OENOLOGY 3520WT - Advances in Wine Science III
Waite Campus - Semester 2 - 2023
General Course Information
Course Code OENOLOGY 3520WT Course Advances in Wine Science III Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 7 hours per week Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 3500WT. Mid-year entry students are waived. Also, if this course is the last course of your program study, or it?s one of courses in the last Semester of your study, pre-requisite can be waived. Restrictions Available to Bachelor of Viticulture and Oenology students only. Course Description Current research and advanced practices in viticulture and oenology will be examined through lecture/tutorial-based discussion. Viticultural topics will include water relations, water and nutrient use efficiency, climate change, salinity, organic and biodynamic practices and genetic advancement. From an oenological context, emphasis will be placed on grape and wine phenolics and flavour compounds; methods of analysis in wine science; yeast biochemistry, ethanol toxicity, wine stability, yeast aroma compounds; malolactic fermentation. The course will consist of lectures, lab-based practicals, topic debates and a final sensory skill presentation based on sensory skills developed over the course of the Bachelor of Viticulture and Oenology Program.
Course Coordinator: Associate Professor Sue Bastian
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning OutcomesThe anticipated knowledge, skills and attitude to be developed by the student are:
1. Improved knowledge of current research and advanced practices in viticulture and oenology.
2. Ability to identify and explain new methods of analysis in wine science, yeast biochemistry and contributions to wine composition, wine stability, malolactic fermentation and fermentation technology.
3. Ability to critically assess current research in viticulture and oenology.
4. Ability to provide a verbal account of sensory evaluation of unknown wines.
5. Ability to prepare and deliver a consultancy report providing solutions to a viticultural issue faced by the wine industry.
6. Ability to utilise and build on skills developed through prior courses in viticulture and oenology.
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)
Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
Required ResourcesStudents will need to provide their own lab coats to some sessions.
The lecturer responsible for each lecture topic may provide you with a list of references. It is recommended that you study these references, as they will reinforce the lecture material.
Online LearningMyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
Learning & Teaching Activities
Learning & Teaching ModesThis course will be delivered by the following means:
Lectures: 2 hours per week
Practicals: 4 hours per week
Tutorial: 1 hour per week
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.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 SummaryThe course will consist of lectures, group reports and presentations on set topics and individual sensory presentations that utilise and build on skills developed through prior courses in the undergraduate or postgraduate oenology programs.
Specific Course Requirements
The teaching staff will attempt to assist students in all reasonable ways but ultimately you are responsible for your own learning. You should ensure that you are familiar with the course arrangements and work requirements and deadlines as set out in this course outline.
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 outcomes achieved Consultancy assignment Formative & Summative 25% no 1,3,5-6 Sensory presentation Formative & Summative 25% no 2,4 End-of-semester examination Summative 50% yes 1-3,6
Assessment Related RequirementsHURDLE REQUIREMENTS
Assessment Item Requirement for hurdle Is additional assessment available if student
does not meet hurdle requirement?
Details of additional assessment, if known End of Semester Exam 40% minimum Yes Additional assessment
Assessment DetailConsultancy assignment
SubmissionPlagiarism, Collusion and Related Forms Of Cheating:
Students are required to familiarise themselves with the University Policy on Plagiarism. This can be obtained from the following URL;
Useful guidelines on how to avoid plagiarism, plus other learning tools, can be obtained from the Centre for Learning & Professional Development website at:
Penalty for late submission of assignments:
Clear articulation is required on the penalties associated with late submission of assignment. Details of the exact penalties are left to the discretion of the course co-ordinator.
Assignments must be submitted by their deadline. There will be a penalty of 10% of the total mark for each day (or part of a day) that an assignment is late, up to a maximum penalty of 50% of the total mark. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been marked and feedback provided. Extensions of deadlines may be allowed for reasonable causes. Such situations would include compassionate and medical grounds of the severity that would justify the awarding of a supplementary examination. Evidence for the grounds must be provided when an extension is requested. Extensions of deadlines should be negotiated with the course coordinator before the assignment is due. Extensions will not be provided on the grounds of poor prioritising of time.
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.
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.
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