成人大片

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

National Wine Centre (NWC), Corner of Botanic and Hackney Road, Adelaide, SA 5000

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

LECTURE AND PRACTICAL TIMETABLE

Pre-semester programme 15th to 26th February

Monday 15th February

10.00 am – 11.00 am CH Lecture: Introduction to winemaking SC
11.00 am – 12.30 pm CH Students assigned to groups and fruit is allocated SC, PG
12.30 pm – 1.30 pm Coombe Vineyard Vineyard layout and management practices. PE

LUNCH

2.00 pm – 5.00 pm CH Tour of Facility and Lecture: Wine Options SC

Student group photos taken. Assessment of allocated vines and fruit

Tuesday 16th February

9.00 am – 10.00 am CH Lecture: Fermentation management RM
10.00 am – 12.00 pm CH Lecture: Active dry wine yeasts PG

LUNCH

1.00 pm – 2.00 pm Rotation WSL Group A: Discuss winemaking project Group B: Induction of Laboratory and Floor CF, SC, PG JB, AB
2.00 pm – 3.00 pm Rotation WSL Group B: Discuss winemaking project Group A: Induction of Laboratory and Floor CF, SC, PG JB, AB

Wednesday 17th February

8.00 am-10.00 am Coombe Vineyard Ripening Tutorial SC
10.00 am – 11.00 am Rotation WSL Group C: Discuss winemaking project Group D: Induction of Laboratory and Floor CF, SC, PG JB, AB 11.00 am – 12.00 pm Rotation WSL Group D: Discuss winemaking project Group C: Induction of Laboratory and Floor CF, SC, PG JB, AB

Thursday 18th February

10.00 am – 12.00 pm CH Lecture: Practical vineyard and winemaking issues SC

LUNCH

1.00 pm – 3.00 pm CH Lecture: Control of malolactic fermentation PG
3.00 pm – 4.00 pm CH Tutorial: Q and A SC, PG

Friday 19th February

9.00 am – 12.00 pm NWC Lecture and Tasting: Oxygenation of wines during fermentation Martin Day, Paul Smith, AWRI

LUNCH

1.00 pm – 5.00 pm NWC Tasting of 2014/2015 student wines SC

Monday 22nd February

9:00am – 5:00pm CH Lecture: OHS – Winery Safety PG

Tuesday 23rd February – Thursday 25th February 9:00am – 5:00pm WSL Fruit processing, Supergroup updates, Group meetings, Tutorial, Presentation preparation ALL

Friday 26th February

9:00 am – 1:30 pm CH Presentation: Red winemaking proposals SC, PG, RM BBQ LUNCH PROVIDED – at WSL

Semester Weeks 1 - 12

3rd March

2.00 pm – 4.00 pm CH Causes of sluggish and stuck fermentations, Dr Paul Henschke The role of SO2 in winemaking, Steve Clarke

10th March

2.00 pm – 4.00 pm CH TBC 

17th March

2.00 pm – 4.00 pm CH OHS exam

24th March 2.00 pm – 4.00 pm CH TBC

31st March 9.00 am – 1.00 pm NWC Seguin Moreau Lecture and tasting: Oak production and Uses

7th April WSL Practical Exam

28th April 9.00 am – 5.00 pm NWC Tannin project

5th May 9.00 am – 5.00 pm NWC Tasting of world red wine styles Sensory Exam

12th May 10.00 pm – 12.00 pm 1.00 pm – 3.00 pm WSL Red pressings tastings – Groups A and B Red pressings tastings – Groups C and D

19th May 9.00 am – 5.00 pm NWC Student Final Presentations

26th May No Classes 12 2nd June No Classes

Assessment Task	Task Type		Weighting	Learning Outcome
Red Winemaking proposal and presentation	Formative and Summative	Group mark	10%	1,6,7,8
OH&S examination	Formative and Summative	Individual mark	10%	5
Sensory Practical	Formative and Summative	Individual mark	10%	1
Red wine quality and final presentation	Formative and Summative	Group mark	10%	1,2,3,6,7
Diary and Practical Competency Assessment	Formative and Summative	Individual mark	10%	6,7
Final Examination	Summative	Individual mark	50%	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, 10%)

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 Stephen Clarke 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.

OHS exam (Individual Mark, 10%) A 2 hour, short answer written exam based on Work Health and Safety principles and legislation as presented in lectures.

Sensory exam (Individual Mark, 10%) A 2 hour tasting exam of wines selected directly from the European red wine tasting. The exam is marked based on the accuracy of sensory descriptors and their relevance to that specific style.

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 Stephen Clarke via email by 5:00 PM on the date indicated in the Course Handbook. Each group will present that proposal at the National Wine Centre 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 practical exam (Individual Mark, 10%) Diary: Each student must submit a personal diary divided into two sections, one each for the white juice and red wine production activities. In chronological order, the diary is to contain details of 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. This diary is to be submitted with the red wine presentation. Practical Exam: A 45-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 15 minutes using and discussing each randomly selected piece of equipment or process.

Final Exam (50%) 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). Due to the practical and industry focussed nature of this course, students must achieve at least 50% of the available marks in the final exam to pass the course. This is to ensure mastery of core discipline elements relevant to professional practice.

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.