OENOLOGY 7520WT - Advances in Wine Science

Waite Campus - Semester 2 - 2018

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 skills presentation.

  • General Course Information
    Course Details
    Course Code OENOLOGY 7520WT
    Course Advances in Wine Science
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 7 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites VITICULT 7002WT
    Assumed Knowledge OENOLOGY 7019WT
    Restrictions Available to MaVit&Oen 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 skills presentation.
    Course Staff

    Course Coordinator: Professor Vladimir Jiranek

    Course Coordinator: Dr Cassandra Collins
    cassandra.collins@adelaide.edu.au - 83136813
    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    The 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, as well as new developments in fermentation/process technology, yeast biochemistry and malolactic fermentation, and their contributions to wine composition and wine stability.

    3. Ability to critically assess accounts of current research in viticulture and oenology.

    4. Ability to provide a verbal account of the 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)
    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)
    1-6
    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
    3-6
    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
    1, 5-6
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1-6
    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
    5
    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
    1-6
  • Learning Resources
    Required Resources
    Students will need to provide their own lab coats to some sessions.
    Recommended Resources
    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 Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
  • Learning & Teaching Activities
    Learning & Teaching Modes
    This course will be delivered by the following means:

    Lectures: 2 hours per week
    Practicals: 4 hours per week
    Tutorial: 1 hour per week
    Workload

    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
    The 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.
    Small Group Discovery Experience
    No formal Small Group Discovery Experience is offered as part of this course.
  • 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 Weighting Learning Outcome
    Assignment Formative & Summative 10%
    Sensory Formative & Summative 20%
    Debate Formative & Summative 20%
    Exam Summative 50%
    Assessment Detail
    Assignment

    Sensory

    Debate

    Final Exam
    Submission
    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.
    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

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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