OENOLOGY 3046WT - Fermentation Technology III

Waite Campus - Semester 2 - 2021

This practical course provides students with the opportunity to gain hands on winemaking experience that expands on areas of fermentation technology and preparation of wine for bottling post vintage. The course introduces students to the planning and managing of winemaking strategies, and importantly complements the theory covered in the other wine technology courses for table wine production. Another objective of this course is to help students make a considerable progression in the development of their wine sensory evaluation skills

  • General Course Information
    Course Details
    Course Code OENOLOGY 3046WT
    Course Fermentation Technology III
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Undergraduate
    Location/s Waite Campus
    Units 3
    Contact Up to 10 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites OENOLOGY 2502WT & OENOLOGY 2503WT
    Restrictions Available to Bachelor of Viticulture and Oenology students only
    Course Description This practical course provides students with the opportunity to gain hands on winemaking experience that expands on areas of fermentation technology and preparation of wine for bottling post vintage. The course introduces students to the planning and managing of winemaking strategies, and importantly complements the theory covered in the other wine technology courses for table wine production. Another objective of this course is to help students make a considerable progression in the development of their wine sensory evaluation skills
    Course Staff

    Course Coordinator: Associate Professor Paul Grbin


    Lecturers assisting: Ms Jill Bauer, Assoc. Prof. Chris Ford, Assoc. Prof. Sue Bastian
    Course Timetable

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

    Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

    The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.
  • Learning Outcomes
    Course Learning Outcomes
    On successful completion of this course students should be able to:


    1 Identify the processes involved in white winemaking
    2 Demonstrate sensory evaluation skills for white wine, beer and cider
    3 Plan, manage and evaluate a winemaking strategy
    4 Produce and critically evaluate a white wine
    5 Apply theories learnt and reflect these in their own white winemaking experiences
    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
    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
    4,5
    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
    1,3,5
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1,2,3,4,5
    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
    n/a
    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
  • Learning Resources
    Recommended Resources
    Textbooks:
    Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2012) Monitoring the winemaking process from grapes to wine: techniques and concepts (2nd Ed): Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
    Iland, P., Bruer, N., Edwards, G., Caloghris, S. and Wilkes, E. (2012) Chemical analysis of grapes and wine: techniques and concepts (2nd Ed): Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
    General Reading List
    A detailed reading list will be available from MyUni

    Articles from
    • Australian & New Zealand Grapegrower and Winemaker;
    • Australian Journal of Grape and Wine Research;
    • Wine & Vine Journal (previously The Australian and New Zealand Wine Industry Journal);
    • Seminar Proceedings of The Australian Society of Viticulture and Oenology;
    • The American Journal of Enology and Viticulture
    Air Liquide Australia Ltd. Publication. Wine Technology and the Pursuit of Quality: A manual on the effective use of inert gas to achieve wine quality. Compiled by D.B. Allen: 1994.

    Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. Principles and Practices of Winemaking: New York: Chapman & Hall: 1996.

    Fleet, G.H. Wine Microbiology and Biotechnology: Chur, Switzerland: Harwood Academic Publishers: 1993.

    Fugelsang, K.C. and Edwards C.G. Wine Microbiology (2nd ed): New York: Chapman & Hall: 2007.

    Zoecklein, B.W., Fugelsang K.C., Gump, B.H. and Nury, F.S. Wine Analysis and Production: New York: Chapman & Hall: 1995.

    Other reference material, relating specifically to lectures will be included in lecture handouts.
  • Learning & Teaching Activities
    Learning & Teaching Modes
    Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

    The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.
    Workload

    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
    Week Lecture Staff Topic Wednesday Prac Firday Prac
    1

    1 Paul Grbin Introduction to White Wine Vinification White Juice Allocations Winemaking Group Meetings

    2 Fermentation Basics
    Sensory: Sweet White Winemaking
    2 3 Paul Grbin Yeast carbohydrate metabolism Sensory: Meet Your Juices – Groups to Present 2020 White Juices White Wine Proposals – Group Presentations
    4 Vladimir Jiranek Sugar Transport in Yeast
    3

    5 Paul Henschke (UofA/AWRI) Yeast Aroma Compunds Inoculations; Full Juice Analyses

    Fermentation Monitoring and Management
    6
    4

    7 Paul Henschke (UofA/AWRI) Yeast Organic Acid Metabolism

    Fermentation Monitoring and Management (Formal all attend) Fermentation Monitoring and Management
    (Formal all attend)
    8
    5

