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This is the first of a series of practical courses for the Wine Studies major. It provides a practical introduction to determination of harvest date and late season vineyard management, chemical and sensory analysis of grapes and wine, grape harvesting, grape processing and fermentation of white and red wines. It is designed to impart industrially relevant skills in wine analysis, winemaking and viticulture in a real production setting, coupled with students gaining wine industry experience. Specific practical activities and skills development are targeted according seasonal activities when the residential school occurs, in this case the harvest and winemaking period. Emphasis is given to developing competence in practical viticultural and winemaking skills.

This course mainly comprises a compulsory, intensive 5 day residential school, based at the Queensland College of Wine Tourism, and provides a practical introduction to harvest-season viticulture and winemaking through activities in the Queensland College of Wine Tourism vineyard, winery and laboratory facilities and field trips to local commercial operations. The activities to be undertaken include determining optimal time for harvest through yield estimation, vineyard assessment and grape berry compositional testing, late season vineyard management, chemical and sensory analysis of wine, grape harvesting, processing (crushing, pressing, stabilisation, clarification, enzyme treatments, acidification), and initiating and monitoring of primary fermentation of white and red wines. In addition students will be guided through appropriate preparatory activities prior to the residential school and follow-up activities will include completion of a report on activities and outcomes. This course contains a mandatory residential school.

On completion of this course students should be able to:

1. explain the rationale for chemical and sensory testing of grapes and wine, determination of optimal timing of grape harvest, harvest-season vineyard management, grape harvesting, grape processing and winemaking procedures;
2. competently apply a range of analysis methods and associated calculations to determine the chemical analysis of grapes and wine;
3. compare typical wine types and styles and appraise wines by sensory assessment;
4. exhibit competence in the methods of determining timing of grape harvest, and harvest-season vineyard management;
5. exhibit competence in the methods of grape harvesting, grape processing and winemaking.