OENOLOGY 7530EX - Grape and Wine Production
External - Semester 2 - 2015
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General Course Information
Course Details
Course Code OENOLOGY 7530EX Course Grape and Wine Production Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Postgraduate Coursework Location/s External Units 3 Contact External, plus 5 day residential school during mid-semester break Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 7000NW/EX Incompatible OENOLOGY 7019WT, OENOLOGY 7028WT and OENOLOGY 7515WT Restrictions Not available for UG or PG Viticulture & Oenology students Assessment Sensory exam, online quizzes, written assignment and final exam Course Staff
Course Coordinator: Professor Kerry Wilkinson
Course Timetable
The full timetable of all activities for this course can be accessed from .
This course comprises a theoretical component supported by a practical component. The theoretical component will be delivered via study guide modules comprising: viticulture content; oenology content; and sensory content. The practical component will involve: a 5 day Residential School held September 22nd to 25th. The practical sessions are designed to complement the study guides, and to train students’ palates in wine sensory evaluation and the differentiation of different wine types and styles. -
Learning Outcomes
Course Learning Outcomes
Students who successfully complete this course should be able to:1 Explain the climate and soil requirements that underpin site selection and vineyard establishment. 2 Discuss the impact of viticultural management practices on grape yield and quality. 3 Describe and compare the varietal characteristics of red and white cultivars of importance to the Australian wine industry. 4 Describe and compare the winemaking processes employed in the production of Australian sparkling, table, dessert and fortified styles of wine. 5 Discuss the importance of packaging to wine quality and the factors that affect packaging performance. 6 Describe and evaluate recent innovations in grape and wine production. 7 Evaluate and communicate the sensory attributes of different wine styles using appropriate technical terminology. 8 Use basic sensory analysis techniques to assess consumer acceptability of wine.
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) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-8 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1-4 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 7-8 A proficiency in the appropriate use of contemporary technologies. 1-8, A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-8 -
Learning Resources
Recommended Resources
The textbook recommended for this course is listed below and may be purchased through Unibooks, which is located at the North Terrace Campus (8223 4366). Alternatively, the book can be ordered directly from Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).
Recommended textbook: Iland, Dry, Proffitt and Tyerman. The Grapevine: from the science to the practice of growing vines for wine.
In addition to the recommended text book, students are encouraged to consider purchasing some of the reference books listed below, so as to build a sound professional library. These 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.
Viticulture
·Coombe, B.G. and Dry, P.R. editors (1992). Viticulture Volume 2: Practices (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.
·Rankine, B.C. (1990) Tasting and enjoying wine: a guide to wine evaluation for Australia and New Zealand. Winetitles.Online Learning
This course uses MyUni to provide additional teaching materials (e.g. the study guide, lecture notes, online tutorials, 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 delivered via study guide modules comprising: viticulture content; oenology content; and sensory content. The practical component will involve: a 5 day Residential School held September 22nd to 25th. The practical sessions are designed to complement the study guides, and to train students’ palates in wine sensory evaluation and the differentiation of different wine types and styles.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Students can Grape and Wine Production to have a minimum workload of 156 hours. This will include formal contact hours (i.e. the Residential School), as well as study, reading and writing time, completion of assignments and preparation for examinations.Learning Activities Summary
The Grape and Wine Production course comprises the following learning activities:
Study Modules:
Viticulture:
Climate and viticulture
Red and white grape varieties
Site selection and vineyard management
Oenology:
Harvesting/Processing/Cellar Operations
White and red winemaking Sparkling and fortified winemaking
Oak maturation and packaging
Technology and innovation
Sensory:
Sensory analysis for consumer research
Tutorials (online): Based on Viticulture and Oenology content
PRACTICAL COMPONENT
Residential School:
Variations in white wine body and style
Variations in red wine body and style
Sparkling wine and Champagne
Australian and international fortified wines
Sensory analysis techniquesSpecific Course Requirements
Students are expected to attend all session of the Residential School. -
Assessment
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
The assessment for this course will comprise:
% of final marks Due date (a) Written assignment 20 Approximately Week 10 (b) Sensory examination 30 To be held during the Residential School (c) Written examination 50 To be held during the end of semester exam period TOTAL 100 Assessment Related Requirements
To successfully complete the course, students must:
attend all sessions of the Residential School;
gain an overall scaled mark of at least 50% for all assessments;
gain a minimum mark of at least 50% for the sensory examination, i.e. (b) above; and
gain a minimum mark of at least 40% for the written examination, i.e. (c) above.Assessment Detail
The assignment will assess student's ability to analyse, evaluate and synthesise data, as well as course content. It also provides an opportunity for students to develop their reserach and written communication skills.
The sensory examination will assess students’ ability to: (i) describe the appearance, aroma, flavour, taste and mouthfeel properties of different wine types and styles; and (ii) to apply different sensory analysis techniques to investigate consumer acceptability of wines.
The written examination will assess students’ knowledge and comprehension of theory presented during the course and may consist of short-answer, true/false, matching and essay-type questions. Past examination papers are available as assessment exemplars and can be accessed via MyUni.Submission
Students will be expected to submit their written assignment online, using MyUni's TurnItIn (i.e. plagiarism detection software) capability.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 .
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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.
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