VITICULT 3021WT - Viticultural Science III
Waite Campus - Semester 1 - 2015
General Course Information
Course Code VITICULT 3021WT Course Viticultural Science 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, plus 5 days in orientation week Available for Study Abroad and Exchange Y Prerequisites VITICULT 2500WT Restrictions Available to B. Viticulture & Oenology students only Course Description Viticultural Science III follows on from concepts acquired in Viticultural Science II 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 and the design and establishment of the vineyard. Trellising design. The relationship between production aspects and the physiology of the vine including phenology and shoot development, effect of node position on fruitfulness, interaction with climate response to pruning, trellising and canopy management. Vineyard management practices including: pests and diseases of grapevines, their recognition and control; soil management comprising weed control by chemical and non-chemical methods; harvesting and handling methods used for wine grapes; cultural practices employed to produce wine grapes of particular end-use specification.
Course Coordinator: Professor Stephen TyermanDr. Cassie Collins Tel: 8303 7381, email@example.com Rm. 1.201 Plant Research Centre
Professor Steve Tyerman Steve.firstname.lastname@example.org Rm. 2.26 Plant Research Centre
Dr. Roberta De Bei Roberta.email@example.com
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: (Tues) 9:00 am – 1:00 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) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-9 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 6,8,10 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 1,4,6,8,10 Skills of a high order in interpersonal understanding, teamwork and communication. 6,10 A proficiency in the appropriate use of contemporary technologies. 1-9 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-10 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 1-10 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1-10
Required ResourcesRequired reading materials and background information will be identified 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)
Small Group Discovery Experience
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 Learning Outcome Variety Identification Quiz Summative 15% Lab Prac Report Formative - individual project 15% Site Selection Formative - individual project 20% Final Exam Summative 50% Practical attendance Pass or Fail
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.
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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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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