| Semester 1, 2023 Online | |
| Units : | 1 |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Course Coordinator:
Overview
Grape & Wine Production introduces viticulture, wine making, and sensory analysis of wine.
This course introduces 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.
Course learning outcomes
On completion of this course students should be able to:
- demonstrate an awareness of the Australian and International Wine Industries including historical and geographical factors;
- identify phenological stages of the grapevine and identify the vegetative and reproductive structures of a grapevine;
- describe some of the limiting factors in grape and wine production;
- state the essential differences and basic production steps of the winemaking process to produce the major wine types;
- demonstrate knowledge of some basic interrelationships between grape berry composition, viticultural conditions and wine produced;
- 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
(Volume 1: Resources (vi).)
(Volume 2: Practices (v2).)
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
Assessment details
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Quiz 1 | No | 20 | 1 |
| Report 1 | No | 30 | 2,3 |
| Report 2 | No | 30 | 4,5 |
| Quiz 2 | No | 20 | 6 |