成人大片

Associate Professor Paul Grbin (PG) Tel: 8313 7302 Mob: 049 791 6265 Email: paul.grbin@adelaide.edu.au Rm. 107 Hickinbotham Roseworthy Wine Science Laboratory 
Ms. Jill Bauer (JB) Tel: 8313 6770 Email: jill,bauer@adelaide.edu.au Rm 108 Hickinbotham Roseworthy Wine Science Laboratory
Mr Ben Bike (BP) Tel: 0418 825 269 Email: benjamin.pike@adelaide.edu.au Rm 106a Hickinbotham Roseworthy Wine Science Laboratory
Dr Richard Muhlack (RM) Tel: 8313 6771 Email: richard.muhlack@adelaide.edu.au Rm 106b Hickinbotham Roseworthy Wine Science Laboratory

Please note that due to different climate/weather conditions and vintage period each year, students must check the course-specific detailed timetable, provided in PDF format in the Course Outline section on MyUni.

On successful completion of this course, students will have:

1	Enhanced their understanding of the winemaking processes.
2	Become familiar with the operation of vintage machinery.
3	Gained experience and attain a basic level of competence in routine cellar operations.
4	Gained an appreciation of the necessity for routine chemical and microbiological analyses during the winemaking process.
5	Gained experience in cellar safety procedures.
6	Gained an awareness of the practical organisation required in winery, including the planning of daily winery operations and recording of all such activities.
7	Gained an appreciation of the importance of organisational skills.
8	Gained experience in functioning within a teamwork approach.

Textbooks:

The following laboratory manuals contain information that will be useful in planning and carrying out a wide range of cellar operations:

Iland, P., Bruer, N., Edwards, G., Caloghiris, S. and Wilkes, E. Chemical analysis of grapes and wines: techniques and concepts 2nd Edition: Adelaide: Patrick Iland Wine Promotions Pty Ltd: 2013.

Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. Montoring the winemaking process from grapes to wine: techniques and concepts 2nd Edition: Patrick Iland Wine Promotions Pty Ltd, Adelaide: 2012.

Iland, P. Grbin, P. Grinbergs, M. Schmidtke, L and Soden, A. Microbiological Analysis of Grapes and Wine: Techniques and Concepts: Adelaide: Patrick Iland Wine Promotions Pty Ltd: 2007.

General Reading List

Articles from

• Australian and New Zealand Grapegrower and Winemaker;

• Australian Journal of Grape and Wine Research;

• Practical Winery;

• Seminar Proceedings of The Australian Society of Viticulture and Oenology;

• The American Journal of Enology and Viticulture, and

• Wine & Viticulture Journal


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. & Edwards, C. G. Wine Microbiology 2nd Edition: New York: Chapman & Hall: 2007.

Ough, C.S. Winemaking Basics: New York; The Haworth Press: 1992.

Schahinger, G. and Rankine, B. Cooperage for Winemakers: A manual on the construction, maintenance and use of oak barrels; Adelaide: Ryan Publications; 1992.

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.

MyUni: Teaching materials and course documentation may be posted on the MyUni website.

This course has a strong practical nature that provides students with hands-on winemaking experience over the vintage period. Leactures, tutorial and practical classes are the main course components. Seminars presented by industry experts are also incorporated.

During the course, students will be grouped to produce one red wines and a white juice, each from 700 kg of fruit, in the Hickinbotham Roseworthy Wine Science Laboratory on the Waite Campus, under supervision. Students may also have chances to participate in grape harvesting, sampling, processing, and various class tastings which demonstrate wine sensory characteristics associated with key winemaking procedures. The course introduces students to the planning and managing of winemaking strategies, and importantly, complements the theory covered in the other wine technology courses specific to table wine production.

Students will work in small groups (maximum 4 students) to prepare white juice (for future vinification in the Semester 2 course Fermentation Technology) and red wine. All decisions concerning the proposed red wine style and the processes required for its achievement will be made collaboratively and following discussion with academic staff. Practical introductions to winemaking equipment in the Wine Science Laboratory will include competence-based assessment. Students will work in groups throughout the winemaking process; finished wines will be presented to the entire class in a structured seminar that includes sensory evaluation of the wine and analysis of the decisions and actions taken at each stage in the conversion of grapes to wine.

  Lectures, seminars and demonstrations have been arranged to complement the practical nature of this subject.

A student enrolled in a 3 unit course should expect to spend, on average 12 hours per week on the studies required.

LECTURE TIME AND LOCATION The course has been allocated substantial time blocks each week. This is to ensure sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, some flexibility exists for students to negotiate additional time periods with the academic staff or to allow for early morning grape picking, lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

Lectures, tutorials and tastings will take place in the following locations outlined in the timetable:

Winery Tute Room (WSL), Level 1, Hickinbotham Roseworthy Wine Science Lab, Building 18, Gate 2D, Waite Campus

Charles Hawker Building (CH), Room 107, Conference Centre, Waite Campus


NOTE: No winery work may take place during any scheduled lecture and tutorial times.

