最新糖心Vlog

Course Coordinator: Stephen Clarke
Lecturers assisting: Assoc. Prof. Paul Grbin, Assoc. Prof. Chris Ford, Assoc. Prof. Sue Bastian, Dr Richard Muhlack.

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	Identify the processes involved in white winemaking
2	Demonstrate sensory evaluation skills for white wine, beer and cider
3	Plan, manage and evaluate a winemaking strategy
4	Produce and critically evaluate a white wine
5	Apply theories learnt and reflect these in their own white winemaking experiences
6	Critically assess the production of selected wines and/or regions (PG students only)

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	Firday Prac
1	1	Paul Grbin	Introduction to White Wine Vinification	White Juice Allocations	Winemaking Group Meetings
	2	Paul Grbin	Fermentation Basics	Sweet White Winemaking
2	3	Paul Henschke (UofA/AWRI)	An introduction to yeast and yeast aroma compounds	Sensory: Meet your juices – groups to present 2020 white juices	White wine proposals – group presentations
	4
3	5	Paul Henschke (UofA/AWRI)	Yeast organic acid metabolism Ethanol toxicity & lipid biosynthesis	Inoculations; full juice analyses	Fermentation monitoring and management
	6
4	7	Vladimir Jiranek	Sugar transport in yeast Yeast carbohydrate metabolism	Fermentation monitoring and management	Fermentation monitoring and management
	8
5	9	Leigh Francis (AWRI)	Relating volatile composition to wine aroma	Sensory: Chardonnay (Guest Presenter)	Fermentation monitoring and management
	10
6	11	Paul Grbin	Alternative varieties	Sensory: Alternative varieties (Guest Presenter)	Fermentation monitoring and management (Formal all attend)
	12
7	13	Warwick Billings (Lobo Cider)	Cider Production	Sensory: Evaluation of cider	Sensory: Wine show judging (Sue Bastian)
	14
8	15	Eric Wilkes (AWRI)	Copper: the good, the bad and the ugly	Sensory: Riesling (Guest Presenter)	Fermentation monitoring and management
	16
9	17	Chris Ford	Beer production and technology	Preparation of wines for fining practical	Sensory: fining trials and blending trials round-table
	18
10	19	Chris Ford	Beer production and technology	Sensory: Evaluation of Beer	Warm Climate Wines (Guest Presenter)
	20
11	21	Paul Grbin	European Wine Classification	Sensory: European White Wines	Preparation of wines for week 12
	22
12	23	Paul Grbin	Student wines final presentation
	24

Assessment Task	Task Type	Due	Weighting	Hurdle?	Learning Outcome
White winemaking proposal	Formative	Week 2	0%	No	1,3
Sensory Practical Skills	Formative and Summative	Week 4	15%	No	2,4
Reflective diary, winemaking and analysis records	Formative and Summative	Week 7 & 12	30%	No	2,4,5
Final presentation including wine outcomes	Formative and Summative	Week 12	10%	No	3,4,5
Wine Style Analysis	Summative	Week 9	10%	No	6
Final Exam	Summative	Exam Period	35%	No	3,4,5

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

White winemaking proposal (0%)
White winemaking proposal – group work. The first part is a presentation to be made as a group in week 2. You will be given feedback on the feasibility of your proposed wine, with suggestions offered by the academic staff to enhance your winemaking project. This formative feedback will include improvements related to your presentation, to support the final presentation.

Sensory Practical Skills (15%)
Working in groups of 4 students, each group will be provided with a wine to evaluate. The group will be asked to answer a series of quiz questions related to their sensory evaluation of the wine style and wine quality. Based on the feedback from this quiz each group will then be required to prepare a brief wine review (video or written). This review will describe the wine style and assess critical quality parameters.

Reflective Diary, Winemaking and Analysis Records (30%)
The Reflective Diary record of winemaking activities should include observations and comments pertaining to the operations in which you are involved. This record of winemaking activities can be written in point form but should describe important winemaking processes in detail and in the correct order of their execution. For example, all major unit process steps such as fermentation, racking, all fining trials and subsequent additions made to wines should include quantities of reagents used and calculations to justify addition rates. If a particular process is repeated during the vintage it can be recorded in detail on the first occasion using a date or process code and simply be referred to on subsequent occasions with any variations noted. However, when a deliberate variation to a unit process or operation is made, it is important that this variation is described in detail and justified. It is important that the logic behind and the rationale for the winemaking techniques and processes be explained and reflected on; for example, how is exposure to oxygen minimised in the transfer of white wine? All laboratory records, calculation, and regular sensory evaluations must be included. A final sensory evaluation and full analytical profile of the student’s wine must be included at Week 12 of semester. Diaries will also be submitted at Week 7 for formative feedback on the students’ progress. Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries. Each Student Winemaking Groups will be assessed based on the quality, accuracy and consistency of their analytical data and record keeping using the 最新糖心Vlog’s Electronic Winery Data Management Software, this will be included as a 5% component of the Reflective Diary.

Final wine outcome and presentation (10%)
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 peer assessed by the class.

Marks will be allocated for this Assignment in the following way: (i). Up to 2.5 for your individual contribution to the group presentation, principally based on the evidence of an understanding of the outcomes achieved for your chosen wine style. (ii). Up to 5 for the overall quality of the group presentation, including a detailed understanding of the winemaking choices selected to achieve the desired outcome, and demonstrated awareness of alternatives and potential solutions to any difficulties that were experienced. (iii). Up to 2.5 for the class evaluation of your wine, based on the final wine quality and its proximity, or otherwise, to the style originally selected.

Wine Style Analysis (PG version only) (10%)
Based on student’s knowledge of white wine and working in conjunction with academic staff, a student will select a white wine style or region and perform an analysis of viticultural requirements, production techniques and typical sensory characteristics unique to that wine style or region. This analysis will be presented in the form of a written report.

Final Exam (35%)
A 2-hour final summative exam will be given at the end of the semester to ensure cumulative knowledge of all course material (lectures, and practicals).

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.