OENOLOGY 3046WT - Fermentation Technology III

Waite Campus - Semester 2 - 2016

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 6 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites OENOLOGY 2502WT & OENOLOGY 2503WT
    Restrictions Available B. Viticulture & 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: Mr Stephen Clarke

    Course Coordinator: Stephen Clarke
    Lecturers assisting: Assoc. Prof. Paul Grbin, Assoc. Prof. Chris Ford, Assoc. Prof. Sue Bastian, Dr Richard Muhlack.
    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 have:


    1 Enhanced their understanding of white winemaking processes
    2 Become familiar with the operation of fermentation and bottling machinery
    3 Gained experience and attained a basic level of competence in routine cellar operations
    4 An understanding of the necessity for routine chemical, sensory and microbiological analyses during the winemaking process
    5 Enhanced sensory evaluation skills
    6 Experience in finishing and preparing wine for bottling
    7 Gained experience in cellar safety procedures
    8
    Gained an awareness of the practical organisation required in a winery, including the planning of daily winery operations and accurate recording of all such activities
    9 An appreciation of the importance of organisational skills
    10 Experience in functioning within a team
    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)
    1,5,6,8
    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
    1,5,8
    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
    9
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1,3,4,5,7,8
    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
    8
  • Learning Resources
    Recommended Resources
    Textbooks:
    Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2004) Monitoring the winemaking process from grapes to wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
    Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E. (2004) Chemical analysis of grapes and wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
    General Reading List
    A detailed reading list will be available from MyUni

    Articles from
    • Australian Grapegrower and Winemaker;
    • Australian Journal of Grape and Wine Research;
    • Practical Winery;
    • Seminar Proceedings of The Australian Society of Viticulture and Oenology;
    • The American Journal of Enology and Viticulture, and
    • The Australian and New Zealand Wine Industry Journal
    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. Wine Microbiology: New York: Chapman & Hall: 1997.

    Ough, C.S. Winemaking Basics: New York; The Haworth Press: 1992.

    Schahinger, G. and Rankine, B. Cooperage for Winemakers: A manual on the construction, maintenance and use of oak barrels; Adelaide: Ryan Publications; 1992.

    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
    Steve Clarke
    Week Lecture Staff Topic Wednesday Prac Firday Prac
    1

    1 Steve Clarke No lecture No prac

    2 Steve Clarke No lecture No prac
    2

    3 Paul Henschke (AWRI) An introduction to yeast and yeast aroma compounds Introduction: Jason Barrette Visiting winemaker
    Sensory: Meet your juices – groups to present 2016 white juices
    White wine proposals – group presentations 
    4
    3

    5 Paul Henschke (AWRI) Yeast organic acid metabolism
    Ethanol toxicity & lipid biosynthesis
    Inoculations; full juice analyses Fermentation monitoring and management
    6
    4

    7 Paul Grbin

    Sugar transport in yeast
    Yeast carbohydrate metabolism
    Fermentation monitoring and management Formal all attend: Fermentation monitoring and management
    8
    5 9 Leigh Francis (AWRI) Relating volatile composition to wine aroma   Sensory: Jason Barrette Fermentation monitoring and management
    10
    6 11 Steve Clarke Cider Production Sensory: Evaluation of cider Sensory: Jason Barrette
    12
    7 13 Steve Clarke  Lecture/Sensory:Steve Clarke - Wines of the Cotes du Rhone
    Sensory:
    Tony Ingle Winemaker Angoves Riverland
    winemaking
    14
    8 15 Steve Clarke White wines of Germany and Alsace Sensory: European White Wine Tasting Fermentation monitoring and management
    16
    9 17 Richard Muhlack Fermentation kinetics – future Sensory:
    Sue Bastian Wine judging 
    18
    10 19 Chris Ford Beer production and technology Sensory: fining trials and blending trials round-table  Preparation of wines for week 12
    20
    11 21 Chris Ford Beer production and technology Sensory: Chris Ford Evaluation of beer Preparation of wines for week 12
    22
    12 23 Steve Clarke Student wines final presentation
    24


  • 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 and Summative

    Week 3

    10% No 1,5,8
    Modern winemaking report Formative and Summative Week 5 10% No 1,5,8
    Personal diary and Analysis Records Formative and Summative Week 12 10% No 1-9
    White wine production report Formative and Summative Week 12 10% No 1-9
    Final presentation including wine outcomes Formative and Summative Week 12 10% No 1-9
    Final Exam Summative Exam Period 50% Yes 1-9
    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 
    White winemaking proposal – group work. The first part is a presentation to be made as a group in week 2. You will be advised on the feasibility of your proposed wine, and expected to take into account suggestions offered by the academic staff when preparing your written proposal. The second part of this assessment item is the written proposal to be handed in at the end of your presentation. This group written conclusion of 1000 words will detail the intentions for your juice.

    Winemaking Options (Modern winemaking report)
    Each student will be required to submit a White Winemaking Options assignment of 1,000 words (excluding reference list). 
    "Modern Winemaking: Fact, Annectdote,Opinion or Fashion?" For this assignment, you will select a ‘modern’ white winemaking technique, and provide a detailed, critical evaluation of the production processes from grape to finished product using your selected option. You must discuss the options open to winemakers intending to produce the chosen style of white wine, describing how these each has the ability to influence the final wine style outcomes. A full list of all references used in the assignment must accompany the submission. A brief flow chart must also be included containing sufficient detail of where these options occur in the winemaking process.

    Personal Diary and Analysis Records
    Personal Diary (Individual Mark, 5 %). The Personal Diary is to contain details, in chronological order, of a student’s individual participation and contribution to all laboratory and cellar operations, including calculations, analytical results and tasting notes. NB: Sensory descriptions must reflect an individual effort, not a consolidated group effort, and be presented in a final master table to be submitted with the diary. Regular sensory descriptions are expected (a minimum of twice weekly evaluations of the wine(s) for which the student I responsible is required). A final sensory evaluation and full analytical profile at Week 11 of semester are also compulsory requirements of the diary when it is submitted in week 13.
    Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries. Student group operations and analysis records.
    (Group mark, 5 %) – you will be assessed based on the quality, accuracy and consistency of your analytical data throughout the semester, and the way in which the group has functioned as a winemaking team.

    White Wine Production Report
    The White Wine Production Report (Individual Mark, 10 %). is an opportunity for you to discuss your personal winemaking experience in the context of published literature. Your report must reflect a clear understanding of the scientific principles underlying the winemaking strategies employed. Note, the report is not a re-statement of methodology nor a review of theoretical concepts. The report is to include reasons for any deviation from the original proposal, an individual evaluation of the final wine quality and suggestions on how your winemaking procedure could be improved if given the chance to repeat the winemaking project. You must include justification for each winemaking decision based upon scientific, technical and anecdotal evidence, published or otherwise. The discussion should be no longer than 1,500 words (excluding references), single spaced and size 12 font. Referencing —You are required to use the referencing system used by the Australian Journal of Grape and Wine Research. Please include all personal communications.

    Final wine outcome and presentation
    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 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
    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). Due to the practical and industry focussed nature of this course, students must achieve at least 50% of the available marks in the final exam to pass the course. This is to ensure mastery of core discipline elements relevant to professional practice.
    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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