OENOLOGY 3016WT - Cellar and Winery Waste Management III
Waite Campus - Semester 1 - 2016
General Course Information
Course Code OENOLOGY 3016WT Course Cellar and Winery Waste Management 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 Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 2503WT Corequisites OENOLOGY 3047WT Restrictions Available B. Viticulture & Oenology students only Course Description Vintage planning; occupational health and safety, winery record keeping; microbial control, cellular hygiene; winery waste management, environmental management.
Course Coordinator: Associate Professor Paul Grbin
The full timetable of all activities for this course can be accessed from Course Planner.This course runs in the second half of semester (weeks 7-12).
Course Learning OutcomesA Successful student will be able to:
1 Have an insight into key aspects of vintage planning, logistics and scheduling and
how they interrelate and their impact on productivity and wine quality.
2 Understand the importance of winery record keeping and how this can be
organised to meet quality control, accounting and legislative requirements.
3 Have an awaeness of the costing of vintage activities for accounting and budgeting purposes. 4 Have an awareness of the major potential sources of microbiological spoilage in
wine, their symptoms, identification and control.
5 Be familiar with the equipment, methodology of testing and management of
winery microbiology laboratories.
6 Understand the nature and correct utilisation of detergents and sanitisers in the
7 Identify key winery waste production phases based on variation in liquid and solid waste,
organic loading, and salt loading.
8 Outline major sources, environmental impacts, and management of:
- liquid waste
- carbon, nitrogen and phosphorus
- salinity and sodium
- solid waste
- waste minimisation
9 Discuss the standards and regulations related to waste handling, and introduce the concepts
of environmental management.
10 Investigate current industry best practice in waste management, reuse and environmental
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) Deep discipline knowledge
- informed and infused by cutting edge research, scaffolded throughout their program of studies
- acquired from personal interaction with research active educators, from year 1
- accredited or validated against national or international standards (for relevant programs)
1-10 Critical thinking and problem solving
- steeped in research methods and rigor
- based on empirical evidence and the scientific approach to knowledge development
- demonstrated through appropriate and relevant assessment
1-8 Teamwork and communication skills
- developed from, with, and via the SGDE
- honed through assessment and practice throughout the program of studies
- encouraged and valued in all aspects of learning
5,10 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
2,3,5,10 Intercultural and ethical competency
- adept at operating in other cultures
- comfortable with different nationalities and social contexts
- Able to determine and contribute to desirable social outcomes
- demonstrated by study abroad or with an understanding of indigenous knowledges
9 Self-awareness and emotional intelligence
- a capacity for self-reflection and a willingness to engage in self-appraisal
- open to objective and constructive feedback from supervisors and peers
- able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
Required ResourcesReading List:
Cellar Hygiene/Microbial Control
1. Astley C. (1992) Maintaining high standards of hygiene. Australian Grapegrower & Winemaker, 347:
2. Baldwin G. (1993) Practical hints on winery cleaning. Australian Grapegrower & Winemaker, 359:
3. Iland P., Grbin P., Grinbergs M., Schmidtke L. and Soden A. (2007) Microbiological Analysis of
Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions, Adelaide.
4. Leske P. (1992) Cleaning and sanitation guidelines for winemakers. Australian Grapegrower &
Winemaker, 347: 47-49.
5. Marriott N.G. and Gravani R. B. (2006) Principles of Food Sanitation, 5th ed. Springer, New York,
6. Murphy A. (1992) Microbiological aspects of cellar hygiene. Australian Grapegrower & Winemaker,
7. Anon. Guide to Compliance with Australian Wine Law. Wine Australia web-site
(http://www.wineaustralia.com/en/Production%20and%20Exporting.aspx) see Compliance Section
8. Baldwin G. (1993) How important are winery records? Australian Grapegrower & Winemaker,
Winery Waste Management
9. Chapman J. (2000) Winery waste-water handbook: production, impacts, management. Winetitles,
10. Deans L. (2003) Winery wastewater–scourge or opportunity? Australian and New Zealand Wine
Industry Journal, 18: 80-85.
11. Eales K., Schmid F., and Grbin P. (2010) The microbiology of winery wastewater treatment
Australian and New Zealand Wine Industry Journal, 25: 22-24
12. Seviour R.J. and Blackall L.L. (1999) The microbiology of activated sludge. Kluwer Academic
13. Eales K., Carson M., Constable J., Kumar A. and Grbin P. (2014) Winery wastewater project
refreshes understanding of treatment processes. Wine & Viticulture Journal, Jan/Feb: 36-37
Online LearningMyUni: Students should regularly login to MyUni via the MyUni website
(http://myuni.adelaide.edu.au/) for important course-related announcements. Teaching materials, past
examination papers and course documentation will also be posted on this site.
Learning & Teaching Activities
Learning & Teaching ModesLectures & Practicals
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.A full-time student should expect to spend, on average, a total of 48 hours per week on their
studies. This includes both the formal contact time required to the course (e.g. lectures,
tutorials, practicals), as well as non-contact time (e.g. reading and revision).
For a 3-unit course, the expected workload would be, on average, 12 hours per week.
Learning Activities SummaryThis course runs in the second half of the semester.
Week Lecture Topics Practicals 7 • Vintage planning, costing & budgeting
• Cellar hygiene & microbial control methods
Part 1: Detection of wine spoilage
microorganisms in wine production
/Effectiveness of hygiene practices (chemical
8 • Wine spoilage microorganisms: Yeast &
Part 2: Detection of wine spoilage
microorganisms in wine
production/Effectiveness of hygiene practices
(chemical cleaners/santisers) (cont…)
9 • Carbon foot-printing of wine production
• Label integrity program in Australia
• Cleaner production in winemaking
Guest lecture (tba) 10 • Liquid waste treatment and disposal
methods and regulations/standards
• Solid waste treatment and disposal
methods and regulations/standards
• Waste minimisation in wineries
Part 1: Analysis of winery wastewater
11 • Solid waste treatment: application
• Case studies: different approaches to
winery wastewater treatment
• Impact of irrigation using winery recycled
Part 2: Microbiology of winery wastewater
12 • Depart 9 am, Thursday 2 June, return 4.30pm, Friday 3 June Excursion (will include an overnight stay):
Cellar Management & Winery waste treatment in the small, medium and large sized wineries (Barossa Valley)
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 Task Type Due Weighting Learning Outcome Practical report (Investigation of winery
yeast microflora & sanitation practices)
Formative and Summative
25% 4-6 Practical report (Winery Wastewater
Formative and Summative 13 June 25% 7-10 Final examination Summative Semester 1 Exam period 50% 1-10
Assessment Related RequirementsStudents must obtain a grading of at least 45% in each section of the assessment item to
attain a passing grade in this course. Marks will be deducted (10% per day) for late submission of
practical reports. Students will have 10% of their practical report marks deducted for nonattendance
of practical sessions and visits. The Course Coordinator will provide further details
of each assessment components.
Assessment DetailPractical report (Investigation of winery yeast microflora & sanitation practices)
Practical report (Winery Wastewater Components)
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 the assignment 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 late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
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.
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