.

  8. 精东传媒app Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .

Assessment notes

  1. The due date for an assignment is the date by which a student must despatch the assignment to the USQ. The onus is on the student to provide proof of the despatch date, if requested by the Examiner. Students must retain a copy of each item submitted for assessment. If requested by the Examiner, students will be required to provide a copy of the assignments submitted for assessment purposes. Such copies should be despatched to USQ within 24 hours of receipt of a request being received. The examiner of a course may grant an extension of the due date of an assignment in extenuating circumstances.

  2. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their assignments to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.

Date printed 19 June 2020