OENOLOGY 1018NW - Foundations of Wine Science I

National Wine Centre - Semester 1 - 2022

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.

  • General Course Information
    Course Details
    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 to 2 hours per week, plus 4 day residential school in mid-Semester break
    Available for Study Abroad and Exchange Y
    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 Staff

    Course Coordinator: Professor Kerry Wilkinson

    Course Timetable

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

  • Learning Outcomes
    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 photosynthetic process and explain the influence of factors such as light and temperature on photosynthetic activity
    and grape composition, yield and quality;
    4 Explain the physical and compositional changes that occur in the grape berry during ripening;
    5 Outline the processes involved in winemaking that occur before, during and after fermentation;
    6 Explain how the basic principles of winemaking, from crushing of the grapes to the final packaging of the wine, influence wine style
    and quality;
    7 Differentiate the basic sensory processes and their application to technical wine evaluation;
    8 Recognise and evaluate the basic sensory attributes characteristic of different wine styles and communicate these using appropriate
    technical terminology;
    9 Communicate their interpretation of experimental data in written form; and
    10 Work effectively as part of a team to undertake a Small Group Discovery Experience and to communicate the SGDE outcomes via a
    group presentation.
    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)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.


    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning Resources
    Required Resources
    The suggested textbook for this course is listed below and may be ordered directly from Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).

    Iland, P.G., Gago, P., Caillard, A. and Dry, P. (2017) Australian Wine: styles and tastes, people and places. Patrick Iland Wine
    Promotions, Adelaide.

    Recommended Resources
    In 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.

    Recommended textbooks:
    · 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.

    Sensory evaluation
    · 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 Learning
    This course will use MyUni to provide teaching materials (e.g. lecture notes and recordings, online tutorials, assessment details and/or 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 Modes
    This course comprises a theoretical component supported by a practical component. The theoretical component will be via: sensory lectures (2 hours); viticulture lectures (10 hours); oenology lectures (8 hours); and wine chemistry (1 hour). The practical component will involve a 4 day Residential School to be held April 12th to 15th, for which attendance is compulsory. Practical sessions will focus on grapevine anatomy, variety identification and berry ripening, and technical wine evaluation (i.e. training in the recognition and evaluation of different wine styles and their characteristic sensory attributes). Foundations of Wine Science I also includes a Small Group Discovery Experience (see below for more details).


    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 Summary
    The Foundations of Wine Science course comprises the following learning activities:
    • Lectures:
      • Sensory:
        The taste and olfactory system
        Taste and aroma interactions
      • Viticulture:
        The grapevine and grapevine varieties
        Grapevine morphology, growth and development
        Grapevine physiology
        Berry ripening and composition
      • Oenology:
        Wine styles and types
        Handling the grapes and juice
        Preparing wine for market
      • Wine Chemistry:
        Acids and sulphur dioxide
    • Practicals: Grapevine Anatomy
    • Residential School: Variety Identification and Maturity Sampling
                                     Sensory practicals, including:
                                                Basic tastes
                                                Taste interactions
                                                Complexing factors
                                                Fruit characteristics
                                                Still, sparkling, sweet and fortified wine styles
    Specific Course Requirements
    Attendance at all practical and Residential School sessions is compulsory.
  • 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 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
    Practical Reports Summative 10% No 1,4,9 11th April
    SGDE Summative 20% No 10 9th June
    Sensory Examination Summative 25% Yes 7,8 During the Residential School
    Written Examinaton Summative 45% Yes 1-7 During the exam period

    In accordance with the Assessment for Coursework Programs Policy, Procedure 1bAn exemption from the stated hurdle requirements has been granted.

    Assessment Related Requirements
    To 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; and
         Achieve the hurdle requirements associated with the sensory and written examinations (see table below).
    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
    Assessment Detail

    Online Quiz

    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.

    Online Tutorials

    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.

    Practical Reports

    The practical reports will assess the ability of students to collect, analyse and interpret viticultural data and berry compositional measurements. Students will complete three practicals, during which they will record and analyse observational and/or experimental data related to (i) grapevine anatomy, (ii) variety identification and (iii) berry composition and ripening. Students will
    be required to submit two practical reports, comprising both data (i.e. observations and/or measurements) and answers to several questions (which require interpretation of data, drawing on appropriate theoretical course content), for formal assessment.

    Small Group Discovery Experience

    The Small Group Discovery Experience will require students to work in groups to: (i) interview an active researcher working in a viticulture or oenology-related field; and (ii) ‘profile’ that researcher and their research via a group presentation. More details will be provided by the Course Coordinator during class.

    Sensory Examination

    The sensory examinations will assess students’ ability to: (i) recognise and evalaute basic wine sensory attributes and their influence on wine aroma and taste; and (ii) describe the appearance, aroma and taste attributes characteristic of different wine styles.

    Written Examination

    The written examination will assess students’ knowledge and comprehension of the theory presented during the course and may consist of short-answer, true/false, and essay-type questions. One past examination paper will be made available as an assessment exemplar via MyUni.

    Practical reports are to be submitted in hard copy at conclusion of the practical sessions. Submission requirements for the Small Group Discovery Experience will be outlined by the Course Coordinator in class.

    Unless an extension has been approved by the Course Coordinator in writing (i.e. via email) before the due date, late submission will result in a penalty, being 10% of the assessment’s worth for each calendar day the task is late up to a maximum of 5 working days. After 5 working days a zero result will be recorded.

    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.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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