OENOLOGY 7022WT - Cellar and Winery Waste Management

Waite Campus - Semester 1 - 2022

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.

  • General Course Information
    Course Details
    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
    Assessment Final exam, practical reports & tutorial papers
    Course Staff

    Course Coordinator: Associate Professor Paul Grbin

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    1. Gain an insight into key aspects of vintage planning, logistics and scheduling and how they interrelate and their impact on productivity and wine quality
    2. Understand the importance of winery record keeping and how this can be organised to meet quality control, accounting and legislative requirements
    3. Have an awareness of the major potential sources of microbiological spoilage in wine, their symptoms, identification and control
    4. Identify key winery waste production phases based on variation in liquid and solid waste, organic and salt loading
    5. Outline major sources, environmental impacts, and management of winery waste Investigate current industry best practice in waste management, reuse and environmental management
    6. 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.

  • Learning Resources
    Required Resources
    Reading List:
    Cellar Hygiene/Microbial Control
    1. Astley C. (1992) Maintaining high standards of hygiene. Australian Grapegrower & Winemaker, 347:
    50-51 1992.
    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,
    347: 56-57.
    Winery Records
    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,
    358: 7-8.
    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
    Publishers, Dordrecht
    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 Learning
    MyUni: 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 Modes
    Lectures & 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 Summary
    This 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
    chemical components
    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)

  • 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
    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 Requirements
    Students 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.
    Assessment Detail
    Practical report (Investigation of winery
    yeast microflora & sanitation practices)
    Practical report (Winery Wastewater
    Final examination

    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.

  • 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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