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WIN1101 Grape and Wine Production

Semester 1, 2012 External Toowoomba
Units : 1
Faculty or Section : Faculty of Sciences
School or Department : Biological & Physical Sciences
Version produced : 30 December 2013

Contents on this page

Staffing

Examiner: Robert Learmonth
Moderator: Ursula Kennedy

Rationale

Grape & Wine Production provides an introduction to viticulture, wine making, and sensory analysis of wine. This course introduces many topics which will be developed in more detail in other courses in first, second and third years of the Bachelor of Technology (Wine) Program. In addition it provides a foundation in wine production and analysis for students undertaking the Wine Business Management stream in the Bachelor of Business.

Synopsis

This course provides an introduction to the history of grape growing and winemaking, trends in wine making and consumption, the structure and growth of the grapevine, grapevine propagation, diseases and pests, determination of grape ripeness and harvest, production of red and white table wines, sparkling wines and fortified wines, and understanding of wine types and styles.

Objectives

On completion of this course students will be able to:

  1. demonstrate an awareness of the Australian and International Wine Industries including historical and geographical factors;
  2. identify phenological stages of the grapevine and identify the vegetative and reproductive structures of a grapevine;
  3. describe some of the limiting factors in grape and wine production;
  4. state the essential differences and basic production steps of the winemaking process to produce the major wine types;
  5. demonstrate knowledge of some basic interrelationships between grape berry composition, viticultural conditions and wine produced;
  6. demonstrate an understanding of the major wine types and styles.

Topics

Description Weighting(%)
1. The world's winemaking regions, historical and current trends in winemaking and wine consumption 5.00
2. Introduction to concentration units in viticulture and winemaking 5.00
3. Structure and growth of grapevines 10.00
4. Growth, composition and ripening of grapes 10.00
5. Diseases and pests of grapevines 10.00
6. Grapevine propagation, breeding, hybrids and rootstocks 10.00
7. Grape quality assessment and harvesting 10.00
8. Wine production processes and equipment, including grape processing, fermentation, and post-fermentation processes for red and white tables wines 10.00
9. Winemaking yeasts and primary fermentation, winemaking bacteria and secondary fermentation, microbial control aspects of wine making 5.00
10. Processes in production of sweet table wines, sparkling wines and fortified wines 5.00
11. Management of white and red table wines after fermentation, filtration, bottling, bottle closures and their impact on wine characteristics 10.00
12. Introduction to wine styles and sensory assessment 10.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from USQ's Online Bookshop (unless otherwise stated). (https://bookshop.usq.edu.au/bookweb/subject.cgi?year=2012&sem=01&subject1=WIN1101)

Please contact us for alternative purchase options from USQ Bookshop. (https://bookshop.usq.edu.au/contact/)

  • Coombe, BG & Dry, PR 2005, Viticulture, 2nd edn, Winetitles, Adelaide.
    (Volume 1: Resources ISBN 09756850 07(vi).)
  • Coombe, BG & Dry, PR 2005, Viticulture, 2nd edn, Winetitles, Adelaide.
    (Volume 2: Practices ISBN 1 875130 01 2 (v2) - reprinted 2004.)
  • Hornsey, IS 2007, Chemistry and biology of winemaking, Royal Society of Chemistry Publishing, Cambridge, UK.
    (ISBN: 978-0-85404-266-1.)
  • Iland, P, Gago, P, Caillard, P & Dry, P 2009, A taste of the world of Wine, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
    (ISBN: 978 0 9581605 3 7.)

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
  • Boulton, RB, Singleton, VL, Bisson, LF & Kunkee, RW 1999, Principles and practices of winemaking, Aspen Publishing, Gaithersburg.
  • Iland, P, Bruer, N, Edwards, G, Weeks, S, Wilkes, E 2004, Chemical analysis grapes and wine: techniques and concepts, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
  • Iland, P, Bruer, N, Ewart, A, Markides, A, Sitters, J 2004, Monitoring the winemaking process from grapes to wine: techniques and concepts, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
    (ISBN: 0 9581605 2 X.)
  • Mullins, MG, Bouquet, A & Williams, LE 1992, Biology of the grapevine, Cambridge University Press, London.
  • Peynaud, E 1985, Knowing and making wine, Wiley, New York.
  • Rankine, BC 2004, Making good wine: A manual of winemaking practice for Australia and New Zealand, MacMillan, Sydney.
  • Robinson, J 1999, The Oxford companion to wine, 2nd edn, Oxford University Press, Oxford, England.
  • Zoecklein, BW, Fugelsang, KC, Gump, BH & Nury, FS 1999, Wine analysis and production, Kluwer Academic/Plenum, New York.
    (ISBN: 0 412 98921 2.)

Student workload requirements

Activity Hours
Directed Study 80.00
Examinations 2.00
Private Study 83.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
ASSIGNMENT 1 20 20 26 Mar 2012
ASSIGNMENT 2 20 20 28 May 2012
2 HR CLOSED EXAMINATION 60 60 End S1 (see note 1)

NOTES
  1. Examination dates will be available during the Semester. Please refer to the examination timetable when published.

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration.

  2. Requirements for students to complete each assessment item satisfactorily:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item. (Depending upon the requirements in Statement 4 below, students may not have to satisfactorily complete each assessment item to receive a passing grade in this course).

  3. Penalties for late submission of required work:
    If students submit assignments after the due date without prior approval then a penalty of 5% of the total marks gained by the student for the assignment will apply for each working day late up to ten working days at which time a mark of zero may be recorded. No assignments will be accepted after model answers have been posted.

  4. Requirements for student to be awarded a passing grade in the course:
    To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.

  5. Method used to combine assessment results to attain final grade:
    The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course.

  6. Examination information:
    In a Closed Examination, candidates are allowed to bring only writing and drawing instruments into the examination.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Any Deferred or Supplementary examinations for this course will be held during the next examination period.

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at http://policy.usq.edu.au.

Assessment notes

  1. The due date for an assignment is the date by which a student must despatch the assignment to the USQ. The onus is on the student to provide proof of the despatch date, if requested by the Examiner. Students must retain a copy of each item submitted for assessment. If requested by the Examiner, students will be required to provide a copy of the assignments submitted for assessment purposes. Such copies should be despatched to USQ within 24 hours of receipt of a request being received. The examiner of a course may grant an extension of the due date of an assignment in extenuating circumstances.

  2. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their assignments to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide. http://www.usq.edu.au/library/referencing