OENOLOGY 7022WT - Cellar and Winery Waste Management

Waite Campus - Semester 1 - 2022

This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students. Vintage planning; occupational health and safety, winery record keeping; microbial control, cellar hygiene; winery waste management, environmental management.

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Course Details

Course Code	OENOLOGY 7022WT
Course	Cellar and Winery Waste Management
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Postgraduate Coursework
Location/s	Waite Campus
Units	3
Contact	Up to 6 hours per week
Available for Study Abroad and Exchange	Y
Prerequisites	OENOLOGY 7028WT
Assessment	Final exam, practical reports & tutorial papers

Course Staff

Course Coordinator: Associate Professor Paul Grbin

Course Timetable

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

Course Learning Outcomes

Gain an insight into key aspects of vintage planning, logistics and scheduling and how they interrelate and their impact on productivity and wine quality
Understand the importance of winery record keeping and how this can be organised to meet quality control, accounting and legislative requirements
Have an awareness of the major potential sources of microbiological spoilage in wine, their symptoms, identification and control
Identify key winery waste production phases based on variation in liquid and solid waste, organic and salt loading
Outline major sources, environmental impacts, and management of winery waste Investigate current industry best practice in waste management, reuse and environmental management
Ability to critically assess scientific and industry literature in relation to winery management production issues

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.	1-10
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.	1-8
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.	5,8
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.	2,3,5,10
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.	9
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.	1-4

Learning Resources

Required Resources

Reading List:
Cellar Hygiene/Microbial Control
1. Astley C. (1992) Maintaining high standards of hygiene. Australian Grapegrower & Winemaker, 347:
50-51 1992.
2. Baldwin G. (1993) Practical hints on winery cleaning. Australian Grapegrower & Winemaker, 359:
9-10.
3. Iland P., Grbin P., Grinbergs M., Schmidtke L. and Soden A. (2007) Microbiological Analysis of
Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions, Adelaide.
4. Leske P. (1992) Cleaning and sanitation guidelines for winemakers. Australian Grapegrower &
Winemaker, 347: 47-49.
5. Marriott N.G. and Gravani R. B. (2006) Principles of Food Sanitation, 5th ed. Springer, New York,
USA.
6. Murphy A. (1992) Microbiological aspects of cellar hygiene. Australian Grapegrower & Winemaker,
347: 56-57.
Winery Records
7. Anon. Guide to Compliance with Australian Wine Law. Wine Australia web-site
(http://www.wineaustralia.com/en/Production%20and%20Exporting.aspx) see Compliance Section
8. Baldwin G. (1993) How important are winery records? Australian Grapegrower & Winemaker,
358: 7-8.
Winery Waste Management
9. Chapman J. (2000) Winery waste-water handbook: production, impacts, management. Winetitles,
Adelaide.
10. Deans L. (2003) Winery wastewater–scourge or opportunity? Australian and New Zealand Wine
Industry Journal, 18: 80-85.
11. Eales K., Schmid F., and Grbin P. (2010) The microbiology of winery wastewater treatment
Australian and New Zealand Wine Industry Journal, 25: 22-24
12. Seviour R.J. and Blackall L.L. (1999) The microbiology of activated sludge. Kluwer Academic
Publishers, Dordrecht
13. Eales K., Carson M., Constable J., Kumar A. and Grbin P. (2014) Winery wastewater project
refreshes understanding of treatment processes. Wine & Viticulture Journal, Jan/Feb: 36-37

Online Learning

MyUni: 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.
Email: Each student should regularly check his or her University-

Learning & Teaching Modes

Lectures & practicals

Workload

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

This course runs in the secnd half of the semester.

Week	Leture Topics	Practicals
7	• Vintage planning, costing & budgeting • Cellar hygiene & microbial control methods	Part 1: Detection of wine spoilage microorganisms in wine production /Effectiveness of hygiene practices (chemical cleaners/santisers)
8	• Wine spoilage microorganisms: Yeast & bacteria	Part 2: Detection of wine spoilage microorganisms in wine production/Effectiveness of hygiene practices (chemical cleaners/santisers) (cont…)
9	• Carbon foot-printing of wine production • Label integrity program in Australia • Cleaner production in winemaking	Guest lecture (tba)
10	• Liquid waste treatment and disposal methods and regulations/standards • Solid waste treatment and disposal methods and regulations/standards • Waste minimisation in wineries	Part 1: Analysis of winery wastewater chemical components
11	• Solid waste treatment: application • Case studies: different approaches to winery wastewater treatment • Impact of irrigation using winery recycled water	Part 2: Microbiology of winery wastewater treatment
12	• Depart 9 am, Thursday 2 June, return 4.30pm, Friday 3 June	Excursion (will include an overnight stay): Cellar Management & Winery waste treatment in the small, medium and large sized wineries (Barossa Valley)

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
Practical report (Investigation of winery yeast microflora & sanitation practices)	Formative and Summative	26 May	20%	No	4-6
Practical report (Winery Wastewater Components)	Formative and Summative	13 June	20%	No	7-10
S-component	Formative and Summative	31 May	10%	No	1-6
Final examination	Summative	Semester 1 Exam period	50%	No	1-10

Assessment Related Requirements

Students must obtain a grading of at least 45% in each section of the assessment item to attain a passing grade in this course. Marks will be deducted (5% per day) for late submission of practical reports. Students will have 10% of their practical report marks deducted for nonattendance of practical sessions and visits. The Course Coordinator will provide further details of each assessment components.

Assessment Detail

Practical report (Investigation of winery
yeast microflora & sanitation practices)

Practical report (Winery Wastewater
Components)

Final examination

Submission

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.

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.

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

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