OENOLOGY 1018NW - Foundations of Wine Science I
National Wine Centre - Semester 1 - 2014
General Course Information
Course Code OENOLOGY 1018NW Course Foundations of Wine Science I Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s National Wine Centre Units 3 Contact Up to2 hours per week, plus 4 day residential school in mid-semester break Course Description Foundations of Wine Science I comprises three broad topic areas: viticulture, oenology and sensory evaluation. The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles. Topics covered include: grapevine structure and function; the annual growth cycle of the grapevine; the factors that influence crop yield; the source/sink balance of the grapevine; berry development and composition; wine classification; the unit operations involved in winemaking; the taste and olfactory system; and taste and aroma interactions. Practical sessions will focus in more depth on grapevine anatomy and the theory and practice of wine sensory evaluation.
Course Coordinator: Professor Kerry Wilkinson
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Describe the morphology, growth and development of the grapevine 2 Describe the seasonal cycle of growth of the grapevine 3 Describe the process of photosynthesis and discuss the factors that affect photosynthetic activity and therefore grape yield and quality 4 Describe the changes that occur in the berry during ripening 5 Differentiate wine components and describe their influence on wine aroma and flavour 6 Describe basic sensory processes and their application to wine evaluation 7 Describe the processes of winemaking that occur before, during and after fermentation 8 Describe the basic principles of winemaking and describe winemaking processes, from crushing of the grapes to the final packaging of the wine
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. 1-8 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 7,8 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 7,8 Skills of a high order in interpersonal understanding, teamwork and communication. 4,7,8 A proficiency in the appropriate use of contemporary technologies. 1-8 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-8 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 4
Required ResourcesThe textbook required for this course is listed below and may be purchased through Unibooks, which is located at the North Terrace Campus (8223 4366). Alternatively, the book can be ordered directly from Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).
Iland, P.G., Gago, P., Caillard, A. and Dry, P. (2009) A taste of the world of wine. Patrick Iland Wine Promotions, Adelaide.
Recommended ResourcesIn addition to the required text book, students are encouraged to consider purchasing some of the recommended reference books listed below, so as to build a sound professional library. The recommended books, which deal with viticulture, winemaking and sensory evaluation, will be invaluable throughout your studies, as well as during your future career as a wine professional.
· Coombe, B.G. and Dry, P.R. editors (1992). Viticulture Volume 2: Practices (Winetitles).
· Smart, R.E. and Robinson, M. (1991) Sunlight into wine: a handbook for winegrape canopy management. Winetitles.
· Davidson, D. (1995) A guide to growing winegrapes in Australia' Dianne Davidson Consulting Services Ltd.
· Dry, P.R. and Coombe, B.G. (2004) Viticulture Volume 1: Resources. Winetitles.
· Halliday, J. and Johnson, H. (2006) The art and science of wine. Mitchell Beazley.
· Iland, P.G. and Gago, P. (2002) Australian wine styles and tastes. Patrick Iland Wine Promotions.
· Ough, C.S. (1992) Winemaking basics. Food Products Press.
· Peynaud, E. (1984) Knowing and making wine. John Wiley and Sons.
· Robinson, J. Editor (1994) The Oxford companion to wine. Oxford University Press.
· Goode, J (2004) Wine Science. Mitchell Beazley.
· Rankine, B.C. (2004) Making good wine: a manual of winemaking practice for Australia and New Zealand. Sun Books.
· Amerine, M.A. and Roessler, E.B. (1983) Wines - their sensory evaluation. WH Freeman.
· Peynaud, E. (1996) The taste of wine. Wiley.
· Rankine, B.C. (1990) Tasting and enjoying wine: a guide to wine evaluation for Australia and New Zealand. Winetitles.
Online LearningThis course uses MyUni to provide additional teaching materials (e.g. lecture notes, online tutorials, journal articles), past examination papers and other course information.Students should regularly access MyUni via the MyUni website (http://myuni.adelaide.edu.au/) for important course-related announcements.
Learning & Teaching Activities
Learning & Teaching ModesThis course comprises a theoretical component supported by a practical component. The theoretical component will involve: an introductory lecture (1 hour); viticulture lectures (9 hours); oenology lectures (8 hours); sensory lectures (2 hours); and wine chemistry lectures (2 hours). The practical component will involve a vine anatomy practical (3 hours) on March 26th and a 4 day Residential School held April 14th to 17th. The practical sessions are designed to complement the lectures, and will: introduce students to grapevine anatomy, species identification and maturity sampling; train students in wine sensory evaluation; and develop students' ability to differentiate Australian wine types and styles.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.Students can expect Foundations of Wine Science to have a minimum workload of 156 hours. This will include formal contact hours (i.e. lectures, practicals and the Residential School), as well as study, reading and writing time and preparation for examinations.
