VITICULT 7021WT - Viticultural Science B
Waite Campus - Semester 1 - 2019
General Course Information
Course Code VITICULT 7021WT Course Viticultural Science B Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Up to 6 hours per week plus additional classes prior to the start of Semester Available for Study Abroad and Exchange Y Assumed Knowledge VITICULT 7002WT Restrictions Available to Graduate Diploma in Viticulture & Oenology, Masters in Viticulture & Oenology, Graduate Diploma in Oenology and Graduate Diploma in Viticulture students only Course Description Viticultural Science B follows on from concepts acquired in Viticultural Science A covering the entire life cycle of the cultivated grapevine. Topics covered in this course include; climate change and its impact on viticulture, berry development and harvesting post-veraison, principles behind the establishment of a viticultural enterprise comprising site selection, choice of planting material, the design and establishment of the vineyard and trellising and canopy management.
Course Coordinator: Associate Professor Cassandra CollinsDr. Cassie Collins Tel: 8303 7381, firstname.lastname@example.org Rm. 1.201 Plant Research Centre
Professor Steve Tyerman Steve.email@example.com Rm. 2.26 Plant Research Centre
Dr. Roberta De Bei Roberta.firstname.lastname@example.org
The full timetable of all activities for this course can be accessed from Course Planner.Lecture time and location: O-Week: (Mon, Thurs, Fri) 8:30 am-11:00 am - Charles Hawker, 130, McLeod Lecture Theatre
Week 1 onwards: (Mon) 9:00 am -11:00 am - Charles Hawker, 117, Lecture Room 5
Practicum and tutorial time and location: O-Week: Charles Hawker G9, G18 and G2 and Southern Barns G2 Wine Sensory Lab See appropriate date and location below Week 1 onwards: (Mon) 2:00 pm – 5:00 pm Southern Barn
Course Learning OutcomesOn successful completion of this course students should be able to:
1 Decribe the growth cycle of the grapevine and the biology that underpins different phenological stages. 2 Discuss grapevine physiology as it is relevant to growth and vine form, flowering, water use, mineral nutrition, berry development and ripening. 3 Describe grapevine anatomy at both the vegetative and reproductive stages. 4 Apply techniques to monitor grapevine phenological developmental yield potential, canopy modification (pruning) and variety identification. 5 Understand the taxonomy of grapevines and the characteristics of fruiting varieties. 6 Employ basic vineyard management practices. 7 Identify and develop vineyard sites. 8 Understand the processes involved in the planning, conduct and execution of experimental work. 9 Describe the role of rootstocks in modern viticultural production. 10 Work effectively as part of a team and to communicate their understanding and experimental results both verbally and in written form.
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)
1,2,3,4,5,6,7,8,9 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
3,6,8 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
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
8,10 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
10 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 ResourcesRequired reading materials and background information will be identified in lecture.
LECTURE HANDOUTS WILL NOT BE PROVIDED IN LECTURE. Each lecture will be audio recorded with the associated Power Point presentation and placed on MyUni. All lectures will be available as a PDF file on MyUNI either before or on the day of the lecture. It will be the students responsibility to attend all lectures and prac classes to ensure they receive the appropriate notes and instruction. Lectures or practicums are not repeated.
- Iland, P., Dry, P., Proffitt, T., Tyerman, S. 2011. The Grapevine – from the science to the practice of growing vines for wine. (www.piwpwinebooks.com.au)
- Dry, P.R. and Coombe, B.G. (eds) (2004) Viticulture, Volume 1 Resources, 2nd edition (Winetitles, Adelaide) 255 pp
- Ronald S. Jackson : Wine Science: Principles and Applications (Food Science and Technology). Academic Press Inc.
Online LearningAudio/PPT recordings of lectures will be avaialble via MyUNi, updated at the completeion of each lecture.
Learning & Teaching Activities
Learning & Teaching ModesThe course consists of an intensive O-week lecture and practicum program to capture vintage related activities followed by weekly lectures and practicals offered on selected weeks across the semester. The lectures will provide background content while the practicums have been designed to strengthen concepts first identified in lecture and to introduce hands on viticultural-based experience.
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 SummaryLecture Title
Acids & Sugars
Potassium, Nitrogen and Phenols
Harvest and Quality
Viticulture (Australia and International)
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 Weighting Outcomes being assessed/achieved Variety Identification Quiz Summative 15% 1,3,4,5 Lab Practical Report Formative - Individual project 15% 1,2,3,4,8,10 Site Selection Formative - Individual project 20% 6,7,9,10 Final Exam Summative 40% 1,2,3,4,5,6,7,9 S- Component Formative 10% 1,2,3,4,5,6,9 Practical Attendance Pass or Fail 1,2,3,4,5,6,8,10
Assessment Related RequirementsPractical attendance is compulsory.
Assessment DetailLab Prac Report – Formal laboratory report on the berry development and analysis practicums. Reports will be prepared and assessed individually but will contain data collected in a group setting.
Variety Identification Exam – Summative exam which requires students to identify ~ 20 grapevine varieties based on fruit and leaf samples.
Site Selection – Development of a formal detailed report, which highlights the suitability of a potential vineyard site within Australia. The report will be an individual submission.
S-Component - Detailed literature review or critique of a topic rlevant to viticultural science.
Exams – There is one final exam worth 50% of your final mark.
SubmissionAssignment details will be discussed in lectures and or labs and will be provided electronically via MyUni. Each assignment must be submitted electronically as a PDF using turnitin facility on the MyUNi site within the course pages.
All assignments must be submitted by no later than 9:00 am (CST-Adelaide) of the deadline date. There will be a penalty of 10% of the total mark for each day (or part of a day) that an assignment is late, up to a maximum penalty of 50% of the total 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 provided.
Extensions of deadlines may be allowed for reasonable causes. Such situations would include compassionate and medical grounds of the severity that would justify the awarding of a replacement examination. Evidence for the grounds must be provided when an extension is requested. 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.
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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