OENOLOGY 7530EX - Grape and Wine Production
External - Trimester 3 - 2019
General Course Information
Course Code OENOLOGY 7530EX Course Grape and Wine Production Coordinating Unit School of Agriculture, Food and Wine Term Trimester 3 Level Postgraduate Coursework Location/s External Units 3 Contact Online lectures 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.
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) 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)
1-8 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
7,8 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
7 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
1-8 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
Iland, Dry, profit and Tyerman (2012) The Grapevine: from the science to the practice of growing vines for wine (Patrick Iland Wine Promotions).
In addition to the required text book, students are encouraged to consider purchasing books from a recommended reference list, so as to build a sound professional library. The recommended books, which deal with viticulture, winemaking and sensory evaluation, are also available from the library.
Online LearningThis course uses MyUni to provide additional teaching materials (e.g. the study guide, 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 will be delivered by the following means:
2 hour lecture per week (for internal students)
Study guides (for external students)
Online content (for internal and external students)
5 day Residential School during the mid-semester break (for internal and external students)
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.
Students in Grape and Wine Production can expect 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 course content will include the following:
Weekly lectures covers topics in climate and viticulture, grape varietires, vineyard site selection and management, harvesting, cellar operations, white and red winemaking, sparkling and fortified winemaking, sensory, oak maturation and packaging. Lectures also introduce
technology and innvocation in vineyard and winemaking.
Tutorials are online and based on viticulture and oneology contents.
Residential school provides sensory evaluation practice and sensory analysis techniques.
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.
No information currently available.
To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials (comprising short answer and multiple choice questions based on the specific learning objectives and outcomes of each lecture) will be made available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only.
Two online tests (one on viticulture and one on oenology,) will be given to enable students to benchmark their familiarity with course content, in particular leading up to the final exam. Completion of these quizzes is entirely optional; i.e. formative assessment only.
Sensory examinations (2 x 1.5 hours each) will be conducted during the Residential School to 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. Sensory exam papers will be promptly assessed to provide students feedback.
Students will complete a written assignment (1,500 words) based on a minor white or red grape variety grown in Australia. Students will determine the suitability of their chosen variety in different Australian wine regions (i.e. according to viticulture-based course content), the style(s) of wine that could be made (i.e. according to oenology-based course content) and the target consumer market (i.e. according to sensory-based course content).The assignment will give students an opportunity to develop their research and written communication skills; but more importantly enables students’ comprehension of course content, as well as the extent to which they can analyse and synthesise information, to be assessed.
The final examination will assess students’ knowledge and comprehension of theory presented during the course. A combination of short-answer, true/false, matching and essay-type questions may be used. 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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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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