Learning Activities SummaryThe Foundations of Wine Science course comprises the following learning activities:
The taste and olfactory system
Taste and aroma interactions
The grapevine and grapevine varieties
Grapevine morphology, growth and development
Berry ripening and composition
Wine styles and types
Handling the grapes and juice
Preparing wine for market
Acids and sulphur dioxide
- Tutorials (online): Based on Viticulture and Oenology lecture content
- Practicals: Grapevine Anatomy
- Residential School: Species Identification and Maturity Sampling
White wine styles and tastes, including:
Still, sparkling, sweet, fortified
Specific Course RequirementsAttendance at all practical and Residential School sessions is compulsory.
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 SummaryAssessment comprises (a) a practical report, (b a small group discovery experience, (c) a sensory examination and (d) a written examination, as below:
Assessment Task Type of assessment Percentage of total assessment for grading purposes Hurdle
Outcomes being assessed/achieved Approximate timing of assessment Online Quizzes Formative
No 1-6 Available throughout the course Online tutorials Formative 0% No 1-6 Available throught the course Viticulture Practical Report Summative 10% No 1 Due end of Residential School SGDE Summative 25% No 1-8 Throught the semester Sensory Examination Summative 25% Yes 4 During Residential School Written Examinaton Summative 40% Yes 1-6 Exam period
Assessment Related RequirementsTo successfully complete the course, students must:
attend all practical sessions and the Residential School;
gain an overall scaled mark of at least 50% for all assessments;
Assessment Item Requirement for hurdle Is additional assessment available if student does not meet hurdle requirement? Details of additional assessment Sensory Evaluation 50% No Written Examination 40% Yes Replacement/Additional Assessment Exam
Two online quizzes (one on viticulture and one on oenology,) will be available to students to enable them to benchmark their familiarity with course content, in particular leading up to the final exam. Completion of these quizzes is entirely optional; i.e. formative assessment only.
To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials will be available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only.
Viticulture Practical Report
The practical report will assess student's ability to collect, analyse and interpret viticultural data. Reports will be promptly assessed to provide students with feedback and a sense of progressive accomplishment of the course.
Small Group Discovery Experience
The Small Group Discovery Experience for Foundations of Wine Science I will require students to: (i) design an experiment to investigate an issue of relevance to industry; (ii) analyse and interpret data related to that issue; and (iii) present research findings via a written report and a group presentation to the wine science academic unit. Each group will work on a different ‘case study’, based on my own research: viticulture projects will investigate the impact of different vineyard management practices on grape/wine composition and/or sensory properties; while oenology-based projects will evaluate the impact of different strains of winemaking yeast or different oak maturation regimes on wine composition and sensory properties. These projects will enable students to analyse vine canopy measurements, crop yield data, fermentation rates, and/or grape/wine chemical and sensory data; i.e. data that directly relates to FWS course content, thereby reinforcing key learning objectives.
Given the substantial workload involved in the SGDE, the weighting has been increased from 10% to 25%. The breakdown of marks within the SGDE will be: a (group) research proposal (30%); a (group) research report (40%); a (group) presentation (20%); and peer assessment (10%). The peer assessment will require students to evaluate the contributions of each member of their group; i.e. the individual contributions of their peers to each SGDE activity (a Rubric will be provided to assist students with peer assessment).
The research proposal will be due in Week 6, the research report will be due in Week 12 and the group presentation and peer assessment will be due in Week 13.
Each group will also receive face-to-face mentoring, during which students will be provided with: (i) advice on experimental design prior to submission of their research proposal; (ii) advice on data analysis/statistics prior to submission of their written report; and (iii) advice on effective communication skills prior to their group presentations. A 2 hour introduction to statistics workshop has also been incorporated into the lecture schedule and will be presented by Dr David Butler (from the Mathematics Learning Centre). Viticulture and oenology academics will be invited to attend the students’ group presentations in order to foster student-academic engagement, so as to improve the first-year experience.
Two sensory examinations will be conducted during the Residential School to assess students’ ability to: (i) identify important wine attributes and their influence on the taste and smell of wine; and (ii) describe the appearance, smell and taste of different wine types and styles. Sensory exam papers will be promptly assessed to provide students feedback.
The final examination will assess students’ knowledge and comprehension of theory presented during the course. A combination of short-answer, true/false, matching and essay-type questions may be used. Past examination papers are available as assessment exemplars and can be accessed through the library website and via MyUni.
SubmissionSGDE assignments and the practical report are to be submitted as per instructions from the Course Coordinator.
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.
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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