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WIN3303 Wine Production

Semester 1, 2013 External Toowoomba
Units : 1
Faculty or Section : Faculty of Sciences
School or Department : Biological & Physical Sciences
Version produced : 21 July 2014

Contents on this page

Staffing

Examiner: Robert Learmonth
Moderator: Ursula Kennedy

Requisites

Pre-requisite: WIN2102

Rationale

This course follows foundation studies in Grape and Wine Production, and further explores the procedures and issues in production of white and red table wines. It then extends this knowledge further to develop students' understanding of production of fortified and sparkling wines.

Synopsis

This course begins by reviewing and extending consideration of production of dry white and red table wines. It includes assessment of grape berry quality as related to winemaking, and follows the key stages in the making of dry table wines. These stages include processing of grapes, must and juice, primary yeast fermentation, secondary fermentations, similar and different processes in white and red wine production and management of wines during post-fermentation processes. This is followed by consideration of bottling, types of wine packaging and their potential impacts on wine characteristics. Production of fortified wines is considered, including production of fortifying spirit by distillation and processes used in production of the various styles of fortified wines. The course finishes with consideration of principles of production of sparkling wines, including secondary fermentation and post-fermentation processes and practices.

Objectives

On completion of this course students will be able to:

  1. Describe the impacts of berry quality on the winemaking processes;
  2. Discuss the processing and preparation of must and juice;
  3. Outline the processes and management of primary and malolactic fermentation;
  4. Summarise the key issues in post-fermentation management of white and red wines;
  5. Describe the processes of filtration and bottling;
  6. Discuss the types of wine packaging and closures and be able to discuss the potential benefits and pitfalls of the packaging options;
  7. Describe the principles of distillation and handling of spirit;
  8. Discuss the potential sensory effects of fortifying spirit on finished fortified wines;
  9. Outline the production of the various fortified wine styles and critically appraise the different methods of production;
  10. Demonstrate knowledge of the production methods and features of the different classes of sparkling wine;
  11. Demonstrate understanding of the various methods of secondary fermentation as applied to sparkling wine production;
  12. Describe different styles of fortified and sparkling wines produced worldwide.

Topics

Description Weighting(%)
1. Impact of berry quality, variety and timing of harvest on wine quality 5.00
2. Processing and preparation of must and juice 5.00
3. Primary and malolactic fermentation for table wines 5.00
4. Management of white and red wines after primary fermentation 10.00
5. Filtration and bottling 10.00
6. Packaging options and bottle closures and their impacts on wine characteristics 10.00
7. Principles of distillation, handling of spirit and potential sensory effects of fortifying spirit on finished fortified wines 15.00
8. Principles of production of the various fortified wine styles 10.00
9. Classification and production of the various sparkling wine styles 10.00
10. Sparkling wine secondary fermentation principles and stylistic considerations 10.00
11. Review and comparison of the processes of white and red table wine, fortified and sparkling winemaking 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=2013&sem=01&subject1=WIN3303)

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

  • Hornsey, IS 2007, Chemistry and biology of winemaking, Royal Society of Chemistry Publishing, Cambridge, UK.
  • 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.)

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.
    (ISBN: 0 8342 12706.)
  • Halliday, J and Johnson, H 2006, The art and science of wine, Winetitles, Adelaide.
    (ISBN 1740664590.)
  • Iland, P, Bruer, N, Edwards, G, Weeks, S, Wilkes, E 2004, Chemical analysis of grapes and wine: techniques and concepts, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
  • 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.
  • Ribereau-Gayon, P, Dubourdieu, D, Doneche, B, and Lonvaud 2006, A. Handbook of Enology - Volume 1: The Microbiology of Wine and Vinifications, Winetitles, Adelaide.
    (ISBN 0470010347.)
  • Ribereau-Gayon, P, Glories, Y, Maujean, A, and Dubourdieu, D, Handbook of Enology - Volume 2: Stabilization and Treatments, Winetitles, Adelaide.
    (ISBN 047090371.)
  • The American Journal of Enology and Viticulture.
    (The above periodical may also be of value.)
  • The Australian and New Zealand Grape Grower and Winemaker (Annual Technical Issue).
    (The above periodical may also be of value.)
  • The Australian and New Zealand Wine Industry Journal.
    (The above periodical may also be of value.)
  • The Australian Journal of Grape and Wine Research.
    (The above periodical may also be of value.)
  • Vitis: Journal of Grapevine Research.
    (The above periodical may also be of value.)
  • Zoecklein, BW, Fugelsand, KC, Gump, BH & Nury, FS 1995, Wine analysis and production, Aspen Publishing, Gaithersburg.
    (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 Feb 2013 (see note 1)
ASSIGNMENT 2 20 20 26 Feb 2013 (see note 2)
2 HOUR CLOSED EXAMINATION 60 60 End S1 (see note 3)

NOTES
  1. Examiner will advise due dates of Assignments 1 and 2.
  2. Examiner will advise due dates of Assignments 1 and 2.
  3. The date of the exam will be during the examination period and will become available during the semester. Please check the exam timetable once 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