最新糖心Vlog

Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-
consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

On successful completion of this course students should be able to:

1	Understand white winemaking processes
2	Operate fermentation and bottling machinery
3	Conduct routine cellar operations
4	Conduct routine chemical, sensory and microbiological analyses during the winemaking process
5	Demonstrate enhanced sensory evaluation skills
6	Finish and prepare wine for bottling
7	Understand and apply cellar safey procedures
8	Demonstrate an awareness and the importance of the practical organisation required in a winery, including the planning of daily winery operations and accurate recording of all such activities
9	Function within a team

Textbooks:
Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2004) Monitoring the winemaking process from grapes to wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, 最新糖心Vlog.
Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E. (2004) Chemical analysis of grapes and wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, 最新糖心Vlog.
General Reading List
A detailed reading list will be available from MyUni

Articles from
最新糖心Vlogn Grapegrower and Winemaker;
最新糖心Vlogn Journal of Grape and Wine Research;
Practical Winery;
Seminar Proceedings of The 最新糖心Vlogn Society of Viticulture and Oenology;
The American Journal of Enology and Viticulture, and
The 最新糖心Vlogn and New Zealand Wine Industry Journal
Air Liquide 最新糖心Vlog Ltd. Publication. Wine Technology and the Pursuit of Quality: A manual on the effective use of inert gas to achieve wine quality. Compiled by D.B. Allen: 1994.

Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. Principles and Practices of Winemaking: New York: Chapman & Hall: 1996.

Fleet, G.H. Wine Microbiology and Biotechnology: Chur, Switzerland: Harwood Academic Publishers: 1993.

Fugelsang, K.C. Wine Microbiology: New York: Chapman & Hall: 1997.

Ough, C.S. Winemaking Basics: New York; The Haworth Press: 1992.

Schahinger, G. and Rankine, B. Cooperage for Winemakers: A manual on the construction, maintenance and use of oak barrels; Adelaide: Ryan Publications; 1992.

Zoecklein, B.W., Fugelsang K.C., Gump, B.H. and Nury, F.S. Wine Analysis and Production: New York: Chapman & Hall: 1995.

Other reference material, relating specifically to lectures will be included in lecture handouts.

Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Week	Lecture	Staff	Topic	Wednesday Prac	Friday Prac
1	1	Steve Clarke	Introduction	Introduction Introduction to Winery; basic winery operations, juice allocations	Sensory: Winemaking options and sensory outcomes – 2011/12 student white wines
	2	Steve Clarke		Fermentation basics
2	3	Paul Henschke (AWRI)	An introduction to yeast and yeast aroma compounds	Winery cleanup I;	Winery cleanup II;
	4				Sensory: Meet your juices – groups to present 2013 white juices
3	5			White wine proposals – group presentations	Inoculations; full juice analyses
	6	Paul Grbin	Yeast carbohydrate metabolism	Final winery clean-up
4	7	Paul Henschke (AWRI)	Yeast organic acid metabolism	Fermentation monitoring and management	Fermentation monitoring and management
	8		Ethanol toxicity & lipid biosynthesis		Sensory Monica Blanco
5	9	Vlad Jiranek	Sugar transport in yeast	Fermentation monitoring and management	Fermentation monitoring and management
	10		Visiting Winemaker		Sensory Monica Blanco
6	11	Chris Ford	Beer Production	Fermentation monitoring and management	Fermentation monitoring and management
	12				Sensory: evaluation of beer (CMF)
7	13			Fermentation monitoring and management	Fermentation monitoring and management
	14				Sensory: Tony Ingle Winemaker Angoves Riverland winemaking
8	15	Leigh Franis (AWRI)	Relating volatile composition to wine aroma	Fermentation monitoring and management	Fermentation monitoring and management
	16		Relating volatile composition to wine aroma		Sensory: Wine judging (SB)
9	17	Vlad Jiranek	Fermentation kinetics – future		Sensory fining trials and blending trials round-table
	18
10	19	Steve Clarke	White wines of Germany and Alsace	Sensory – Preparation of wines for week 12	Sensory: European White Wine tasting
	20
11	21	Steve Clarke	Cider production	Preparation of wines for week 12	Sensory: evaluation of cider
	22
12	23	Steve Clarke	Sensory: Wines of the Cotes du Rhone	Sensory: Wines of the Cotes du Rhone	Student wines final presentation
	24

Assessment Task	Task Type	Due	Weighting	Learning Outcome
White winemaking proposal	Formative and Summative	Week 3	10%	1,5,8
White wine options report	Formative and Summative	Week 7	10%	1,5,8
Personal Diary/Wine Production Report	Formative and Summative	Week 11	10%	1-9
Final presentation including wine outcomes	Summative	Week 12	10%	1-9
S Component	Summative	Week 12	10%	1-9
Final Exam	Summative	Exam Period	50%	1-9

To successfully complete the course the student must demonstrate attendance at all practical sessions shown in the practical program.

White winemaking proposal – in two parts
The first part is a presentation to be made as a group in week 3. You will be advised on the feasibility of your proposed wine, and expected to take into account suggestions offered by the academic staff when preparing your written proposal. There will be no marks associated with the presentation. The second part of this assessment item is the written proposal. Full details of the format for this will be provided.

Winemaking Options
Each student will be required to submit a White Winemaking Options assignment of 1,000 words (excluding reference list).
For this assignment, you will select a white wine style that differs from that chosen for the practical component of the course, and provide a detailed, critical evaluation of the production processes from grape to finished product. You must discuss the options open to winemakers intending to produce the chosen style of white wine, describing how these each has the ability to influence the final wine style outcomes. A full list of all references used in the assignment must accompany the submission. A brief flow chart must also be included containing sufficient detail of where these options occur in the winemaking process.

Personal Diary and White Wine Production Report
The Personal Diary is to contain details, in chronological order, of a student’s individual participation and contribution to all laboratory and cellar operations, including calculations, analytical results and tasting notes. NB: Sensory descriptions must reflect an individual effort, not a consolidated group effort, and be presented in a final master table to be submitted with the diary. Regular sensory descriptions are expected (a minimum of twice weekly evaluations of the wine(s) for which the student is responsible is required). A final sensory evaluation and full analytical profile at Week 11 of semester are also compulsory requirements of the diary when it is submitted in week 13.
Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries.
The White Wine Production Report is an opportunity for you to discuss your personal winemaking experience in the context of published literature. Your report must reflect a clear understanding of the scientific principles underlying the winemaking strategies employed. Note, the report is not a re-statement of methodology nor a review of theoretical concepts. The report is to include reasons for any deviation from the original proposal, an individual evaluation of the final wine quality and suggestions on how your winemaking procedure could be improved if given the chance to repeat the winemaking project.
You must include justification for each winemaking decision based upon scientific, technical and anecdotal evidence, published or otherwise. The discussion should be no longer than 1,500 words (excluding references), single spaced and size 12 font. Referencing —You are required to use the referencing system used by the 最新糖心Vlogn Journal of Grape and Wine Research. Please include all personal communications.

Final wine outcome and presentation
This will be in the form of a presentation to be made in week 12, at which you will describe your winemaking intentions, activities and outcomes and, most importantly, demonstrate a high degree of understanding of the outcomes achieved. The wine made during the seminar will be presented, and assessed by the class.

S Component
TBA

Final Exam
The examination will be closed book and of 2 hours duration. It will be scheduled in the examination weeks of Semester 2. Examination topics will include material associated with lectures, seminars, tastings and demonstrations, and the practical aspects of winemaking.

If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.