OENOLOGY 7000NW - Foundations of Wine Science

National Wine Centre - Semester 1 - 2015

Foundations of Wine Science comprises three broad topic areas: viticulture, oenology and sensory evaluation. The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles. Topics covered include: grapevine structure and function; the annual growth cycle of the grapevine; the factors that influence crop yield; the source/sink balance of the grapevine; berry development and composition; wine classification; the unit operations involved in winemaking; the taste and olfactory system; and taste and aroma interactions. Practical sessions will focus in more depth on grapevine anatomy and the theory and practice of wine sensory evaluation.

Open All

Course Details

Course Code	OENOLOGY 7000NW
Course	Foundations of Wine Science
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Postgraduate Coursework
Location/s	National Wine Centre
Units	3
Contact	Up to 2 hours per week, plus 4 day residential school in Mid Semester break
Available for Study Abroad and Exchange	Y
Assessment	Online quiz, vine anatomy practical report & case study, sensory examination, exam

Course Staff

Course Coordinator: Professor Kerry Wilkinson

Course Timetable

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

Lectures will be held on Mondays between 4 and 6pm in Engineering South, Room S111. A vine anatomy practical will be held at the Waite Campus (Venue TBA) on Wednesday 26th March between 2 and 5pm. The Residential School will be held at the Waite Campus on Monday 14th April and at the National Wine Centre from Tuesday 15th to Thursday 17th April. Timetables for both lectures and the Residential School will be made available via MyUni.

Course Learning Outcomes

1	Describe the morphology, growth and development of the grapevine;
2	Describe the photosynthetic process and explain the influence of factors such as light and temperature on photosynthetic activity and grape composition, yield and quality;
3	Explain the physical and compositional changes in the grape berry during ripening;
4	Understand the basic sensory processes and their application to wine evaluation;
5	Understand the processes involved in winemaking that occur before, during and after fermentation
6	Explain how the basic principles of winemaking, from crushing of the grapes to the final packaging of the wine, influence wine style and quality
7	Communicate their interpretation of experimental data in written form

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.	1-6
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	7
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	7
Skills of a high order in interpersonal understanding, teamwork and communication.	4,7
A proficiency in the appropriate use of contemporary technologies.	1-7
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	1-7
An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities.	4

Learning Resources

Required Resources

The textbook required for this course is listed below and may be purchased through Unibooks, which is located at the North Terrace Campus (8223 4366). Alternatively, the book can be ordered directly from Patrick Iland Wine Promotions ().

Required textbook: Iland, P.G., Gago, P., Caillard, A. and Dry, P. (2009) A taste of the world of wine. Patrick Iland Wine Promotions, Adelaide.

Recommended Resources

In addition to the required text book, students are encouraged to consider purchasing some of the recommended reference books listed below, so as to build a sound professional library. The recommended books, which deal with viticulture, winemaking and sensory evaluation, will be invaluable throughout your studies, as well as during your future career as a wine professional.

Recommended textbooks:
Viticulture:
· Coombe, B.G. and Dry, P.R. editors (1992). Viticulture Volume 2: Practices (Winetitles).
· Smart, R.E. and Robinson, M. (1991) Sunlight into wine: a handbook for winegrape canopy management. Winetitles.
· Davidson, D. (1995) A guide to growing winegrapes in 最新糖心Vlog' Di Davidson Consulting Services Ltd.
· Dry, P.R. and Coombe, B.G. (2004) Viticulture Volume 1: Resources. Winetitles.

Oenology:
· Halliday, J. and Johnson, H. (2006) The art and science of wine. Mitchell Beazley.
· Iland, P.G. and Gago, P. (2002) 最新糖心Vlogn wine styles and tastes. Patrick Iland Wine Promotions.
· Ough, C.S. (1992) Winemaking basics. Food Products Press.
· Peynaud, E. (1984) Knowing and making wine. John Wiley and Sons.
· Robinson, J. Editor (1994) The Oxford companion to wine. Oxford 最新糖心Vlog Press. · Goode, J (2004) Wine Science. Mitchell Beazley.
· Rankine, B.C. (2004) Making good wine: a manual of winemaking practice for 最新糖心Vlog and New Zealand. Sun Books.