LECTURE AND PRACTICAL TIMETABLE

Pre-semester programme begining Monday the third week of February

WEEK 1 of Intensive

Monday
10.00 am – 11.00 am Introduction to Course & Winery Record Keeping
11.00 am – 12.30 pm Students assigned to groups and fruit is allocated
12.30 pm – 1.30 pm Coombe Vineyard Vineyard layout and management practices

2.00 pm – 5.00 pm Tour of Facility and Chemical Analysis Practice Sessions

Student group photos taken. Assessment of allocated vines and fruit

Tuesday
9.00 am – 10.00 am Lecture: White Juice Preparation
10.00 am – 12.00 pm CH Wine Options and Introduction to Cellar Floor

1.00 pm – 6.00 pm Rotation: Indiviual Group Discussions of Winemaking Projects

Wednesday
9.00 am-11.00 am Lecture: Use of Yeast & Nitrogen
12.00 pm - 6.00 pm Rotation: Indiviual Group Discussions of Winemaking Projects

Thursday
9.00 am – 11.00 am Lecture: Red Winemaking
11.00 am – 1.00 pm Lecture: Control of MLF

1.00 pm – 6.00 pm Vineyard Visits

Friday
9.00 am – 5.00 pm Vineyard Visits

WEEK 2 of Intensive

Monday
9:00 am – 12:00 pm Group meetings, Vineyard Visits, Presentation Preparation

1.00 pm – 5.00 pm Tasting: Previous Student Wines V20-21

Tuesday
9.00 – 4.00 pm Work, Health & Safety Induction (COMPLUSORY)

Wednesday – Thursday
9.00 – 5.00 pm Fruit processing, Group meetings, Presentation Preparation

Friday
9:00 am – 2.00 pm Presentation: Red winemaking proposals

Normal Semester Weeks 1 - 10

Week 1

1.00 pm – 3.00 pm Lecture: Causes of sluggish and stuck fermentations, Prof Paul Henschke

Week 2

1.00 pm – 3.00 pm Lecture: Oak in Winemaking, Prof Kerry Wilkinson

Week 3

1.00 pm – 3.00 pm WHS exam

Week 4

1.00 pm – 3.00 pm Lecture & Tasting: Oak production and uses

Week 5

9.00 am – 5.00 pm Tasting: European Red Wines

Week 6

9.00 am – 5.00 pm Practical Exam (students will be allocated a specific 15 minunte exam slot)

Week 7

1.00 pm – 5.00 pm Tasting: Chardonnay Winemaking Techniques, John Geldhill (WIC Winemaking Services)

Week 8

1.00 pm – 5.00 pm Tasting: Grenache (Guest)

Week 9

1.00 pm – 5.00 pm Tasting: Shiraz (Guest)


Week 10

9.00 am – 5.00 pm Student Final Presentations

Week 11 – 12 No Classes

INFORMATION RELATING TO SAFETY MATTERS, GRAPE SAMPLING AND TRAVEL, GRAPE-PICKING AND PROCESSING.

Report all injuries, however trivial, immediately to the person in charge so that appropriate action may be taken and reports made. Injuries may be treated by local area First Aid or if by calling an Ambulance (0-000). Fill out an injury report form, obtainable from UTU, for all incidents.

The following members of staff are trained in first aid: Jill Bauer

• SAFETY MATTERS

Student groups and/or individuals who require access to vineyards for sampling/ harvesting and WSL Laboratory and Cellar must make the necessary booking(s) with academic staff.

While working in vineyards, students are reminded of the need to protect themselves from the sun (hats, sunscreen etc.).

Students working in laboratories must wear laboratory coats. Students are to provide their own laboratory safety glasses.

Students working in the winery cellar must wear protective clothing at all times - overalls, boots and hard hats (in designated areas only). Open footwear is prohibited from the winery floor and laboratories. Loose clothing is not acceptable.

• THE USE OF LABORATORY GLASSWARE IS NOT PERMITTED IN THE WINERY CELLAR.

Winery vessels used for juice/wine storage and fermentation must be clearly labelled with juice/wine ID. This must be done with tags and removable tape. Under no circumstances should such vessels be directly written upon.

STUDENTS ARE NOT ALLOWED TO DRIVE THEIR OWN CARS TO THE VINEYARDS

Sample bags, marking pens, esky’s, cleaning and drinking water will be made available.

Student groups sourcing fruit from the Waite Vineyard must first report to the staff member on duty at the WSL Laboratory, collect sample bags and esky before proceeding to the Waite Vineyard.

In most cases, the WSL laboratory will be available to students for analyses of grape samples immediately following their return from the vineyards.

