OENOLOGY 3016WT - Cellar and Winery Waste Management III

Waite Campus - Semester 1 - 2014

Vintage planning; occupational health and safety, winery record keeping; microbial control, cellular hygiene; winery waste management, environmental management.

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Course Details

Course Code	OENOLOGY 3016WT
Course	Cellar and Winery Waste Management III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 6 hours per week
Restrictions	Available B. Viticulture & Oenology students only
Assessment	Final exam, practical reports & tutorial papers

Course Staff

Course Coordinator: Associate Professor Paul Grbin

Course Timetable

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

This course runs in the second half of semester (weeks 7-12).

Course Learning Outcomes

A Successful student will be able to:

1	Have an insight into key aspects of vintage planning, logistics and scheduling and how they interrelate and their impact on productivity and wine quality.
2	Understand the importance of winery record keeping and how this can be organised to meet quality control, accounting and legislative requirements.
3	Have an awaeness of the costing of vintage activities for accounting and budgeting purposes.
4	Have an awareness of the major potential sources of microbiological spoilage in wine, their symptoms, identification and control.
5	Be familiar with the equipment, methodology of testing and management of winery microbiology laboratories.
6	Understand the nature and correct utilisation of detergents and sanitisers in the wine industry.
7	Identify key winery waste production phases based on variation in liquid and solid waste, organic loading, and salt loading.
8	Outline major sources, environmental impacts, and management of: - liquid waste - carbon, nitrogen and phosphorus - salinity and sodium - solid waste - waste minimisation
9	Discuss the standards and regulations related to waste handling, and introduce the concepts of environmental management.
10	Investigate current industry best practice in waste management, reuse and environmental management.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

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.	1-9
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	1,9,10
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	4,10
Skills of a high order in interpersonal understanding, teamwork and communication.	9
A proficiency in the appropriate use of contemporary technologies.	5,6,10
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	9,10
A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community.	9
An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities.	9,10

Learning Resources

Required Resources

Reading List:
Cellar Hygiene/Microbial Control
1. Astley C. (1992) Maintaining high standards of hygiene. 最新糖心Vlogn Grapegrower & Winemaker, 347:
50-51 1992.
2. Baldwin G. (1993) Practical hints on winery cleaning. 最新糖心Vlogn Grapegrower & Winemaker, 359:
9-10.
3. Iland P., Grbin P., Grinbergs M., Schmidtke L. and Soden A. (2007) Microbiological Analysis of
Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions, Adelaide.
4. Leske P. (1992) Cleaning and sanitation guidelines for winemakers. 最新糖心Vlogn Grapegrower &
Winemaker, 347: 47-49.
5. Marriott N.G. and Gravani R. B. (2006) Principles of Food Sanitation, 5th ed. Springer, New York,
USA.
6. Murphy A. (1992) Microbiological aspects of cellar hygiene. 最新糖心Vlogn Grapegrower & Winemaker,
347: 56-57.
Winery Records
7. Anon. Guide to Compliance with 最新糖心Vlogn Wine Law. Wine 最新糖心Vlog web-site
(http://www.wineaustralia.com/en/Production%20and%20Exporting.aspx) see Compliance Section
8. Baldwin G. (1993) How important are winery records? 最新糖心Vlogn Grapegrower & Winemaker,
358: 7-8.
Winery Waste Management
9. Chapman J. (2000) Winery waste-water handbook: production, impacts, management. Winetitles,
Adelaide.
10. Deans L. (2003) Winery wastewater–scourge or opportunity? 最新糖心Vlogn and New Zealand Wine
Industry Journal, 18: 80-85.
11. Eales K., Schmid F., and Grbin P. (2010) The microbiology of winery wastewater treatment
最新糖心Vlogn and New Zealand Wine Industry Journal, 25: 22-24
12. Seviour R.J. and Blackall L.L. (1999) The microbiology of activated sludge. Kluwer Academic
Publishers, Dordrecht
13. Eales K., Carson M., Constable J., Kumar A. and Grbin P. (2014) Winery wastewater project
refreshes understanding of treatment processes. Wine & Viticulture Journal, Jan/Feb: 36-37

Online Learning

MyUni: Students should regularly login to MyUni via the MyUni website
(http://myuni.adelaide.edu.au/) for important course-related announcements. Teaching materials, past
examination papers and course documentation will also be posted on this site.

Learning & Teaching Modes

Lectures & 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

This course runs in the second half of the semester.

Week	Lecture Topics	Practicals
7	• Vintage planning, costing & budgeting • Cellar hygiene & microbial control methods	Part 1: Detection of wine spoilage microorganisms in wine production /Effectiveness of hygiene practices (chemical cleaners/santisers)
8	• Wine spoilage microorganisms: Yeast & bacteria	Part 2: Detection of wine spoilage microorganisms in wine production/Effectiveness of hygiene practices (chemical cleaners/santisers) (cont…)
9	• Carbon foot-printing of wine production • Label integrity program in 最新糖心Vlog • Cleaner production in winemaking	Part 3: Detection of wine spoilage microorganisms in wine production
10	• Liquid waste treatment and disposal methods and regulations/standards • Solid waste treatment and disposal methods and regulations/standards • Waste minimisation in wineries	Part 1: Analysis of winery wastewater chemical components
11	• Solid waste treatment: application • Case studies: different approaches to winery wastewater treatment • Impact of irrigation using winery recycled water	Part 2: Microbiology of winery wastewater treatment
12	• Depart 9 am, Thursday 5 June, return 4.30 pm, Friday 6 June	Excursion (will include an overnight stay): Cellar Management & Winery waste treatment in the small, medium and large sized wineries (Barossa Valley)

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
Practical report (Investigation of winery yeast microflora & sanitation practices)	Formative and Summative	26 May	25%	4-6
Practical report (Winery Wastewater Components)	Formative and Summative	13 June	25%	7-10
Final examination	Summative	Semester 1 Exam period	50%	1-10

Assessment Related Requirements

Students must obtain a grading of at least 45% in each section of the assessment item to
attain a passing grade in this course. Marks will be deducted (5% per day) for late submission of
practical reports. Students will have 10% of their practical report marks deducted for nonattendance
of practical sessions and visits. The Course Coordinator will provide further details
of each assessment components.

Assessment Detail

No information currently available.

Submission

No information currently available.

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 .

Student Feedback

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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.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

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Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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