OENOLOGY 2505EX - Grape and Wine Production II
External - Semester 2 - 2015
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General Course Information
Course Details
Course Code OENOLOGY 2505EX Course Grape and Wine Production II Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate 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 1018NW or OENOLOGY 3515WT Incompatible OENOLOGY 1001EX/WT & OENOLOGY 2500EX/WT Restrictions Not available to Viticulture and Oenology students Assessment Sensory exam, onlin quizzes, written assignment, 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
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
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. -
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.
Students can Grape and Wine Production 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:
Week
Lecture Content
Week
Lecture Content
1
Climate and Viticulture
7
White and Red Winemaking
2
White Grape Varieties
8
3
Red Grape Varieties
9
4
Site selection and Vineyard Management
10
Sparkling and Fortified Winemaking
5
Harvesting/Processing/Cellar Operations
11
Oak Maturation and Packaging
6
Sensory
12
Technology and Innovation
Tutorials (online): Based on Viticulture and Oenology course content
Residential School: Sensory evaluation of: White wines
Red wines
Sparkling wines
Fortified wines
Sensory analysis techniques
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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
Assessment Task Task Type Percentage of total assessment for grading purposes Hurdle (Yes/No) Learning Outcome Approximate timing of assessment Online Tutorials Formative 0% No 1-6 Available throughout the duration of the course. Online Quizzes Summative 10% No 1-6 Available throughout the duration of the course, but due for completion prior to the end of semester exam period. Sensory Examination Summative 30% Yes 7,8 During the Residential School (i.e. during the mid-semester break) Written Assignment Summative 10% No 3 Due after the Residential School (i.e. approximately Week 10). Written Examination Summative 50% Yes 1-8 During the end of semester exam Assessment Related Requirements
Attendance at all sessions of the Residential School
Assessment Item Requirement for hurdle Is additional assessment available if student does not meet hurdle requirement? Details of additional assessment Sensory Evaluation 50% Yes The sensory examination could be repeated in the subsequent year. Written Examination 40% Yes Replacement/Additional Exam 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, prior to the final exam, and to afford an opportunity for progressive completion of the course.
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 (1,000 words) evaluating a recent innovation in grape and/or wine production reported in the literature. 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
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- Careers Services
- Library Services for Students
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- 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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