    9
    Leigh Francis (AWRI)
    Relating Volatile Composition to Wine Aroma Sensory: Chardonnay (Guest Presenter) Fermentation Monitoring and Management
    10
    6 11 Eric Wilkes (AWRI) Copper: the Good, the Bad and the Ugly Sensory: Riesling (Guest Presenter) Fermentation Monitoring and Management (Formal all attend)
    12
    7 13 Warwick Billings (Lobo Cider) Cider Production Sensory: Evaluation of Cider Fermentation Monitoring and Management
    14
    8 15 Paul Grbin/Jill Bauer European Wine Classification Sensory: European White Wines Part 1 Sensory: European White Wines Part 2
    16
    9 17 Chris Ford   Beer Production and Technology Preparation of wines for fining practical Sensory: Fining and Blending Trials Round Table
    18
    10 19 Chris Ford Beer Production and Technology Sensory: Evaluation of Beer Sensory: Warm Climate Wines (Guest Presenter)
    20
    11 21 Chris Ford Beer production and technology Sensory: Evaluation of Beer Sensory:
    Wine show judging (Sue Bastian)
    22
    12 Paul Grbin/Jill Bauer Student wines final presentation No Classes




  • 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 Task Type Due Weighting Hurdle? Learning Outcome
    White winemaking proposal Formative

    Week 2

    0% No 1,3
    Sensory Practical Skills Formative and Summative Week 4 15% No 2,4
    Reflective diary, winemaking and analysis records Formative and Summative Week 7 & 12 35% No 2,4,5
    Final presentation including wine outcomes Formative and Summative Week 12 10% No 3,4,5
    Final Exam Summative Exam Period 40% No 3,4,5
    Assessment Related Requirements
    To successfully complete the course the student must demonstrate attendance at all practical sessions shown in the practical program.


    Assessment Detail
    White winemaking proposal (0%)
    White winemaking proposal – group work. The first part is a presentation to be made as a group in week 2. You will be given feedback on the feasibility of your proposed wine, with suggestions offered by the academic staff to enhance your winemaking project. This formative feedback will include improvements related to your presentation, to support the final presentation.

    Sensory Practical Skills (15%)
    Working in groups of 4 students, each group will be provided with a wine to evaluate. The group will be asked to answer a series of quiz questions related to their sensory evaluation of the wine style and wine quality. Based on the feedback from this quiz each group will then be required to prepare a brief wine review (video or written). This review will describe the wine style and assess critical quality parameters.

    Reflective Diary, Winemaking and Analysis Records (35%)
    The Reflective Diary record of winemaking activities should include observations and comments pertaining to the operations in which you are involved. This record of winemaking activities can be written in point form but should describe important winemaking processes in detail and in the correct order of their execution. For example, all major unit process steps such as fermentation, racking, all fining trials and subsequent additions made to wines should include quantities of reagents used and calculations to justify addition rates. If a particular process is repeated during the vintage it can be recorded in detail on the first occasion using a date or process code and simply be referred to on subsequent occasions with any variations noted. However, when a deliberate variation to a unit process or operation is made, it is important that this variation is described in detail and justified. It is important that the logic behind and the rationale for the winemaking techniques and processes be explained and reflected on; for example, how is exposure to oxygen minimised in the transfer of white wine? All laboratory records, calculation, and regular sensory evaluations must be included. A final sensory evaluation and full analytical profile of the student’s wine must be included at Week 12 of semester. Diaries will also be submitted at Week 7 for formative feedback on the students’ progress. Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries. Each Student Winemaking Groups will be assessed based on the quality, accuracy and consistency of their analytical data and record keeping using the University’s Electronic Winery Data Management Software, this will be included as a 5% component of the Reflective Diary.

    Final wine outcome and presentation (10%)
    This will be in the form of a presentation to be made in week 12, at which you will describe your winemaking intentions, activities and outcomes and, most importantly, demonstrate a high degree of understanding of the outcomes achieved. The wine made during the seminar will be presented and peer assessed by the class.

    Marks will be allocated for this Assignment in the following way: (i). Up to 2.5 for your individual contribution to the group presentation, principally based on the evidence of an understanding of the outcomes achieved for your chosen wine style. (ii). Up to 5 for the overall quality of the group presentation, including a detailed understanding of the winemaking choices selected to achieve the desired outcome, and demonstrated awareness of alternatives and potential solutions to any difficulties that were experienced. (iii). Up to 2.5 for the class evaluation of your wine, based on the final wine quality and its proximity, or otherwise, to the style originally selected.

    Final Exam (40%)
    A 2-hour final summative exam will be given at the end of the semester to ensure cumulative knowledge of all course material (lectures, and practicals).
    Submission
    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 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.
    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.

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