OENOLOGY 1018NW - Foundations of Wine Science I

National Wine Centre - Semester 1 - 2021

Foundations of Wine Science I comprises three broad topic areas: viticulture, oenology and sensory evaluation. The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles. Topics covered include: grapevine structure and function; the annual growth cycle of the grapevine; the factors that influence crop yield; the source/sink balance of the grapevine; berry development and composition; wine classification; the unit operations involved in winemaking; the taste and olfactory system; and taste and aroma interactions. Practical sessions will focus in more depth on grapevine anatomy and the theory and practice of wine sensory evaluation.

Open All

Course Details

Course Code	OENOLOGY 1018NW
Course	Foundations of Wine Science I
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	National Wine Centre
Units	3
Contact	Up to 2 hours per week, plus 4 day residential school in mid-Semester break
Available for Study Abroad and Exchange	Y
Assessment	Vine anatomy practical report, industry-based case study, sensory exam and written exam

Course Staff

Course Coordinator: Professor Kerry Wilkinson

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

1	Describe the morphology, growth and development of the grapevine.
2	Describe the seasonal cycle of growth of the grapevine
3	Describe the photosynthetic process and explain the influence of factors such as light and temperature on photosynthetic activity and grape composition, yield and quality;
4	Explain the physical and compositional changes that occur in the grape berry during ripening;
5	Outline the processes involved in winemaking that occur before, during and after fermentation;
6	Explain how the basic principles of winemaking, from crushing of the grapes to the final packaging of the wine, influence wine style and quality;
7	Differentiate the basic sensory processes and their application to technical wine evaluation;
8	Recognise and evaluate the basic sensory attributes characteristic of different wine styles and communicate these using appropriate technical terminology;
9	Communicate their interpretation of experimental data in written form; and
10	Work effectively as part of a team to undertake a Small Group Discovery Experience and to communicate the SGDE outcomes via a group presentation.

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)	1-7
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	9,10
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	8-10
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1-10
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	7-10

Learning Resources

Required Resources

The suggested textbook for this course is listed below and may be ordered directly from Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).

Iland, P.G., Gago, P., Caillard, A. and Dry, P. (2017) Australian Wine: styles and tastes, people and places. Patrick Iland Wine
Promotions, Adelaide.

Recommended Resources

In addition to the required text book, students are encouraged to consider purchasing some of the recommended reference books listed below, so as to build a sound professional library. The recommended 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.

Recommended textbooks:
Viticulture
· Coombe, B.G. and Dry, P.R. editors (1992). Viticulture Volume 2: Practices (Winetitles).
· Smart, R.E. and Robinson, M. (1991) Sunlight into wine: a handbook for winegrape canopy management. 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.

Oenology
· 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.

Sensory evaluation
· Amerine, M.A. and Roessler, E.B. (1983) Wines - their sensory evaluation. WH Freeman.
· Peynaud, E. (1996) The taste of wine. Wiley.
· Rankine, B.C. (1990) Tasting and enjoying wine: a guide to wine evaluation for Australia and New Zealand. Winetitles.

Online Learning

This course will use MyUni to provide teaching materials (e.g. lecture notes and recordings, online tutorials, assessment details and/or 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 Modes

This course comprises a theoretical component supported by a practical component. The theoretical component will be via: sensory lectures (2 hours); viticulture lectures (10 hours); oenology lectures (8 hours); and wine chemistry (1 hour). The practical component will involve a 4 day Residential School to be held April 12th to 15th, for which attendance is compulsory. Practical sessions will focus on grapevine anatomy, variety identification and berry ripening, and technical wine evaluation (i.e. training in the recognition and evaluation of different wine styles and their characteristic sensory attributes). Foundations of Wine Science I also includes a Small Group Discovery Experience (see below for more details).

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

Students can expect Foundations of Wine Science 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 and preparation for examinations.

