OENOLOGY 7046WT - Fermentation Technology
Waite Campus - Semester 2 - 2019
General Course Information
Course Code OENOLOGY 7046WT Course Fermentation Technology Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Up to 10 hours per week Available for Study Abroad and Exchange Y Corequisites OENOLOGY 7028WT & OENOLOGY 7019WT Restrictions Master of Viticulture & Oenology students only Course Description This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
This practical course provides students with the opportunity to gain hands on winemaking experience that expands on areas of fermentation technology and preparation of wine for bottling post vintage. The course introduces students to the planning and managing of winemaking strategies, and importantly complements the theory covered in the other wine technology courses for table wine production. Another objective of this course is to help students make a considerable progression in the development of their wine sensory evaluation skills
Course Coordinator: Associate Professor Paul GrbinCourse Coordinator: Stephen Clarke
Lecturers assisting: Assoc. Prof. Paul Grbin, Assoc. Prof. Chris Ford, Assoc. Prof. Sue Bastian, Dr Richard Muhlack.
The full timetable of all activities for this course can be accessed from Course Planner.Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events
The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-
consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.
Course Learning OutcomesOn successful completion of this course students should have:
1 Enhanced their understanding of white winemaking processes 2 Become familiar with the operation of fermentation and bottling machinery 3 Gained experience and attained a basic level of competence in routine cellar operations 4 An understanding of the necessity for routine chemical, sensory and microbiological analyses during the winemaking process 5 Enhanced sensory evaluation skills 6 Experience in finishing and preparing wine for bottling 7 Gained experience in cellar safety procedures 8 Gained an awareness of the practical organisation required in a winery, including the planning of daily winery operations and accurate recording of all such activities 9 An appreciation of the importance of organisational skills 10 Experience in functioning within a team
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)
1,5,6,8 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
1,5,8 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
9 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
1,3,4,5,7,8 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
n/a 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
Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2004) Monitoring the winemaking process from grapes to wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E. (2004) Chemical analysis of grapes and wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
General Reading List
A detailed reading list will be available from MyUni
Australian Grapegrower and Winemaker;
Australian Journal of Grape and Wine Research;
Seminar Proceedings of The Australian Society of Viticulture and Oenology;
The American Journal of Enology and Viticulture, and
The Australian and New Zealand Wine Industry Journal
Air Liquide Australia Ltd. Publication. Wine Technology and the Pursuit of Quality: A manual on the effective use of inert gas to achieve wine quality. Compiled by D.B. Allen: 1994.
Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. Principles and Practices of Winemaking: New York: Chapman & Hall: 1996.
Fleet, G.H. Wine Microbiology and Biotechnology: Chur, Switzerland: Harwood Academic Publishers: 1993.
Fugelsang, K.C. Wine Microbiology: New York: Chapman & Hall: 1997.
Ough, C.S. Winemaking Basics: New York; The Haworth Press: 1992.
Schahinger, G. and Rankine, B. Cooperage for Winemakers: A manual on the construction, maintenance and use of oak barrels; Adelaide: Ryan Publications; 1992.
Zoecklein, B.W., Fugelsang K.C., Gump, B.H. and Nury, F.S. Wine Analysis and Production: New York: Chapman & Hall: 1995.
Other reference material, relating specifically to lectures will be included in lecture handouts.
Learning & Teaching Activities
Learning & Teaching ModesPlease note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events
The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
Learning Activities Summary
Week Lecture Staff Topic Wednesday Prac Friday Prac 1 1 Steve Clarke No lecture No prac Introduction & White wine vinification Introduction to winery; basic winery operations Juice allocations Fermentation basics - PRG 2 Steve Clarke 2 3 Paul Henschke (AWRI) An introduction to yeast and yeast aroma compounds Introduction: Jason Barrette Visiting winemaker
Sensory: Meet your juices – groups to present 2016 white juices
White wine proposals – group presentations 4 3 5 Paul Henschke (AWRI) Yeast organic acid metabolism
Ethanol toxicity & lipid biosynthesis
Inoculations; full juice analyses Fermentation monitoring and management 6 4 7 Paul Grbin Sugar transport in yeast
Yeast carbohydrate metabolism
Fermentation monitoring and management Formal all attend: Fermentation monitoring and management
8 5 9 Leigh Francis (AWRI) Relating volatile composition to wine aroma Sensory: Jason Barrette Fermentation monitoring and management 10 6 11 Steve Clarke Cider Production Sensory: Evaluation of cider Sensory: Jason Barrette 12 7 13 Steve Clarke Lecture/Sensory: Steve Clarke - Wines of the Cotes du Rhone
Tony Ingle Winemaker Angoves Riverland
14 8 15 Steve Clarke White wines of Germany and Alsace Sensory: Eurpean White Wine tasting Fermentation monitoring and management 16 9 17 Richard Muhlack Fermentation kinetics – future Sensory: Sue Bastian - Wine Judging 18 10 19 Chris Ford Beer production and technology Sensory: fining trials and blending trials round-table Preparation of wines for week 12 20 11 21 Chris Ford Beer production and technology Sensory: Chris Ford Evaluation of beer Preparation of wines for week 12 22 12 23 Steve Clarke Student wines final presentation 24
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 must maintain academic standards.
