OENOLOGY 7000NW - Foundations of Wine Science

National Wine Centre - Trimester 1 - 2019

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.

  • General Course Information
    Course Details
    Course Code OENOLOGY 7000NW
    Course Foundations of Wine Science
    Coordinating Unit School of Agriculture, Food and Wine
    Term Trimester 1
    Level Postgraduate Coursework
    Location/s National Wine Centre
    Units 3
    Contact Online lectures plus 4 day residential school during mid-Semester break
    Available for Study Abroad and Exchange Y
    Assessment Online quiz, vine anatomy practical report & case study, sensory examination, exam
    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 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
    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
    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)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    Intercultural and ethical competency
    • adept at operating in other cultures
    • comfortable with different nationalities and social contexts
    • able to determine and contribute to desirable social outcomes
    • demonstrated by study abroad or with an understanding of indigenous knowledges
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
  • Learning Resources
    Required Resources
    The suggested textbook for this course is listed below and may be purchased through Unibooks, or 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 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' 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.

    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
    The theoretical component of this course will be delivered online via MyUni. Additionally, MyUni will be used to provide other teaching materials (e.g. lonline tutorials, assessment details and/or journal articles), past examination papers and 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 delivered online and comprises: 2 sensory evaluation module (~2 hours); 4 viticulture modules (~10 hours); 4 oenology modules (~8 hours). The practical component will involve a 4 day Residential School to be held April 11th to 14th, 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).

    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. for online lectures and the Residential School), as well as study, reading and writing time and preparation for examinations.
    Learning Activities Summary

    No information currently available.

    Specific Course Requirements
    Attendance at all 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) practical reports, (b an industry case-study assignment, (c) sensory examinations and (d) a written examination, as below:

    Type of
    Weighting Hurdle
    Outcomes being assessed/acheived Due date
    Online Quizzes Formative 0% No 1-6 Available throughout
    the course
    Online Tutorials Formative 0% No 1-6 Available throughout
    the course
    Practical Reports Summative 10% No 1,4,9 11th April
    Assignment (Case Study) Summative 10% No 1,4,9 22nd April
    Sensory Examination Summative 35% Yes 7,8 During the
    Residential School
    Written Examination Summative 45% Yes 1-7 During the
    exam period
    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 Examination 50% No
    Written Examination 40% Yes Replacement/Additional
    Assessment Exam
    Assessment Detail
    Online Quizzes
    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.

    Assignment (Industry Case Study)
    The case study assignment will require students to apply knowledge gained during the course to the interpretation of viticultural data related to an issue of industry relevance. Students will submit a written report that presents both the data and a recommendation based on their interpretation of the data (drawing on appropriate theoretical course content), for formal assessment.

    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. The case study assignment is to be submitted through Turnitin (a link will be provided via MyUni).

    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
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