成人大片

Lecturers assisting: Ms Jill Bauer, Assoc. Prof. Chris Ford, Assoc. Prof. Sue Bastian

Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

On successful completion of this course students should be able to:

1	Identify the processes involved in white winemaking
2	Demonstrate sensory evaluation skills for white wine, beer and cider
3	Plan, manage and evaluate a winemaking strategy
4	Produce and critically evaluate a white wine
5	Apply theories learnt and reflect these in their own white winemaking experiences

Textbooks:
Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2012) Monitoring the winemaking process from grapes to wine: techniques and concepts (2nd Ed): Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
Iland, P., Bruer, N., Edwards, G., Caloghris, S. and Wilkes, E. (2012) Chemical analysis of grapes and wine: techniques and concepts (2nd Ed): Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
General Reading List
A detailed reading list will be available from MyUni

Articles from

• Australian & New Zealand Grapegrower and Winemaker;
• Australian Journal of Grape and Wine Research;
• Wine & Vine Journal (previously The Australian and New Zealand Wine Industry Journal);
• Seminar Proceedings of The Australian Society of Viticulture and Oenology;
• The American Journal of Enology and Viticulture

Air Liquide Australia Ltd. Publication. Wine Technology and the Pursuit of Quality: A manual on the effective use of inert gas to achieve wine quality. Compiled by D.B. Allen: 1994.

Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. Principles and Practices of Winemaking: New York: Chapman & Hall: 1996.

Fleet, G.H. Wine Microbiology and Biotechnology: Chur, Switzerland: Harwood Academic Publishers: 1993.

Fugelsang, K.C. and Edwards C.G. Wine Microbiology (2nd ed): New York: Chapman & Hall: 2007.

Zoecklein, B.W., Fugelsang K.C., Gump, B.H. and Nury, F.S. Wine Analysis and Production: New York: Chapman & Hall: 1995.

Other reference material, relating specifically to lectures will be included in lecture handouts.

Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

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).

Week	Lecture	Staff	Topic	Wednesday Prac	Firday Prac
1	1	Paul Grbin	Introduction to White Wine Vinification	White Juice Allocations	Winemaking Group Meetings
	2		Fermentation Basics	Sensory: Sweet White Winemaking
2	3	Paul Grbin	Yeast carbohydrate metabolism	Sensory: Meet Your Juices – Groups to Present 2020 White Juices	White Wine Proposals – Group Presentations
	4	Vladimir Jiranek	Sugar Transport in Yeast
3	5	Paul Henschke (UofA/AWRI)	Yeast Aroma Compunds	Inoculations; Full Juice Analyses	Fermentation Monitoring and Management
	6
4	7	Paul Henschke (UofA/AWRI)	Yeast Organic Acid Metabolism	Fermentation Monitoring and Management (Formal all attend)	Fermentation Monitoring and Management (Formal all attend)
	8
5	9	Leigh Francis (AWRI)	Relating Volatile Composition to Wine Aroma	Sensory: Chardonnay (Guest Presenter)	Fermentation Monitoring and Management
	10
6	11	Eric Wilkes (AWRI)	Copper: the Good, the Bad and the Ugly	Sensory: Riesling (Guest Presenter)	Fermentation Monitoring and Management (Formal all attend)
	12
7	13	Warwick Billings (Lobo Cider)	Cider Production	Sensory: Evaluation of Cider	Fermentation Monitoring and Management
	14
8	15	Paul Grbin/Jill Bauer	European Wine Classification	Sensory: European White Wines Part 1	Sensory: European White Wines Part 2
	16
9	17	Chris Ford	Beer Production and Technology	Preparation of wines for fining practical	Sensory: Fining and Blending Trials Round Table
	18
10	19	Chris Ford	Beer Production and Technology	Sensory: Evaluation of Beer	Sensory: Warm Climate Wines (Guest Presenter)
	20
11	21	Chris Ford	Beer production and technology	Sensory: Evaluation of Beer	Sensory: Wine show judging (Sue Bastian)
	22
12		Paul Grbin/Jill Bauer	Student wines final presentation		No Classes

Assessment Task	Task Type	Due	Weighting	Hurdle?	Learning Outcome
White winemaking proposal	Formative	Week 2	0%	No	1,3
Sensory Practical Skills	Formative and Summative	Week 4	10%	No	2,4
Reflective diary, winemaking and analysis records	Formative and Summative	Week 7 & 12	35%	No	2,4,5
Final presentation including wine outcomes	Formative and Summative	Week 12	15%	No	3,4,5
Final Exam	Summative	Exam Period	40%	No	3,4,5

To successfully complete the course the student must demonstrate attendance at all practical sessions shown in the practical program.

White winemaking proposal (0%)
White winemaking proposal – group work. The first part is a presentation to be made as a group in week 2. You will be given feedback on the feasibility of your proposed wine, with suggestions offered by the academic staff to enhance your winemaking project. This formative feedback will include improvements related to your presentation, to support the final presentation.

Sensory Practical Skills (15%)
Working in groups of 4 students, each group will be provided with a wine to evaluate. The group will be asked to answer a series of quiz questions related to their sensory evaluation of the wine style and wine quality. Based on the feedback from this quiz each group will then be required to prepare a brief wine review (video or written). This review will describe the wine style and assess critical quality parameters.

Reflective Diary, Winemaking and Analysis Records (35%)
The Reflective Diary record of winemaking activities should include observations and comments pertaining to the operations in which you are involved. This record of winemaking activities can be written in point form but should describe important winemaking processes in detail and in the correct order of their execution. For example, all major unit process steps such as fermentation, racking, all fining trials and subsequent additions made to wines should include quantities of reagents used and calculations to justify addition rates. If a particular process is repeated during the vintage it can be recorded in detail on the first occasion using a date or process code and simply be referred to on subsequent occasions with any variations noted. However, when a deliberate variation to a unit process or operation is made, it is important that this variation is described in detail and justified. It is important that the logic behind and the rationale for the winemaking techniques and processes be explained and reflected on; for example, how is exposure to oxygen minimised in the transfer of white wine? All laboratory records, calculation, and regular sensory evaluations must be included. A final sensory evaluation and full analytical profile of the student’s wine must be included at Week 12 of semester. Diaries will also be submitted at Week 7 for formative feedback on the students’ progress. Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries. Each Student Winemaking Groups will be assessed based on the quality, accuracy and consistency of their analytical data and record keeping using the University’s Electronic Winery Data Management Software, this will be included as a 5% component of the Reflective Diary.

Final wine outcome and presentation (10%)
This will be in the form of a presentation to be made in week 12, at which you will describe your winemaking intentions, activities and outcomes and, most importantly, demonstrate a high degree of understanding of the outcomes achieved. The wine made during the seminar will be presented and peer assessed by the class.

Marks will be allocated for this Assignment in the following way: (i). Up to 2.5 for your individual contribution to the group presentation, principally based on the evidence of an understanding of the outcomes achieved for your chosen wine style. (ii). Up to 5 for the overall quality of the group presentation, including a detailed understanding of the winemaking choices selected to achieve the desired outcome, and demonstrated awareness of alternatives and potential solutions to any difficulties that were experienced. (iii). Up to 2.5 for the class evaluation of your wine, based on the final wine quality and its proximity, or otherwise, to the style originally selected.

Final Exam (40%)
A 2-hour final summative exam will be given at the end of the semester to ensure cumulative knowledge of all course material (lectures, and practicals).

Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.