|Short Description:||Viticultural & Wine Prac 2|
|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|
|Version produced :||5 June 2020|
This course mainly comprises a mandatory, intensive 5 day residential school, based at the Queensland College of Wine Tourism, and provides a practical introduction to viticultural practices in the spring to summer period, considering topics such as flowering, vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crops and canopy management. Winemaking skills and topics include maturation, clarification, stabilisation, fining, finishing and bottling. It also provides further practice in techniques of analysis of wine components in the context of this phase of wine production through activities in the Queensland College of Wine Tourism vineyard and winery facilities and field trips to local commercial vineyards and wineries. 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. The practical experience in this course is set in context of relevant viticultural and winemaking activities and relates to elements of the theoretical courses WIN1101 (Grape and Wine Production), WIN2102 (Wine composition, stability and analysis), WIN2204 (Wine Biochemistry), WIN2205 (Viticultural Principles) WIN2206 (Wine Microbiology), WIN3302 (Viticultural Production) and WIN3303 (Wine Production). It builds upon skills developed in WIN2201 (Wine Analysis Practice), WIN2202 (Winemaking Practice 1) and WIN2203 (Viticultural Practice 1).
This course contains a mandatory residential school.
|Semester 3, 2020||External|