OENOLOGY 3515WT - The Australian Wine Industry III:Rise of an Icon
Waite Campus - Winter - 2017
General Course Information
Course Code OENOLOGY 3515WT Course The Australian Wine Industry III:Rise of an Icon Coordinating Unit School of Agriculture, Food and Wine Term Winter Level Undergraduate Location/s Waite Campus Units 3 Contact Intensive Available for Study Abroad and Exchange Y Incompatible OENOLOGY 1018NW, OENOLOGY 1000NW/EX Course Description The Australian wine industry is internationally renowned for the innovative approaches that have made it a leading instigator of many `best-practices across the entire wine value chain, from grape growing, wine making to consumer satisfaction. This course will introduce the Australian wine industry and provide a broad understanding of the principles and practices of grape and wine production, and the sensory evaluation of wine. Students will be introduced to topics such as grapevine structure and anatomy, the annual growth cycle, vineyard management and operation, making of table, sparkling, fortified and dessert wines, sensory evaluation of wines, regional wine styles, and basic flavour chemistry of grapes and wine; emphasising aspects distinctive to the Australian wine industry. The course will comprise lectures and practical sessions, including a full day visit to a South Australian wine region. The course is aimed at students with an interest in wine but does not require in-depth scientific knowledge.
This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
Course Coordinator: Professor Kerry Wilkinson
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
A successful student should be able to:
1 Describe the history of the Australian wine industry. 2 Describe the morphology, growth and development of the grapevine. 3 Explain the seasonal cycle of growth of the grapevine. 4 Describe the purpose and timing of key vineyard management practices/operations in
5 Describe the changes that occur in the berry during ripening. 6 Outline the processes of winemaking that occur before, during and after fermentation. 7 Recognise important wine components and their influence on the aroma, flavour and taste of
wine, and their contribution to Australian wine styles.
8 Explain basic sensory processes and their application to technical wine evaluation. 9 Explain basic principles of winemaking and describe the winemaking processes commonly
practiced in Australia, from crushing of the grapes to the final packaging of
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)
1-9 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
1-9 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
8 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
NA 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
NA 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
Required ResourcesThere is no set textbook for this course. Required resources (including readings additional to lecture content) will be provided via MyUni.
Recommended ResourcesStudents who wish to undertake additional reading can purchase the following textbook directly from the publisher:Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).
Iland, P.G., Gago, P., Caillard, A. and Dry, P. (2009) A taste of the world of wine. Patrick Iland Wine Promotions, Adelaide.
Online LearningThis course uses MyUni to provide additional teaching materials (e.g. lecture notes, online tutorials, journal articles), past examination papers and other course information.Students should regularly access MyUni via the MyUni website (http://myuni.adelaide.edu.au/) for important course-related announcements.
Learning & Teaching Activities
Learning & Teaching ModesThis course comprises a theoretical component supported by a practical component (as below).
The theoretical component will involve: an introductory lecture/tutorial (2 hours); viticulture lectures (10 hours); oenology lectures (9 hours) and sensory lectures (3 hours). The practical component will involve wine sensory practicals (5 x 2 hours) designed to train students’ palates in wine sensory evaluation and differentiation of different Australian wine styles.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.Students can expect this course to have a minimum workload of approximately 156 hours. This will include formal contact hours (i.e. lectures, practicals and the field trip), as well as study, reading and writing time and preparation for examinations.
Learning Activities SummaryThe Rise of an Icon course comprises the following learning activities:
The taste and olfactory system
Taste and aroma interactions
Sensory evaluation of wine
The grapevine and grapevine varieties
Grapevine structure and function
The annual growth cycle
Berry development and composition
Vineyard operations and management practices
Wine styles and classifications
Wine production (fermentation/table wine/sparkling wine/dessert wine)
Oak maturation of wine
Preparing wine for market (including packaging)
Based on Viticulture and Oenology lecture content
Basic tastes and taste interactions
White table wines
Red table wines
Field trip to a South Australian wine region
Specific Course RequirementsAttendance at all practicals (including the Field Trip) is compulsory.
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.
Type of assessment
Percentage of total assessment for grading purposes Hurdle
Outcomes being assessed/acheived Approximate timing of assessment Sensory Exam Summative 30% Yes 7,8 20th July 2016 Online Quiz Summative 10% No 1-9 Available through out the course but due 22nd July 2016 Written Assignment Summative 10% No 7 15th July 2016 Online Tutorials Formative 0% No 1-9 Available throughout the course Written Exam Summative 50% Yes 1-9 21st July 2016
Assessment DetailThe online quizzes and written examination will assess students’ knowledge and comprehension of theory presented during the course and may consist of short-answer, true/false, matching and essay-type questions. Past examination papers are available as assessment exemplars and can be accessed via MyUni.
The assignment will assess student's ability to analyse, evaluate and synthesise information, including course content. The sensory examination will assess students’ ability to: (i) identify important wine attributes and their influence on the taste and smell of wine; and (ii) describe the appearance, smell and taste of different wine types and styles.
To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials will be made available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only (i.e. do not contribute to students’ final marks).
SubmissionThe assignment will need to be submitted as per instructions from the Course Coordinator.
Late submission will result in a penalty of a 10% reduction in the mark achieved for each working day.
Extensions will only be granted in exceptional circumstances. Students can expect to receive their results within two weeks of the due date/examination date (but typically earlier).
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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