OENOLOGY 7000NW - Foundations of Wine Science
National Wine Centre - Semester 1 - 2015
General Course Information
Course Code OENOLOGY 7000NW Course Foundations of Wine Science Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Postgraduate Coursework 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 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.Lectures will be held on Mondays between 4 and 6pm in Engineering South, Room S111. A vine anatomy practical will be held at the Waite Campus (Venue TBA) on Wednesday 26th March between 2 and 5pm. The Residential School will be held at the Waite Campus on Monday 14th April and at the National Wine Centre from Tuesday 15th to Thursday 17th April. Timetables for both lectures and the Residential School will be made available via MyUni.
Course Learning Outcomes
1 Describe the morphology, growth and development of the grapevine; 2 Describe the photosynthetic process and explain the influence of factors such as light and temperature on photosynthetic activity and grape composition, yield and quality; 3 Explain the physical and compositional changes in the grape berry during ripening; 4 Understand the basic sensory processes and their application to wine evaluation; 5 Understand 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 Communicate their interpretation of experimental data in written form
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. 1-6 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 7 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 7 Skills of a high order in interpersonal understanding, teamwork and communication. 4,7 A proficiency in the appropriate use of contemporary technologies. 1-7 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-7 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).
Required textbook: 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' Di 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:
o Sensory: 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
Tutorials (online): Based on Viticulture and Oenology lecture content
Grapevine Anatomy, Species Identification and Maturity Sampling
White wine styles and tastes, including:
Basic tastes Taste interactions
Still, sparkling, sweet, fortified
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 Type of assessment Percentage of total assessment for grading purposes Hurdle
Yes or No
Learning Outcome Online Quizzes Formative
No 1-6 Online tutorials Formative 0% No 1-6 Viticulture Practical Report Summative 10% No 1-7 Case Study Summative 10% No 1-7 Sensory Examination Summative 35% Yes (50%) 4 Written Examination Summative 45% Yes (40%) 1-6
Assessment Related RequirementsAttendance at all practical and Residential School sessions is compulsory.
Assessment Item Requirement for hurdle Is additional assessment available if student does not meet hurdle requirement Details of additional assessment Sensory Examination 50%
Written Examination 40% Yes Replacement/ Additional Exam
Assessment DetailThe written examination will assess students’ knowledge and comprehension of theory presented during the course and may consist of short-answer, true/false, matching and essay-type questions. Past examination papers are available as assessment exemplars and can be accessed via MyUni.
The practical report and case study assignment will assess student's ability to analyse, evaluate and synthesise data, as well as course content. The sensory examination will 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. An optional revision tutorial will be offered during study week to review topics and past exam questions.
To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials and online quizzes will be made available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only (i.e. do not contribute to students’ final marks).
SubmissionThe case study assignment and the practical report are to be submitted as per instructions from the Course Coordinator by the deadlines above. Late submission will result in a penalty of a 10% reduction in the mark achieved for each working day. Be sure to keep a copy of your work. Extensions will only be granted in exceptional circumstances.
Students can expect to receive their results within two weeks of the due date/examination date (but typically earlier).
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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