OENOLOGY 7022WT - Cellar and Winery Waste Management
Waite Campus - Semester 1 - 2022
General Course Information
Course Code OENOLOGY 7022WT Course Cellar and Winery Waste Management Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 7028WT Course Description This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
Vintage planning; occupational health and safety, winery record keeping; microbial control, cellar hygiene; winery waste management, environmental management.
Course Coordinator: Associate Professor Paul Grbin
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
- Gain an insight into key aspects of vintage planning, logistics and scheduling and how they interrelate and their impact on productivity and wine quality
- Understand the importance of winery record keeping and how this can be organised to meet quality control, accounting and legislative requirements
- Have an awareness of the major potential sources of microbiological spoilage in wine, their symptoms, identification and control
- Identify key winery waste production phases based on variation in liquid and solid waste, organic and salt loading
- Outline major sources, environmental impacts, and management of winery waste Investigate current industry best practice in waste management, reuse and environmental management
- Ability to critically assess scientific and industry literature in relation to winery management production issues
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.
Required ResourcesReading List:
Cellar Hygiene/Microbial Control
1. Astley C. (1992) Maintaining high standards of hygiene. Australian Grapegrower & Winemaker, 347:
2. Baldwin G. (1993) Practical hints on winery cleaning. Australian Grapegrower & Winemaker, 359:
3. Iland P., Grbin P., Grinbergs M., Schmidtke L. and Soden A. (2007) Microbiological Analysis of
Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions, Adelaide.
4. Leske P. (1992) Cleaning and sanitation guidelines for winemakers. Australian Grapegrower &
Winemaker, 347: 47-49.
5. Marriott N.G. and Gravani R. B. (2006) Principles of Food Sanitation, 5th ed. Springer, New York,
6. Murphy A. (1992) Microbiological aspects of cellar hygiene. Australian Grapegrower & Winemaker,
7. Anon. Guide to Compliance with Australian Wine Law. Wine Australia web-site
(http://www.wineaustralia.com/en/Production%20and%20Exporting.aspx) see Compliance Section
8. Baldwin G. (1993) How important are winery records? Australian Grapegrower & Winemaker,
Winery Waste Management
9. Chapman J. (2000) Winery waste-water handbook: production, impacts, management. Winetitles,
10. Deans L. (2003) Winery wastewater–scourge or opportunity? Australian and New Zealand Wine
Industry Journal, 18: 80-85.
11. Eales K., Schmid F., and Grbin P. (2010) The microbiology of winery wastewater treatment
Australian and New Zealand Wine Industry Journal, 25: 22-24
12. Seviour R.J. and Blackall L.L. (1999) The microbiology of activated sludge. Kluwer Academic
13. Eales K., Carson M., Constable J., Kumar A. and Grbin P. (2014) Winery wastewater project
refreshes understanding of treatment processes. Wine & Viticulture Journal, Jan/Feb: 36-37
Online LearningMyUni: Students should regularly login to MyUni via the MyUni website
(http://myuni.adelaide.edu.au/) for important course-related announcements. Teaching materials, past
examination papers and course documentation will also be posted on this site.
Email: Each student should regularly check his or her University-
Learning & Teaching Activities
Learning & Teaching ModesLectures & practicals
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.A full-time student should expect to spend, on average, a total of 48 hours per week on their
studies. This includes both the formal contact time required to the course (e.g. lectures,
tutorials, practicals), as well as non-contact time (e.g. reading and revision).
For a 3-unit course, the expected workload would be, on average, 12 hours per week.
Learning Activities SummaryThis course runs in the secnd half of the semester.
Week Leture Topics Practicals 7 • Vintage planning, costing & budgeting
• Cellar hygiene & microbial control methods
Part 1: Detection of wine spoilage
microorganisms in wine production
/Effectiveness of hygiene practices (chemical
8 • Wine spoilage microorganisms: Yeast &
Part 2: Detection of wine spoilage
microorganisms in wine
production/Effectiveness of hygiene practices
(chemical cleaners/santisers) (cont…)
9 • Carbon foot-printing of wine production
• Label integrity program in Australia
• Cleaner production in winemaking
Guest lecture (tba) 10 • Liquid waste treatment and disposal
methods and regulations/standards
• Solid waste treatment and disposal
methods and regulations/standards
• Waste minimisation in wineries
Part 1: Analysis of winery wastewater
11 • Solid waste treatment: application
• Case studies: different approaches to
winery wastewater treatment
• Impact of irrigation using winery recycled
Part 2: Microbiology of winery wastewater
12 • Depart 9 am, Thursday 2 June, return 4.30pm, Friday 3 June Excursion (will include an overnight stay):
Cellar Management & Winery waste treatment in the small, medium and large sized wineries (Barossa Valley)
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 Due Weighting Hurdle Learning Outcome Practical report (Investigation of winery
yeast microflora & sanitation practices)
Formative and Summative 26 May 20% No 4-6 Practical report (Winery Wastewater
Formative and Summative 13 June 20% No 7-10 S-component Formative and Summative 31 May 10% No 1-6 Final examination Summative Semester 1 Exam period 50% No 1-10
Assessment Related RequirementsStudents must obtain a grading of at least 45% in each section of the assessment item to attain a passing grade in this course. Marks will be deducted (5% per day) for late submission of practical reports. Students will have 10% of their practical report marks deducted for nonattendance of practical sessions and visits. The Course Coordinator will provide further details of each assessment components.
Practical report (Investigation of winery
yeast microflora & sanitation practices)
Practical report (Winery Wastewater
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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