BIO1401 Grape and Wine Science (FOSCI)

Semester 1 (ONC)Toowoomba (EXT)Toowoomba

Units 1.0 (Food Science and Biotechnology) Band 2

Synopsis

This course is an introduction to factors that have influenced world-wide viticulture and wine distribution and in particular the evolution of the Australian Wine Industry from European settlement to the present day. Basic winemaking processes and the major wine types are discussed. The subject examines the biology and anatomy of the grapevine, the life cycle and grapevine propagation techniques used in vine improvement and factors limiting grape production. Ampelography (identification and characteristics of grapevine cultivars) and the use of hybrids and rootstocks in viticulture are covered. A field trip to local grapevine nurseries and wineries is designed to increase students' understanding of grapevine propagation, viticultural production and wine processing. The residential school (4 days) is a compulsory component of both the external and internal offerings of this course.