OENOLOGY 7047WT - Winemaking at Vintage

Waite Campus - Semester 1 - 2015

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 over the vintage period. The course introduces students to the planning and managing of winemaking strategies. It covers all aspects of grape processing, white juice preparation and red wine fermentation and is designed to complement the theory covered in the other wine technology courses for table wine production. This course also aims to help students make a considerable progression in the developments of their wine sensory evaluation skills.

  • General Course Information
    Course Details
    Course Code OENOLOGY 7047WT
    Course Winemaking at Vintage
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 7 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites OENOLOGY 7028WT & OENOLOGY 7019WT
    Corequisites OENOLOGY 7022WT
    Restrictions Available to GradCertOenology, GradDipOenology, Moenology, GradDipViticult & MViticult 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 over the vintage period. The course introduces students to the planning and managing of winemaking strategies. It covers all aspects of grape processing, white juice preparation and red wine fermentation and is designed to complement the theory covered in the other wine technology courses for table wine production. This course also aims to help students make a considerable progression in the developments of their wine sensory evaluation skills.
    Course Staff

    Course Coordinator: Mr Stephen Clarke

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    On successful completion of this course, students will have:
    1 Enhanced their understanding of the winemaking processes.
    2 Become familiar with the operation of vintage machinery.
    3 Gained experience and attain a basic level of competence in routine cellar operations.
    4 Gained an appreciation of the necessity for routine chemical and microbiological analyses during the winemaking process.
    5 Gained experience in cellar safety procedures.
    6 Gained an awareness of the practical organisation required in winery, including the planning of daily winery operations and recording of all such activities.
    7 Gained an appreciation of the importance of organisational skills.
    8 Gained experience in functioning within a teamwork approach.
    University Graduate Attributes

    No information currently available.

  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.

    Workload

    No information currently available.

    Learning Activities Summary

    No information currently available.

  • 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 Learning Outcome
    Red Winemaking proposal and presentation e.g. Formative or Summative e.g. Week 4 10% e.g. 1,3,4
    OH&S examination e.g. Formative & Summative 10%
    White juice flowchart 5%
    Wine Quality and final presentation 10%
    Sensory Practical 5%
    Diary/Cellar Records 10%
    Final Examination 50%
    Assessment Detail

    No information currently available.

    Submission

    No information currently available.

    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

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