OENOLOGY 3007WT - Stabilisation and Clarification III
Waite Campus - Semester 1 - 2014
General Course Information
Course Code OENOLOGY 3007WT Course Stabilisation and Clarification III Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 6 hours per week Prerequisites OENOLOGY 2503WT Restrictions Available for B Viticulture & Oenology students only Course Description Principles and practices of wine clarification and stabilisation. Protein, tartrate, metal, colour oxidative, and microbiological stability and stability testing of wine. Wine clarification by means of settling, centrifugation, filtration and fining.
Course Coordinator: Associate Professor David Jeffery
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Identify the types of instabilities in wine which might be expected to occur through winemaking. 2 Define the physical, chemical and biochemical parameters involved in wine stability. 3 Identify and explain the methods used to remove instabilities from wines and the agents involved. 4 Apply the methods used to determine the extent of wine instabilities and their causes. 5 Differentiate the types of technologies used in industry for the clarification and stabilisation of wines and other fermented beverages. 6 Compose written scientific reports based on the practical work undertaken.
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-5 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 4, 6 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 4 Skills of a high order in interpersonal understanding, teamwork and communication. 4, 6 A proficiency in the appropriate use of contemporary technologies. 1-5 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 3, 5
A practical manual and laboratory notebook will be provided and must be brought to each session but students will need to provide their own lab coat and safety glasses. Students may need to supply their own lunch for the industry visits depending on the arrangements with the wineries involved.
Details of reference materials such as books and journal articles will be provided to students. Many of these items are held in the Woolhouse (University) Library and John Fornachon Memorial (AWRI) Library. Consulting these resources may be necessary to supplement the material taught and for ideas about how to structure a scientific report with properly formatted literature citations. Additional references will be given throughout the series of lectures and practicals for those interested in learning more about topics in this course.
MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
The use of MyUni discussion boards is encouraged in the lead up to exams for questions related to course material and for discussions on matters covered within the course.
Learning & Teaching Activities
Learning & Teaching Modes
The course material is presented in lectures and supported by practical experimentation, report writing, an on-line quiz and visits to industry.
Practicals allow for hands-on learning and reinforcement of concepts dealt with in lectures. Each practical experiment should be read prior to attending the scheduled practical session to give students an understanding of the tasks to be undertaken. A brief discussion session will often be conducted prior to a practical to highlight areas requiring attention and to give students an opportunity to ask questions about the practical. In addition, demonstrators will assist with running the practicals and will be available to answer questions during the practical sessions. Laboratory notebooks and written practical reports required for assessment will need to be completed by the relevant due dates.
Written reports are used to introduce students to the rigours of reporting scientific information obtained from practical experimentation, with discussion of relevant background material and results. This allows students to learn the standards associated with preparing scientific results for dissemination, including appropriate use and adequate citation of relevant literature, presentation of results in a useable form and thorough discussion of their significance.
The on-line quiz will consist of short answer and numerical value questions which cover the material developed during the preceding weeks. When the quiz is made available it can be accessed repeatedly until the due date but answers should be saved along the way. Students will not be able to access the quiz again after they have submitted their completed quiz.
Industry visits provide the opportunity to see the theory from lectures put into practice in an industrial context. Operational aspects related to the lecture concepts will be the core focus and students are expected to be attentive and are encouraged ask questions during the visits.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
Learning Activities Summary
Schedule (subject to change) Week Type of learning activity Topic Week 1 Lecture Stabilisation & clarification
Physical processes - Methods of clarification - Filtration (1)
Filtration (2) - Centrifugation & pasteurisation
Practical Lectures in place of practical Week 2 Lecture Public holiday Practical Grape and wine proteins - variety effect Week 3 Lecture Grape and wine proteins Practical Methods - protein stability determinations Week 4 Lecture Tartrate stability and tests Practical Methods - tartrate stabilisation Week 5 Lecture Tartrate stabilisation methods and processes Practical Methods - tartrate stability check Week 6 Lecture Microbial instabilities - Taints and contamination Practical Hazes and deposits Week 7 Lecture Grape and wine polysaccharides - Membrane filtration and integrity testing Practical Winery visit - Rosemount Week 8 Lecture Wine fining agents (1) Practical Fining agents (1) Week 9 Lecture Wine fining agents (2) Practical Fining agents (2) Week 10 Lecture Metal instabilities - Odour instabilities Practical Metal stability and 'blue fining' Week 11 Lecture Colour stability Practical Winery visit - Yalumba Week 12 Lecture Oxidative stability Practical Exam revision Week 13* Lecture
Specific Course Requirements
Clothing restrictions apply for laboratory work and industry visits. A laboratory coat, enclosed footwear and safety glasses are mandatory for entry into the laboratories. Enclosed footwear, high visibility vest and hard hat are required for the winery visits.
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment task Type of assessment Percentage of total assessment for grading purposes Hurdle (Yes/No) Outcomes being assessed Examination Summative 60% Yes 1-3, 5 Practicals Formative 30% Yes 3, 4, 6 On-line quiz Summative 10% No 1-4
Assessment Related Requirements
Students must achieve at least 50% of the available marks in both practical and examination components to pass this course.
There is no replacement/additional assessment available for the practical component of the course. If a student does not meet the requirement of 50% of the available marks for this component they will fail the course.
Attendance at all practical sessions and industry visits is compulsory.
Exam: (60% of total course marks). Three hour closed book exam encompassing topics covered in lectures, background reading and practicals.
Practical sessions: (15% of total course marks). Undertaken in small groups with results recorded and summarised in individual laboratory notebooks. No opportunity for replacement assessment.
Practical reports: (15% of total course marks). Two reports, one on protein stabilisation (5%) and another on tartrate stability and testing (10%). Additional information on report preparation is available in the practical manual provided.
On-line quiz: (10% of total course marks). Submitted via MyUni, the quiz can be accessed multiple times once available, until the due date in approximately week 8. Covers material from the weeks preceding the quiz.
Practical assignments should be submitted through the relevant Turnitin Assignment set up in MyUni.
Extensions of deadlines may be allowed for reasonable causes in accordance with the relevant policy (Modified Arrangements for Coursework Assessment). Evidence must be provided when an extension is requested. Where possible, extensions of deadlines should be negotiated with the course coordinator before the assignment is due. Extensions will not be provided on the grounds of poor prioritising of time.
Feedback on assignments, usually in the form of written comments on the returned assignment, will be on a timescale commensurate with the time allowed for the students to complete the assignment.
Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been marked and feedback has been provided.
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending
Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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