OENOLOGY 7530WT - Grape and Wine Production
Waite Campus - Semester 2 - 2015
General Course Information
Course Code OENOLOGY 7530WT Course Grape and Wine Production Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact 2 hours per week plus 5 day residential school during mid-semester break Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 7000NW/EX or OENOLOGY 7515WT. Incompatible OENOLOGY 7002WT/EX and OENOLOGY 7003WT/EX Restrictions Not available for UG or PG Viticulture & Oenology students Course Description Grape and Wine Production will provide a broad understanding of the principles and practices of grape and wine production (viticulture and oenology) and the sensory evaluation of wine (sensory science). Course content will comprise the environmental requirements for vineyard establishment, vineyard management and operations, the production of different styles of sparkling wine, white and red table wine, dessert wine and fortified wines, and oak usage in winemaking. Practical sessions taught via a week-long Residential School held during mid-semester break, will focus on the theory and practice of wine sensory evaluation and sensory analysis techniques. The knowledge gained in this course builds on concepts learned in Foundations of Wine Science, OENOLOGY 7000NW/EX (or The Australian Wine Industry: Rise of an Icon, OENOLOGY 7515WT).
Course Coordinator: Professor Kerry Wilkinson
The full timetable of all activities for this course can be accessed from Course Planner.The Residential School will be held at the Waite Campus from Monday 22nd to Friday 25th September. Timetables for both lectures and the Residential School will be made available via MyUni.
Course Learning OutcomesStudents who successfully complete this course should be able to:
1 Explain the climate and soil requirements that underpin site selection and vineyard establishment. 2 Discuss the impact of viticultural management practices on grape yield and quality. 3 Describe and compare the varietal characteristics of red and white cultivars of importance to the Australian wine industry. 4 Describe and compare the winemaking processes employed in the production of Australian sparkling, table, dessert and fortified styles of wine. 5 Discuss the importance of packaging to wine quality and the factors that affect packaging performance. 6 Describe and evaluate recent innovations in grape and wine production. 7 Evaluate and communicate the sensory attributes of different wine styles using appropriate technical terminology. 8 Use basic sensory analysis techniques to assess consumer acceptability of wine.
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 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1-4 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 7-8 A proficiency in the appropriate use of contemporary technologies. 1-8, A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-8
Recommended ResourcesThe textbook recommended for this course is listed below and may be purchased through Unibooks, which is located at the North Terrace Campus (8223 4366). Alternatively, the book can be ordered directly from Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).
Iland, Dry, Proffitt and Tyerman. The Grapevine: from the science to the practice of growing vines for wine.
In addition to the recommended text book, students are encouraged to consider purchasing some of the reference books listed below, so as to build a sound professional library. These books, which deal with viticulture, winemaking and sensory evaluation, will be invaluable throughout your studies, as well as during your future career as a wine professional.
·Coombe, B.G. and Dry, P.R. editors (1992). Viticulture Volume 2: Practices (Winetitles).
·Davidson, D. (1995) A guide to growing winegrapes in Australia' Dianne Davidson Consulting Services Ltd.
·Dry, P.R. and Coombe, B.G. (2004) Viticulture Volume 1: Resources. Winetitles.
·Halliday, J. and Johnson, H. (2006) The art and science of wine. Mitchell Beazley.
·Iland, P.G. and Gago, P. (2002) Australian wine styles and tastes. Patrick Iland Wine Promotions.
·Ough, C.S. (1992) Winemaking basics. Food Products Press.
·Peynaud, E. (1984) Knowing and making wine. John Wiley and Sons.
·Robinson, J. Editor (1994) The Oxford companion to wine. Oxford University Press.
·Goode, J (2004) Wine Science. Mitchell Beazley.
·Rankine, B.C. (2004) Making good wine: a manual of winemaking practice for Australia and New Zealand. Sun Books.
·Amerine, M.A. and Roessler, E.B. (1983) Wines - their sensory evaluation. WH Freeman.
·Rankine, B.C. (1990) Tasting and enjoying wine: a guide to wine evaluation for Australia and New Zealand. Winetitles.
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. The theoretical component will involve: viticulture lectures (8 hours); oenology lectures (14 hours) and sensory lectures (2 hours). The practical component will involve: a 5 day Residential School held September 22nd to 25th. The practical sessions are designed to complement the lectures, and to train students’ palates in wine sensory evaluation and the differentiation of different wine types and styles.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.Students can Grape and Wine Production to have a minimum workload of 156 hours. This will include formal contact hours (i.e. lectures, practicals and the Residential School), as well as study, reading and writing time, completion of assignments and preparation for examinations.
Learning Activities SummaryThe Grape and Wine Production course comprises the following learning activities:
Climate and viticulture
Red and white grape varieties
Site selection and vineyard management
White and red winemaking
Sparkling and fortified winemaking
Oak maturation and packaging
Technology and innovation
Sensory analysis for consumer research
Tutorials (online): Based on Viticulture and Oenology lecture content
Variations in white wine body and style
Variations in red wine body and style
Sparkling wine and Champagne
Australian and international fortified wines
Sensory analysis techniques
Specific Course RequirementsStudents are expected to attend all practical sessions within the Residential School
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 SummaryThe assessment for this course will comprise:
% of final marks
Due date (a) Written assignment 20 Approximately Week 10 (b) Sensory examination 30 To be held during the Residential School (c) Written examination 50 To be held during the end of semester exam period TOTAL 100
Assessment Related RequirementsTo successfully complete the course, students must:
attend all sessions of the Residential School;
gain an overall scaled mark of at least 50% for all assessments;
gain a minimum mark of at least 50% for the sensory examination, i.e. (b) above; and
gain a minimum mark of at least 40% for the written examination, i.e. (c) above.
Assessment DetailThe assignment will assess student's ability to analyse, evaluate and synthesise data, as well as course content. It also provides an opportunity for students to develop their reserach and written communication skills.
The sensory examination will assess students’ ability to: (i) describe the appearance, aroma, flavour, taste and mouthfeel properties of different wine types and styles; and (ii) to apply different sensory analysis techniques to investigate consumer acceptability of wines.
The 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.
SubmissionStudents will be expected to submit their written assignment online, using MyUni's TurnItIn (i.e. plagiarism detection software) capability.
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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