Assessment Task Task Type Due Weighting Hurdle? Learning Outcome White winemaking proposal Formative and Summative
10% No 1,5,8 Modern winemaking report Formative and Summative Week 5 10% No 1,5,8 Personal Diary and Analysis Records Formative and Summative Week 12 10% No 1-9 White wine production report Formative and Summative Week 12 10% No 1-9 Final presentation including wine outcomes Summative and formative Week 12 10% No 1-9 Final Exam Summative Exam Period 50% Yes 1-9
Assessment Related RequirementsTo successfully complete the course the student must demonstrate attendance at all practical sessions shown in the practical program.
Assessment DetailWhite winemaking proposal
White winemaking proposal – group work. The first part is a presentation to be made as a group in week 2. You will be advised on the feasibility of your proposed wine, and expected to take into account suggestions offered by the academic staff when preparing your written proposal. The second part of this assessment item is the written proposal to be handed in at the end of your presentation. This group written conclusion of 1000 words will detail the intentions for your juice.
Winemaking Options (Modern winemaking report)
Each student will be required to submit a White Winemaking Options assignment of 1,000 words (excluding reference list).
"Modern Winemaking: Fact, Annectdote,Opinion or Fashion?" For this assignment, you will select a ‘modern’ white winemaking technique, and provide a detailed, critical evaluation of the production processes from grape to finished product using your selected option. You must discuss the options open to winemakers intending to produce the chosen style of white wine, describing how these each has the ability to influence the final wine style outcomes. A full list of all references used in the assignment must accompany the submission. A brief flow chart must also be included containing sufficient detail of where these options occur in the winemaking process.
Personal Diary and Analysis Records
Personal Diary (Individual Mark, 5 %). The Personal Diary is to contain details, in chronological order, of a student’s individual participation and contribution to all laboratory and cellar operations, including calculations, analytical results and tasting notes. NB: Sensory descriptions must reflect an individual effort, not a consolidated group effort, and be presented in a final master table to be submitted with the diary. Regular sensory descriptions are expected (a minimum of twice weekly evaluations of the wine(s) for which the student I responsible is required). A final sensory evaluation and full analytical profile at Week 11 of semester are also compulsory requirements of the diary when it is submitted in week 13.
Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries. Student group operations and analysis records.
(Group mark, 5 %) – you will be assessed based on the quality, accuracy and consistency of your analytical data throughout the semester, and the way in which the group has functioned as a winemaking team.
White Wine Production Report
The White Wine Production Report (Individual Mark, 10 %). is an opportunity for you to discuss your personal winemaking experience in the context of published literature. Your report must reflect a clear understanding of the scientific principles underlying the winemaking strategies employed. Note, the report is not a re-statement of methodology nor a review of theoretical concepts. The report is to include reasons for any deviation from the original proposal, an individual evaluation of the final wine quality and suggestions on how your winemaking procedure could be improved if given the chance to repeat the winemaking project. You must include justification for each winemaking decision based upon scientific, technical and anecdotal evidence, published or otherwise. The discussion should be no longer than 1,500 words (excluding references), single spaced and size 12 font. Referencing —You are required to use the referencing system used by the Australian Journal of Grape and Wine Research. Please include all personal communications.
Final wine outcome and presentation
This will be in the form of a presentation to be made in week 12, at which you will describe your winemaking intentions, activities and outcomes and, most importantly, demonstrate a high degree of understanding of the outcomes achieved. The wine made during the seminar will be presented, and assessed by the class.
Marks will be allocated for this Assignment in the following way: (i). Up to 2.5 for your individual contribution to the group presentation, principally based on the evidence of an understanding of the outcomes achieved for your chosen wine style. (ii). Up to 5 for the overall quality of the group presentation, including a detailed understanding of the winemaking choices selected to achieve the desired outcome, and demonstrated awareness of alternatives and potential solutions to any difficulties that were experienced. (iii). Up to 2.5 for the class evaluation of your wine, based on the final wine quality and its proximity, or otherwise, to the style originally selected.
A 2-hour final summative exam will be given at the end of the semester to ensure cumulative knowledge of all course material (lectures, and practicals). Due to the practical and industry focussed nature of this course, students must achieve at least 50% of the available marks in the final exam to pass the course. This is to ensure mastery of core discipline elements relevant to professional practice.
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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