Learning Activities Summary
The Foundations of Wine Science course comprises the following learning activities:
- Lectures:
  
  Sensory:
  The taste and olfactory system
  Taste and aroma interactions
  
  Viticulture:
  The grapevine and grapevine varieties
  Grapevine morphology, growth and development
  Grapevine physiology
  Berry ripening and composition
  
  Oenology:
  Wine styles and types
  Handling the grapes and juice
  Fermentation
  Preparing wine for market
  
  Wine Chemistry:
  Acids and sulphur dioxide
- Practicals: Grapevine Anatomy
- Residential School: Variety Identification and Maturity Sampling
                                 Sensory practicals, including:
                                            Basic tastes
                                            Taste interactions
                                            Complexing factors
                                            Faults
                                            Fruit characteristics
                                            Still, sparkling, sweet and fortified wine styles
Specific Course Requirements

Attendance at all practical and Residential School sessions is compulsory.

Small Group Discovery Experience

The Small Group Discovery Experience will require students to work in groups to: (i) interview an active researcher working in a viticulture or oenology-related field; and (ii) ‘profile’ that researcher and their research via a group presentation.

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 comprises (a) a practical report, (b a small group discovery experience, (c) a sensory examination and (d) a written examination, as below:

Assessment Task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle Yes/No	Outcomes being assessed/achieved	Approximate timing of assessment
Online Quizzes	Formative	0%	No	1-6	Available throughout the course
Online Tutorials	Formative	0%	No	1-6	Available throught the course
Practical Reports	Summative	10%	No	1,4,9	11th April
SGDE	Summative	20%	No	10	9th June
Sensory Examination	Summative	25%	Yes	7,8	During the Residential School
Written Examinaton	Summative	45%	Yes	1-7	During the exam period

Assessment Related Requirements

To successfully complete the course, students must:
     Attend all practical sessions and the Residential School;
     Gain an overall scaled mark of at least 50% for all assessments; and
     Achieve the hurdle requirements associated with the sensory and written examinations (see table below).

Assessment Item	Requirement for hurdle	Is additional assessment available if student does not meet hurdle requirement?	Details of additional assessment
Sensory Evaluation	50%	No
Written Examination	40%	Yes	Replacement/Additional Assessment Exam

Assessment Detail

Online Quiz

Two online quizzes (one on viticulture and one on oenology,) will be available to students to enable them 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.

Online Tutorials

To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials will be available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only.

Practical Reports

The practical reports will assess the ability of students to collect, analyse and interpret viticultural data and berry compositional measurements. Students will complete three practicals, during which they will record and analyse observational and/or experimental data related to (i) grapevine anatomy, (ii) variety identification and (iii) berry composition and ripening. Students will
be required to submit two practical reports, comprising both data (i.e. observations and/or measurements) and answers to several questions (which require interpretation of data, drawing on appropriate theoretical course content), for formal assessment.

Small Group Discovery Experience

The Small Group Discovery Experience will require students to work in groups to: (i) interview an active researcher working in a viticulture or oenology-related field; and (ii) ‘profile’ that researcher and their research via a group presentation. More details will be provided by the Course Coordinator during class.

Sensory Examination

The sensory examinations will assess students’ ability to: (i) recognise and evalaute basic wine sensory attributes and their influence on wine aroma and taste; and (ii) describe the appearance, aroma and taste attributes characteristic of different wine styles.

Written Examination

The written examination will assess students’ knowledge and comprehension of the theory presented during the course and may consist of short-answer, true/false, and essay-type questions. One past examination paper will be made available as an assessment exemplar via MyUni.

Submission

Practical reports are to be submitted in hard copy at conclusion of the practical sessions. Submission requirements for the Small Group Discovery Experience will be outlined by the Course Coordinator in class.

EXTENSIONS AND LATE SUBMISSION
Unless an extension has been approved by the Course Coordinator in writing (i.e. via email) before the due date, late submission will result in a penalty, being 10% of the assessment’s worth for each calendar day the task is late up to a maximum of 5 working days. After 5 working days a zero result will be recorded.

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 .

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.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 成人大片 is committed to regular reviews of the courses and programs it offers to students. The 成人大片 therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

成人大片