OENOLOGY 7530EX - Grape and Wine Production
External - Trimester 3 - 2022
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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 Trimester 3 Level Postgraduate Coursework Location/s External Units 3 Contact Online lectures plus 5 day residential school during mid-semester break Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 7000NW/EX or OENOLOGY 7515WT Incompatible OENOLOGY 7002WT/EX and OENOLOGY 7003WT/EX 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 .
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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) 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.
1-8 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.
7,8 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.
7 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.
1-8 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.
NA 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.
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Learning Resources
Recommended Resources
Recommended textbook:
Iland, Dry, profit and Tyerman (2012) The Grapevine: from the science to the practice of growing vines for wine (Patrick Iland Wine Promotions).
In addition to the required text book, students are encouraged to consider purchasing books from a recommended reference list, so as to build a sound professional library. The recommended books, which deal with viticulture, winemaking and sensory evaluation, are also available from the library.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 will be delivered by the following means:
2 hour lecture per week (for internal students)
Study guides (for external students)
Online content (for internal and external students)
5 day Residential School during the mid-semester break (for internal and external students)Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Students in Grape and Wine Production can expect 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, completion of assignments and preparation for examinations.Learning Activities Summary
The course content will include the following:
Weekly lectures covers topics in climate and viticulture, grape varietires, vineyard site selection and management, harvesting, cellar operations, white and red winemaking, sparkling and fortified winemaking, sensory, oak maturation and packaging. Lectures also introduce
technology and innvocation in vineyard and winemaking.
Tutorials are online and based on viticulture and oneology contents.
Residential school provides sensory evaluation practice and sensory analysis techniques. -
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
No information currently available.
Assessment Detail
Online Tutorials
To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials (comprising short answer and multiple choice questions based on the specific learning objectives and outcomes of each lecture) will be made available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only.
Online Quiz
Two online tests (one on viticulture and one on oenology,) will be given to enable students 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.
Sensory Examination
Sensory examinations (2 x 1.5 hours each) will be conducted during the Residential School to assess students’ ability to: (i) identify important wine attributes and their influence on the taste and smell of wine; and (ii) describe the appearance, smell and taste of different wine types and styles. Sensory exam papers will be promptly assessed to provide students feedback.
Written Assignment
Students will complete a written assignment (1,500 words) based on a minor white or red grape variety grown in Australia. Students will determine the suitability of their chosen variety in different Australian wine regions (i.e. according to viticulture-based course content), the style(s) of wine that could be made (i.e. according to oenology-based course content) and the target consumer market (i.e. according to sensory-based course content).The assignment will give students an opportunity to develop their research and written communication skills; but more importantly enables students’ comprehension of course content, as well as the extent to which they can analyse and synthesise information, to be assessed.
Written Examination
The final examination will assess students’ knowledge and comprehension of theory presented during the course. A combination of short-answer, true/false, matching and essay-type questions may be used. 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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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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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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