Grape picking and processing

Following approval from lecturer-in-charge, respective student groups must agree on only one time (a 4 to 5 hour period) for the picking operation. This is necessary to ensure the availability of supervising staff and transport.

The processing of the harvested fruit must be pre -booked to ensure access to the WSL cellar and laboratory.

SAFETY DATA SHEETS

Safety data sheets (SDS’s) are available for all major hazardous substances used in winemaking. SDS data sheets have been included in the Cellar Safety Manual and should be studied. Note that SDS’s contain information on the properties of a substance, health hazard information, precautions for use and first aid information. Students using substances for the first time should get into the habit of referring to the appropriate data sheet(s) prior to use. SDS’s have also been made available in the laboratories and cellar for your reference.

Assessment Task	Task Type		Weighting	Hurdle	Learning Outcome
Red Winemaking proposal and presentation	Formative and Summative	Group mark	0%	No	1,6,7,8
WHS examination	Formative and Summative	Individual mark	10%	No	5
Practical Exam	Formative and Summative	Individual mark	10%	No	1,2,5
Red wine quality and final presentation	Formative and Summative	Group mark	10%	No	1,3,6,7,8
Diary and Record Keeping	Formative and Summative	Individual mark	20%	No	6,7
Final Examination	Summative	Individual mark	50%	No	1,2,3,4,6

LANGUAGE

Our students are from many countries, and speak in many different languages. The language of tuition and assessment of all courses at the 成人大片 is English. Our teaching and demonstrating staff work exclusively in English and it is vital therefore that all discussion and communication between students in all class situations is in English only. This is of particular importance considering the practical nature of this subject in which the Health, Safety and Well-being of all participants are at all times the most important consideration.

ASSESSMENT DETAILS

Red winemaking proposal and presentation (Group mark, formative) Each student group is required to submit a winemaking proposal for presentation. The proposal should be of no more than 5 slides and describe how the group intends to produce the desired style from the grapes provided.

Information that should be included:Background to Fruit and vineyard; Fruit parameters (ideal or actual) - TA, pH, Baumé, Flavour characteristics; Winemaking steps (flow chart); SO2 regime; Crushing; Fermentation vessel; Yeast and temperature (fermentation rate) ; Cap management; Pressing options; Yeast nutrition; Oak treatment. References must be included.

Proposals must be submitted to Paul Grbin via email by 5:00 PM on the date indicated in the Course Handbook. A representative from each group will present that proposal on the final Friday of the pre-Semester session. Each presentation should be no longer than 5 minutes. 5 minutes will be allocated for discussion. Attendance by all group members is compulsory and members should be prepared to participate in discussions.

WHS exam (Individual Mark, 10%) A 1 hour, short answer written exam based on Work Health and Safety principles and legislation as presented in lectures.

Red winemaking final presentation (Group mark, 10%) Each student group is required to submit a presentation of their final wine. The presentation should go for no more than 15 minutes and describe the required style, vinification steps taken to produce the final product, a clear discussion about any vinification difficulties and clear logical solutions to any production faults. All groups must submit their presentations to Paul Grbin via email by 5:00 PM on the date indicated in the Course Handbook. Each group will present on the date indicated in the Course Handbook. Groups will be allocated a time randomly on the day. Attendance by all group members is compulsory and members should prepare to participate in their presentation and discussions.

Diary and record keeping (Individual Mark, 20% + Group Mark 5% InnoVint Records) The Diary is a key element in this course. Each student must submit a personal diary divided into sections, one for the white juice and red wine production activities, plus all tasting notes from formal tasting classes.
In chronological order, the diary is to contain details of the student’s individual participation/contribution in vineyard, laboratory and cellar operations, including calculations, analytical results and tasting notes. Personal diaries and fermentation record keeping will be randomly inspected by academic staff throughout the semester. All record keeping is undertaken via Diary and Innovint. Each group will be expected to maintain all winemaking records via InnoVint, a computer-based data management system. These records are to be kept up-to-date with all maturity samples, picking and processing actions, additions (e.g. SO2, enzymes, tartaric acid, yeast, bacteria, finings etc) analysis, juice or wine movements. The InnoVint system will also be used to generate work orders to outline major activities that need to be undertaken. Students are also are supplied with a clipboard with blank fermentation templates to keep real-time fermentation curves. Groups are required to update these all records daily. Updated fermentation records will be required for all meetings with academic staff. Fermentation record keeping and InnoVint records will be randomly inspected by academic staff throughout the semester.

Practical Exam (Individual Mark 15%) A 15-minute practical exam will test each student’s knowledge of three different pieces of winery equipment and/or winery process. Individuals will be asked to spend 5 minutes using and discussing each randomly selected piece of equipment or process.


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 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 or more late without an approved extension can only receive a maximum of 50% of the mark.