Sensory evaluation:
· Amerine, M.A. and Roessler, E.B. (1983) Wines - their sensory evaluation. WH Freeman.
· Peynaud, E. (1996) The taste of wine. Wiley.
· Rankine, B.C. (1990) Tasting and enjoying wine: a guide to wine evaluation for 最新糖心Vlog and New Zealand. Winetitles.

Online Learning

This course uses MyUni to provide additional teaching materials (e.g. lecture notes, online tutorials, journal articles), past examination papers and other course information.Students should regularly access MyUni via the MyUni website () for important course-related announcements.
Learning & Teaching Activities

Learning & Teaching Modes

This course comprises a theoretical component supported by a practical component. The theoretical component will involve: an introductory lecture (1 hour); viticulture lectures (9 hours); oenology lectures (8 hours); sensory lectures (2 hours); and wine chemistry lectures (2 hours). The practical component will involve a vine anatomy practical (3 hours) on March 26th and a 4 day Residential School held April 14th to 17th. The practical sessions are designed to complement the lectures, and will: introduce students to grapevine anatomy, species identification and maturity sampling; train students in wine sensory evaluation; and develop students' ability to differentiate 最新糖心Vlogn wine types and styles.

Workload

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

Students can expect Foundations of Wine Science to have a minimum workload of 156 hours. This will include formal contact hours (i.e. lectures, practicals and the Residential School), as well as study, reading and writing time and preparation for examinations.

Learning Activities Summary

The Foundations of Wine Science course comprises the following learning activities:
Lectures:

o Sensory: The taste and olfactory system Taste and aroma interactions
o Viticulture:
The grapevine and grapevine varieties
Grapevine morphology, growth and development
Grapevine physiology
Berry ripening and composition

o Oenology:
Wine styles and types
Handling the grapes and juice
Fermentation
Preparing wine for market

Tutorials (online): Based on Viticulture and Oenology lecture content

Residential School:
Grapevine Anatomy, Species Identification and Maturity Sampling
White wine styles and tastes, including:
Basic tastes Taste interactions
Complexing factors
Faults
Fruit characteristics
Still, sparkling, sweet, fortified

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	Type of assessment	Percentage of total assessment for grading purposes	Hurdle Yes or No	Learning Outcome
Online Quizzes	Formative	0%	No	1-6
Online tutorials	Formative	0%	No	1-6
Viticulture Practical Report	Summative	10%	No	1-7
Case Study	Summative	10%	No	1-7
Sensory Examination	Summative	35%	Yes (50%)	4
Written Examination	Summative	45%	Yes (40%)	1-6

Assessment Related Requirements

Attendance at all practical and Residential School sessions is compulsory.

Assessment Item	Requirement for hurdle	Is additional assessment available if student does not meet hurdle requirement	Details of additional assessment
Sensory Examination	50%	No
Written Examination	40%	Yes	Replacement/ Additional Exam

Assessment Detail

The written examination will assess students’ knowledge and comprehension of theory presented during the course and may consist of short-answer, true/false, matching and essay-type questions. Past examination papers are available as assessment exemplars and can be accessed via MyUni.

The practical report and case study assignment will assess student's ability to analyse, evaluate and synthesise data, as well as course content. The sensory examination will assess students’ ability to: (i) identify important wine attributes and their influence on the taste and smell of wine; and
(ii) describe the appearance, smell and taste of different wine types and styles. An optional revision tutorial will be offered during study week to review topics and past exam questions.

To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials and online quizzes will be made available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only (i.e. do not contribute to students’ final marks).

Submission

The case study assignment and the practical report are to be submitted as per instructions from the Course Coordinator by the deadlines above. Late submission will result in a penalty of a 10% reduction in the mark achieved for each working day. Be sure to keep a copy of your work. Extensions will only be granted in exceptional circumstances.

Students can expect to receive their results within two weeks of the due date/examination date (but typically earlier).

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

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

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.
Fraud Awareness

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.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

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

最新糖心Vlog