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This course provides a practical introduction to viticultural practices in the spring to summer period, considering topics such as flowering, vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crops and canopy management. Winemaking skills and topics include barrel maturation, clarification, stabilisation, fining, finishing and bottling. It also provides further practice in techniques of analysis of wine components in the context of this phase of wine production. It is designed to impart industrially relevant skills in real vineyard and winery settings. Specific practical activities and skills development are targeted according to what is occurring in industry at that stage of the viticultural and winemaking season in which the residential school occurs, in this case over the spring vineyard management period. Emphasis is given to developing competence in practical vineyard management and winemaking skills.

This course mainly comprises a mandatory, intensive 5-day residential school, based at the Queensland College of Wine Tourism, and provides a practical introduction to viticultural practices in the spring to summer period, considering topics such as flowering, vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crops and canopy management. Winemaking skills and topics include maturation, clarification, stabilisation, fining, finishing and bottling. It also provides further practice in techniques of analysis of wine components in the context of this phase of wine production through activities in the Queensland College of Wine Tourism vineyard and winery facilities and field trips to local commercial vineyards and wineries. 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. The practical experience in this course is set in context of relevant viticultural and winemaking activities and relates to elements of the theoretical courses undertaken as part of the Wine Science major.

This course contains a mandatory residential school.

On completion of this course students should be able to:

1. demonstrate an understanding of vine structure, flowering and vine structure;
2. demonstrate an understanding of the rationale, equipment and methods for spring season vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crops and canopy management;
3. demonstrate competence in the methods for spring season vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crop use and canopy management;
4. demonstrate an understanding of the rationale, equipment and methods of wine processing and finishing;
5. demonstrate competence in the methods of wine processing and finishing.