OENOLOGY 3003WT - Wine Packaging and Quality Management III

Waite Campus - Semester 2 - 2014

Science and technology of bottling and packaging systems including chemical and physical properties of packaging materials, principles of filling machinery, design and process control of wine filling/packaging systems. Wine and food laws and commercial forces as quality standards. Taints and residues in grapes and wine as quality issues. Approaches and systems of quality management using the wine industry as a focus, including the development of corporate quality cultures, standards and specifications. Visits will be made to commercial plants.

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Course Details

Course Code	OENOLOGY 3003WT
Course	Wine Packaging and Quality Management III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 6 hours per week
Prerequisites	OENOLOGY 3007WT & OENOLOGY 3047W
Assessment	Practicals, reports, written assignments & exams

Course Staff

Course Coordinator: Associate Professor Paul Grbin

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

Successful students will be able to:

1	Demonstate an awareness of the physical and chemical properties of packaging materials and how these affect the 'shelf life' of wine.
2	Understand the principals of filling machines and make correct decisions in matching filling machine types to particular wine types
3	Demonstrate an awareness of modern packaging materials & products including containers, closures & bottle decorations.
4	Understand how to prepare a wine for final packaging and have an awareness of how to treat difficult or problem wines prior to packaging.
5	Understand how modern bottling lines are prepared, operated, monitored and shutdown.
6	Understand how taints can be caused in wine, how agrochemical maximum residue limits are derived for wine and how taint contaminants and agrochemical residues are assayed in wine
7	Understand and accept quality management disciplines, techniques and attitudes and how they apply and are increasingly being applied to the wine industry.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised.	1-7
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	2,3,4,6,7
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	4
Skills of a high order in interpersonal understanding, teamwork and communication.	7
A proficiency in the appropriate use of contemporary technologies.	2,3,5
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	3,7
A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community.	7

Learning & Teaching Modes

Lectures and Practicals

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A full-time student should expect to spend, on average, a total of 48 hours per week on
their studies. This includes both the formal contact time required to the course (e.g.
lectures, tutorials, practicals), as well as non-contact time (e.g. reading and revision).
For a 3-unit course, the expected workload would be, on average, 12 hours per week.

Learning Activities Summary

Week	Lecture Topic	Presenter	Practical Class
1	Course introduction; Introduction to bottle filling	PG	Packaging line observations and recommendations (PG & SC)
1	Glass and bottle manufacture	PG	Packaging line observations and recommendations (PG & SC)
2	Preparing wine for bottling	SC	Wine export tasting and presentation (SC)
3	Oxygen in wine development in bottle	Guest	No practical
3	Bottling line design	Guest	No practical
4	Cork – physical & chemical properties; production	PG	Cork QC (SC)
4	Taints, chemistry corks and closure trials	PG	Cork QC (SC)
5	Labeling technology	PG	Field Trip: O-I Asia Pacific
5	Packaging and winemaking	Guest	Field Trip: O-I Asia Pacific
6	Quality management systems	PG	Field Trip: O-I Asia Pacific
6	Introduction to HACCP	PG	Field Trip: O-I Asia Pacific
7	Group 1: Bottling – red and white wines (SC)		Group 2: Bottling – red and white wines (SC)
8	Field Trip: Portavin (Group 1) or Cork Supply/Studio Labels (Group 2)		Field Trip: Portavin (Group 2) or Cork Supply/Studio Labels (Group 1)
9	Quality accreditation and accurate measurement	Guest	Tartaric acid QC practical (PG & SC)
10	Packaging as a marketing tool	Guest	Consumer acceptability of packaging materials practical
10	Agrochemicals as a QM issue	Guest	Consumer acceptability of packaging materials practical
11	Field Trip: Coca-Cola Amatil (Group 1)		Field Trip: Coca-Cola Amatil (Group 2)
12	Continuous improvement	Guest	Taints practical tasting (SC)
12	Environmental management systems	Guest	Taints practical tasting (SC)

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment Task	Task Type	Due	Weighting	Learning Outcome
Packaging line observations and recomendations	Formative & Summative	August 11	10%	1,2,3
Closure Assignment	Summative	September 15	20%	1,2,3,4,5
Packaging & Marketing	Summative	November 3	10%	1,2,4
Final Exam	Summative	Exam Period Semester 2	60%	1-7

Assessment Detail

Assessment Task	Due	Weighting
Packaging line observations and recomendations	August 11	10%
Closure Assignment	September 15	20%
Packaging & Marketing	November 3	10%
Final Exam	Exam Period Semester 2	60%

Submission

All reports should be submitted only in digital form via MyUni Assignment folder for this course. All assignments will be processed through www.turnitin.com. It is recommended that pdf or word file format is used.

All reports are must be submitted by 9 am on the due date.

The Course Coordinator will provide further details of how to submit digital reports. No reports will be accepted if submitted without the signed cover sheet (see attached, and also MyUni).

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

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SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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