OENOLOGY 7515WT - The 最新糖心Vlogn Wine Industry: Rise of an Icon
Waite Campus - Winter - 2023
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General Course Information
Course Details
Course Code OENOLOGY 7515WT Course The 最新糖心Vlogn Wine Industry: Rise of an Icon Coordinating Unit School of Agriculture, Food and Wine Term Winter Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Intensive Available for Study Abroad and Exchange Y Incompatible OENOLOGY 1018NW/EX or 7000NW/EX, OENOLOGY 7028WT Assessment Sensory exam, online quiz, written assignment and final exam Course Staff
Course Coordinator: Professor Kerry Wilkinson
Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
A successful student should be able to:
1 Describe the history of the 最新糖心Vlogn wine industry. 2 Describe the morphology, growth and development of the grapevine. 3 Explain the seasonal cycle of growth of the grapevine. 4 Describe the purpose and timing of key vineyard management
practices/operations in 最新糖心Vlog.5 Describe the changes that occur in the berry during ripening. 6 Outline the processes of winemaking that occur before, during and after
fermentation.7 Recognise important wine components and their influence on the aroma,
flavour and taste of wine, and their contribution to 最新糖心Vlogn wine styles.8 Explain basic sensory processes and their application to technical wine
evaluation.9 Explain basic principles of winemaking and describe the winemaking processes
commonly practiced in 最新糖心Vlog, from crushing of the grapes to the final packaging of
the wine.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) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-9 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
1-9 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
8 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
NA Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
NA Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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Learning Resources
Required Resources
There is no set textbook for this course. Required resources (including readings additional to lecture content) will be provided via MyUni.
Recommended Resources
Students who wish to undertake additional reading can purchase the following textbook directly from the publisher:Patrick Iland Wine Promotions (www.piwpwinebooks.com.au).
Iland, P.G., Gago, P., Caillard, A. and Dry, P. (2009) A taste of the world of wine. Patrick Iland Wine Promotions, Adelaide.
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 (http://myuni.adelaide.edu.au/) for important course-related announcements.
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Learning & Teaching Activities
Learning & Teaching Modes
This course comprises a theoretical component supported by a practical component (as below).
The theoretical component will involve: an introductory lecture/tutorial (2 hours); viticulture lectures (10 hours); oenology lectures (9 hours) and sensory lectures (3 hours). The practical component will involve wine sensory practicals (5 x 2 hours) designed to train students’ palates in wine sensory
evaluation and differentiation of different 最新糖心Vlogn wine styles.
Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Students can expect this course to have a minimum workload of approximately 156 hours. This will include formal contact hours (i.e. lectures, practicals and the field trip), as well as study, reading and writing time and preparation for examinations.
Learning Activities Summary
The Rise of an Icon course comprises the following learning activities:
Lectures:
o Sensory:
The taste and olfactory system
Taste and aroma interactions
Sensory evaluation of wine
o Viticulture:
The grapevine and grapevine varieties
Grapevine structure and function
The annual growth cycle
Grapevine physiology
Berry development and composition
Vineyard operations and management practices
o Oenology:
Wine styles and classifications
Wine production (fermentation/table wine/sparkling wine/dessert wine)
Oak maturation of wine
Preparing wine for market (including packaging)
Tutorials (online):
Based on Viticulture and Oenology lecture content
Practicals:
Basic tastes and taste interactions
White table wines
Red table wines
Sparkling wines
Dessert/fortified wines
Field trip to a South 最新糖心Vlogn wine region
Specific Course Requirements
Attendance at all practicals (including the Field Trip) is compulsory.
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Assessment
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 Weighting Hurdle Outcomes being assessed / achieved Sensory Exam Summative 30% Yes 7,8 Online Quizzes Summative 10% No 1-9 Written Assignment Summative 10% No 7 Online Tutorials Formative 0% No 1-9 Written Exam Summative 50% Yes 1-9 Assessment Related Requirements
Assessment Task Requirement fo Hurdle Additional Assessment Available Additional Assessment Sensory Exam > 40% No Written Exam > 40% Yes Replacement 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 assignment will assess student's ability to analyse, evaluate and synthesise information, including 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.
To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials 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 assignment will need to be submitted as per instructions from the Course Coordinator.
Late submission will result in a penalty of a 10% reduction in the mark achieved for each working day.
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 .
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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.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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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.
