OENOLOGY 7046WT - Fermentation Technology
Waite Campus - Semester 2 - 2015
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 Available to GradCertOenology, GradDipOenology & MOenology 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: Mr Stephen Clarke
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 be able to:
1 Understand white winemaking processes 2 Operate fermentation and bottling machinery 3 Conduct routine cellar operations 4 Conduct routine chemical, sensory and microbiological analyses during the winemaking process 5 Demonstrate enhanced sensory evaluation skills 6 Finish and prepare wine for bottling 7 Understand and apply cellar safey procedures 8 Demonstrate an awareness and the importance of the practical organisation required in a winery, including the planning of daily winery operations and accurate recording of all such activities 9 Function 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) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-8 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 6,7,8 Skills of a high order in interpersonal understanding, teamwork and communication. 8-9 A proficiency in the appropriate use of contemporary technologies. 1-4,6-8 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1,5,7 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 8
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 Introduction Introduction Introduction to Winery; basic winery operations, juice allocations Sensory: Winemaking options and sensory outcomes – 2011/12 student white wines 2 Steve Clarke Fermentation basics 2 3 Paul Henschke (AWRI) An introduction to yeast and yeast aroma compounds Winery cleanup I; Winery cleanup II; 4 Sensory: Meet your juices – groups to present 2013 white juices 3 5 White wine proposals – group presentations Inoculations; full juice analyses 6 Paul Grbin Yeast carbohydrate metabolism Final winery clean-up 4 7 Paul Henschke (AWRI) Yeast organic acid metabolism Fermentation monitoring and management Fermentation monitoring and management 8 Ethanol toxicity & lipid biosynthesis Sensory
5 9 Vlad Jiranek Sugar transport in yeast Fermentation monitoring and management Fermentation monitoring and management 10 Visiting Winemaker Sensory
6 11 Chris Ford Beer Production Fermentation monitoring and management Fermentation monitoring and management 12 Sensory:
evaluation of beer (CMF)
7 13 Fermentation monitoring and management Fermentation monitoring and management 14 Sensory:
Tony Ingle Winemaker Angoves Riverland
8 15 Leigh Franis (AWRI) Relating volatile composition to wine aroma Fermentation monitoring and management Fermentation monitoring and management 16 Relating volatile composition to wine aroma Sensory:
Wine judging (SB)
9 17 Vlad Jiranek Fermentation kinetics – future Sensory
fining trials and blending trials round-table
18 10 19 Steve Clarke White wines of Germany and Alsace Sensory –
Preparation of wines for week 12
Sensory: European White Wine tasting 20 11 21 Steve Clarke Cider production Preparation of wines for week 12 Sensory:
evaluation of cider
22 12 23 Steve Clarke Sensory:
Wines of the Cotes du Rhone
Wines of the Cotes du Rhone
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 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 Learning Outcome White winemaking proposal Formative and Summative
10% 1,5,8 White wine options report Formative and Summative Week 7 10% 1,5,8 Personal Diary/Wine Production Report Formative and Summative Week 11 10% 1-9 Final presentation including wine outcomes Summative Week 12 10% 1-9 S Component Summative Week 12 10% 1-9 Final Exam Summative Exam Period 50% 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 – in two parts
The first part is a presentation to be made as a group in week 3. 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. There will be no marks associated with the presentation. The second part of this assessment item is the written proposal. Full details of the format for this will be provided.
Each student will be required to submit a White Winemaking Options assignment of 1,000 words (excluding reference list).
For this assignment, you will select a white wine style that differs from that chosen for the practical component of the course, and provide a detailed, critical evaluation of the production processes from grape to finished product. 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 White Wine Production Report
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 is 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.
The White Wine Production Report 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.
The examination will be closed book and of 2 hours duration. It will be scheduled in the examination weeks of Semester 2. Examination topics will include material associated with lectures, seminars, tastings and demonstrations, and the practical aspects of winemaking.
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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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.
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