OENOLOGY 3003WT - Wine Packaging and Quality Management III
Waite Campus - Semester 2 - 2024
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General Course Information
Course Details
Course Code OENOLOGY 3003WT Course Wine Packaging and Quality Management III Coordinating Unit Wine Science Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 3007WT and OENOLOGY 3047WT. Master of Wine Business students can enrol without Pre-requisite. Assessment Practicals, reports, written assignments & exams Course Staff
Course Coordinator: Dr Richard Muhlack
Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
Successful students will be able to:
1 Demonstate an awareness of the physical and chemical properties of packaging materials and how these affect the 'shelf life' of wine. 2 Understand the principals of filling machines and make correct decisions in matching filling machine types to particular wine types 3 Demonstrate an awareness of modern packaging materials & products including containers, closures & bottle decorations. 4 Understand how to prepare a wine for final packaging and have an awareness of how to treat difficult or problem wines prior to packaging. 5 Understand how modern bottling lines are prepared, operated, monitored and shutdown. 6 Understand how taints can be caused in wine, how agrochemical maximum residue limits are derived for wine and how taint contaminants and agrochemical residues are assayed in wine 7 Understand and accept quality management disciplines, techniques and attitudes and how they apply and are increasingly being applied to the wine industry. 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.
1,2,3,4,5,6 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.
4,7 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.
1,4 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.
1,2,3,5 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.
Not addressed 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.
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Learning Resources
Recommended Resources
Recommended Reading: Taming the Screw : A Manual for Winemaking with Screw Caps
By (author) Tyson Stelzer , Edited by Jeffrey Grosset , Edited by Michael Brajkovich.
Publication date 01 Dec 2005
Publisher Wine Press
Publication City/Country Rochedale, Australia
Illustrations note technical drawings: diagrams: photographs
ISBN10 0958062846
ISBN13 9780958062848Online Learning
Students should regularly login to MyUni via the MyUni website
(http://myuni.adelaide.edu.au/) for important course-related announcements. Teaching materials,
past examination papers and course documentation will also be posted on this site. -
Learning & Teaching Activities
Learning & Teaching Modes
Lectures and Practicals
Students unable to attend face to face will be offered an online alternativeWorkload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A full-time student should expect to spend, on average, a total of 48 hours per week on
their studies. This includes both the formal contact time required to the course (e.g.
lectures, tutorials, practicals), as well as non-contact time (e.g. reading and revision).
For a 3-unit course, the expected workload would be, on average, 12 hours per week.Learning Activities Summary
Week Lecture Topic Presenter Practical Class 1 Course introduction; Introduction to HACCP PG No practical Quality management systems PG 2 No lectures (ASVO Mildura Seminar) Tartaric acid QC practical (PG & SC) 3 Quality Management systems: application in the wine industry Guest Practical: Commerical acceptablity of wine: tasting and presentation (SC) Continuous improvement Guest 4 Quality accreditation and accurate measurement Guest Packaging line observations and recommendations (PG & SC) Interface between QM & regulatory requirements Guest 5 Preparing wine for bottling SC Field Trip: O-I Asia Pacific (PG) Introduction to bottle filling PG 6 Bottling line design Guest Field Trip: Portavin (PG) Glass and bottle manufacture PG 7 Labeling technology PG Practical: Bottling – red and white wines (SC & PG) Cork – physical & chemical properties; production PG 8 Soft-pack technology Guest Field Trip: Cork Supply/Studio Labels (PG) Screw cap technology PG 9 Oxygen in wine development in bottle & alternative closures Guest Field Trip: O-I Asia Pacific (PG) 10 Packaging & winemaking Guest Practial: Cork QC (PG & SC) 11 Packaging as a marketing tool Guest Field Trip Taints & trouble with corks PG 12 Packaging Innovation Assignment Assessment PG Practical: taints tasting (SC) -
Assessment
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 Summary
Assessment Task Task Type Due Weighting Hurdle Learning Outcome HACCP Packaging line observations and recomendations Formative & Summative Week 8
25% No 1,2,3 Packaging Innovation Poster Summative Week 12 25% No 1,2,3,4,5 Final Exam Summative Exam Period Semester 2 50% No 1-7 Assessment Detail
Assessment Task Due Weighting HACCP Packaging line observations and recommendations: 1500 word individual report which outlines a proposed HACCP plan for the bottling equipment located in the Hickinbotham Wine Science Laboratory. Observation and recommendations need to be included in the report including flow chart, hazard analysis, identification of critical control points, suggestions for critical limits/monitoring procedures/corrective actions. Week 8
25% Packaging Innovation Poster (25%): A group assignment desribing an innovation in relation to wine packaging, materials, equipement or process. Student will work in pairs to develop and present a poster outlining this innovation. Posters will be assessed in class by staff and peers. Week 12 25% Final Exam (50%) : 2 hour exam covering all course material Exam Period Semester 2 50% Submission
Packaging line observation and recommendations assignments should be submitted only in digital form via MyUni Assignment link for this course. All assignments will be processed through www.turnitin.com. It is recommended that pdf or word file format is used.
All reports are must be submitted by 9 am on the due date.
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 .
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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.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
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- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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