OENOLOGY 3037WT - Distillation, Fortified & Sparkling Winemaking III

Waite Campus - Semester 2 - 2017

Production of Australian and overseas grape spirits for fortified wine and brandy production. Production of potable distilled beverages other than brandy. Legal requirements of fortified wine production and distillation. Production of Australian and overseas sparking wine styles. Sensory evaluation of spirits, fortified and sparkling wines.

  • General Course Information
    Course Details
    Course Code OENOLOGY 3037WT
    Course Distillation, Fortified & Sparkling Winemaking III
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    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 & OENOLOGY 2502WT
    Restrictions Available for B. Viticulture & Oenology students only
    Course Description Production of Australian and overseas grape spirits for fortified wine and brandy production. Production of potable distilled beverages other than brandy. Legal requirements of fortified wine production and distillation. Production of Australian and overseas sparking wine styles. Sensory evaluation of spirits, fortified and sparkling wines.
    Course Staff

    Course Coordinator: Associate Professor David Jeffery

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 Explain the theory behind distillation and describe how it applies in practice to wine distillation and production of fortified beverages.
    2 Apply principles and calculations relating to distillation and fortification to problem solving.
    3 Discuss aspects related to the legalities and taxation of distilled and fortified beverages.
    4 Identify and explain the methods used to produce fortifying spirits from grape products.
    5 Demonstrate an ability to undertake sensory evaluation of spirits, fortifieds and sparkling wines.
    6 Describe the methods for producing fortified and sparkling wines and evaluate the quality considerations in their production.
    7 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)
    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)
    1-7
    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
    2, 7
    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, 7
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1-7
    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
    5, 7
  • Learning Resources
    Required Resources
    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.
    Recommended Resources
    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.
    Online Learning
    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 and tastings.

    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.

    Tasting of distilled spirits, and fortified and sparkling wines provides a sound introduction to the sensory evaluation of Australian and international alcoholic beverage styles. This incorporates aspects of production and quality considerations associated with particular beverages and links theoretical concepts with stylistic outcomes perceived during sensory evaluation. Tastings will be hosted occasionally by experts in the various fields from within the Australian wine industry, providing insightful knowledge of the various styles being evaluated.
    Workload

    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 Vapour-liquid equilibria - definitions, laws, equations, volatility
    Vapour-liquid equilibria - phase diagrams, binary systems, azeotropes
    Practical Lecture and introduction to practical equipment in place of practical
    Week 2 Lecture History and fundamentals of batch and continuous distillation
    Practical
    Distillation / production of spirits 1, 2 and 3
    Week 3 Lecture Industrial still design for spirit production
    Production of Cognac, Armagnac and brandy
    Practical
    Sensory evaluation of distilled spirits (1)
    Week 4 Lecture Production of gin, vodka and other spirits
    Production of Muscats, Tokays and Madeira
    Practical
    Sensory evaluation of Muscats and Topaques
    Week 5 Lecture Production of whisky and rum
    Practical Distillation / production of spirits 2, 3 and 1
    Week 6 Lecture Fundamentals of Port and Sherry production
    Practical
    Sensory evaluation of distilled spirits (2)
    Week 7 Lecture Fortification of wines - calculations, gauging methods
    Practical Sensory evaluation of Port-style wines
    Week 8 Lecture Production of SVR from wine products and grape marc
    Methanol in wine and spirits: levels, toxicity and removal
    Practical Distillation / production of spirits 3, 1 and 2
    Week 9 Lecture Sparkling wine production (1&2)
    Practical Sensory evaluation of Sherry-style wines
    Week 10 Lecture Sparkling wine production (3&4)
    Practical Sparkling wine tasting (1)
    Week 11 Lecture Sparkling wine production (5&6)
    Practical Sparkling wine tasting (2) - Australian styles
    Week 12 Lecture Sparkling wine production (7&8)
    Practical Sparkling wine tasting (3) - other styles
    Specific Course Requirements
    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 cellar work. Students must be aware of their responsibilities when undertaking alcoholic beverage tastings and should moderate their own behaviour or they will be excluded from the tasting session(s).
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary

    Assessment
    task

    Type of
    assessment

    Percentage of total
    assessment for grading
    purposes

    Hurdle
    (Yes/No)

    Outcome being
    assessed

    Examination Summative 60% Yes 1-6
    Practicals Formative 40% No 1, 2, 4, 7
    Assessment Related Requirements
    Students must achieve at least 50% of the available marks in the final examination component to pass this course.

    There is no replacement/additional assessment available for the practical component of the course.

    Attendance at all practical sessions and tastings is compulsory.
    Assessment Detail
    Exam: (60% of total course marks). Three hour closed book exam encompassing topics covered in lectures, background reading and practicals.

    Practical sessions: (10% of total course marks). Undertaken in small groups or class tastings with results recorded in individual laboratory notebooks. No opportunity for replacement assessment.

    Practical reports: (30% of total course marks). Three reports, one on vapour-liquid equilibria (10%), one on brandy production (10%), and one on computer simulations and problem sheet (10%). Additional information on report preparation is available in the practical manual provided.


    Submission
    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.
    Course Grading

    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.

  • Student Feedback

    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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.