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WIN2200 Viticultural and Winemaking Practice

Semester 1, 2020 External
Short Description: Viticultural & Winemaking Prac
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded


Examiner: Ursula Kennedy


Co-requisite: WIN1101


This is the first of a series of practical courses for the Wine Studies major. It provides a practical introduction to determination of harvest date and late season vineyard management, chemical and sensory analysis of grapes and wine, grape harvesting, grape processing and fermentation of white and red wines. It is designed to impart industrially relevant skills in wine analysis, winemaking and viticulture in a real production setting, coupled with students gaining wine industry experience. Specific practical activities and skills development are targeted according seasonal activities when the residential school occurs, in this case the harvest and winemaking period. Emphasis is given to developing competence in practical viticultural and winemaking skills.


This course mainly comprises a compulsory, intensive 5 day residential school, based at the Queensland College of Wine Tourism, and provides a practical introduction to harvest-season viticulture and winemaking through activities in the Queensland College of Wine Tourism vineyard, winery and laboratory facilities and field trips to local commercial operations. The activities to be undertaken include determining optimal time for harvest through yield estimation, vineyard assessment and grape berry compositional testing, late season vineyard management, chemical and sensory analysis of wine, grape harvesting, processing (crushing, pressing, stabilisation, clarification, enzyme treatments, acidification), and initiating and monitoring of primary fermentation of white and red wines. In addition students will be guided through appropriate preparatory activities prior to the residential school and follow-up activities will include completion of a report on activities and outcomes. This course contains a mandatory residential school.


On completion of this course students will be able to:

  1. explain the rationale for chemical and sensory testing of grapes and wine, determination of optimal timing of grape harvest, harvest-season vineyard management, grape harvesting, grape processing and winemaking procedures;
  2. competently apply a range of analysis methods and associated calculations to determine the chemical analysis of grapes and wine;
  3. compare typical wine types and styles and appraise wines by sensory assessment;
  4. exhibit competence in the methods of determining timing of grape harvest, and harvest-season vineyard management;
  5. exhibit competence in the methods of grape harvesting, grape processing and winemaking.


Description Weighting(%)
1. The rationale and methodology for compositional testing of grapes and wine, determination of optimal timing of harvest, harvest-season vineyard management, grape harvesting, grape processing and primary fermentation. 20.00
2. Conduct of harvest-season vineyard management, yield estimation, assessment of vine balance and health, testing for assessment of grape suitability for harvest. 30.00
3. Conduct of compositional analysis of grapes and wine 20.00
4. Conduct of grape harvesting, grape processing and primary fermentation. 30.00

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). (

Please contact us for alternative purchase options from USQ Bookshop. (

Coombe, BG & Dry, PR 2005, Viticulture, 2nd edn, Winetitles, Adelaide.
(Volume 2: Practices (v2).)
Kennedy, U & Lynch, M 2020, WIN2200 Viticultural & Winemaking Practice 1 Course Manual, USQ, Toowoomba.
(Available from Course Home Page.)
Lland, P, Bruer, N, Edwards, G, Weeks, S, Wilkes, E 2013, Chemical analysis of grapes and wine: techniques and concepts, 2nd edn, Patrick Lland wine Promotions Pty Ltd, Adelaide.

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, RE 1999, Principles and practice of winemaking, Springer, New York.
Dry, PR & Coombe, BG 2005, Viticulture, 2nd edn, Winetitles, Adelaide.
(Volume 1: Resources (vi).)
Gladstones, J 2002, Viticulture and Environment, Winetitles, Adelaide.
Hornsey, IS 2007, Chemistry and biology of winemaking, Royal Society of Chemistry Publishing, Cambridge.
Iland, P, Bruer, N, Ewart, A, Markides, A, Sitters 2012, Monitoring the winemaking process from grapes to wine: techniques and concepts, 2nd edn, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
Iland, P, Gago, P, Caillard, P and Dry, P 2009, A taste of the world of Wine, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
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.
Smart, R & Robin, M 2006, Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles, Adelaide.
Zoecklein, BW, Fugelsang, KC, Gump, BH & Nury, FS 1999, Wine analysis and production, Kluwer Academic/Plenum, New York.

Student workload expectations

Activity Hours
Directed Study 60.00
Private Study 60.00
Residential Schools 40.00

Assessment details

Description Marks out of Wtg (%) Due Date Objectives Assessed Notes
Practical Competence Testing 49 49 25 Feb 2020 2,3,4 (see note 1)
Residential School Attendance 1 1 25 Feb 2020 2,3,4,5 (see note 2)
Assignment 1 20 20 12 Mar 2020 1
Residential School Report 30 30 05 May 2020 1

  1. Practical Competence Testing is integrated with activities during the Residential School; individual procedures will be verified once mastery is demonstrated.
  2. The dates of the mandatory residential school are available from the Residential School Timetable (

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility to attend and participate appropriately in all activities (such as lectures, tutorials, laboratories and practical work) scheduled for them, and 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. Students must attend the mandatory residential school. To maximise their chances of satisfying the objectives of the mandatory Residential School which delivers the practical component of the course, students should attend and actively participate in the industry experience and practical sessions in the course and maintain a satisfactory record of practical work.

  2. Requirements for students to complete each assessment item satisfactorily:
    To complete the Residential School Attendance item satisfactorily students must attend at least 80% of the mandatory residential school. To complete each of the other assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure (point 4.2.4)

  4. Requirements for student to be awarded a passing grade in the course:
    To be assured of receiving a passing grade a student must attend at least 80% of the mandatory residential school and 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:
    There is no examination for this course.

  7. Examination period when Deferred/Supplementary examinations will be held:
    There is no Deferred/Supplementary examination for this course.

  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

Assessment notes

  1. In order to attend laboratory classes, students must provide and wear appropriate personal protective equipment. This shall include a laboratory coat, closed in shoes, and safety glasses. Such equipment must be approved by supervising staff. To attend classes and industry experience in vineyards and wineries, suitable attire will include comfortable, robust footwear, safety glasses, clothing appropriate to the season of activities, and for outdoor activities appropriate sun protection (clothing, sun block, hat etc.). Failure to provide and wear the appropriate safety equipment will result in students being excluded from classes and activities.

  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.

Date printed 19 June 2020