OENOLOGY 2505EX - Grape and Wine Production II

External - Trimester 3 - 2020

Grape and Wine Production will provide a broad understanding of the principles and practices involved in grape and wine production (viticulture and oenology) and the sensory evaluation of wine (sensory science). Course content will comprise: the environmental requirements for successful viticulture; the vineyard management practices associated with the production of major red and white grape varieties; the winery operations involved in the production of different styles of sparkling wine, red and white table wine, dessert wine and fortified wines; the role of oak in winemaking; packaging; and technology and innovation. Practical sessions, taught via a week-long Residential School held during mid-semester break, will focus on the theory and practice of wine sensory evaluation and consumer-related sensory analysis techniques. The knowledge gained in this course builds on concepts learned in Foundations of Wine Science, Oenology 1018NW (or The 最新糖心Vlogn Wine Industry: Rise of an Icon III, Oenology 3515WT).

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Course Details

Course Code	OENOLOGY 2505EX
Course	Grape and Wine Production II
Coordinating Unit	School of Agriculture, Food and Wine
Term	Trimester 3
Level	Undergraduate
Location/s	External
Units	3
Contact	Online lectures plus 5 day residential school during mid-semester break
Available for Study Abroad and Exchange	Y
Prerequisites	OENOLOGY 1018NW or OENOLOGY 3515WT
Incompatible	OENOLOGY 1001EX/WT & OENOLOGY 2500EX/WT
Restrictions	Not available to Viticulture and Oenology students
Assessment	Sensory exam, online quizzes, written assignment, final exam

Course Staff

Course Coordinator: Professor Kerry Wilkinson

Course Timetable

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

Course Learning Outcomes

1	Explain the climate and soil requirements that underpin site selection and vineyard establishment
2	Discuss the impact of viticultural management practices on grape yield and quality.
3	Describe and compare the varietal characteristics of red and white cultivars of importance to the 最新糖心Vlogn wine industry.
4	Describe and compare the winemaking processes employed in the production of 最新糖心Vlogn sparkling, table, dessert and fortified styles of wine.
5	Discuss the importance of packaging to wine quality and the factors that affect packaging performance.
6	Describe and evaluate recent innovations in grape and wine production.
7	Evaluate and communicate the sensory attributes of different wine styles using appropriate technical terminology.
8	Use basic sensory analysis techniques to assess consumer acceptability of wine.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1-8
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	7,8
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	7
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1-8
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	NA
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	7

Learning & Teaching Modes

This course will be delivered by the following means:

2 hour lecture per week (for internal students)

Study guides (for external students)

Online content (for internal and external students)

5 day Residential School during the mid-semester break (for internal and external students)

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 Grape and Wine Production 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, completion of assignments and preparation for examinations.

Learning Activities Summary

The course content will include the following:

Week	Lecture Content	Week	Lecture Content
1	Climate and Viticulture	7	White and Red Winemaking
2	White Grape Varieties	8
3	Red Grape Varieties	9
4	Site Selection and Vineyard Management	10	Sparkling and Fortified Winemaking
5	Harvesting/Processing/Cellar Operations	11	Oak Maturation and Packaging
6	Sensory	12	Technology and Innovation

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

Residential School: Sensory evaluation of: White wines

                                                              Red wines

                                                              Sparkling wines

                                                              Fortified wines

                                                              Sensory analysis techniques

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	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Learning Outcome	Approximate timing of assessment
Online Tutorials	Formative	0%	No	1-6	Available throughout the duration of the course.
Online Quizzes	Summative	10%	No	1-6	Available throughout the duration fo the course, but due for completion prior to the end of semester exam period.
Sensory Examination	Summative	30%	Yes	7,8	During the Residential School (i.e.during the mid-semester break)
Written Assignment	Summative	10%	No	3	Due after the Residential School (i.e. approximately Week 10).
Written Examination	Summative	50%	Yes	1-8	During the end of semester exam.

Assessment Related Requirements

Attendance at all sessions of the Residential School

Assessment Item	Requirement for hurdle	Is additional assessment available if student does not meet hurdle requirement?	Details of additional assessment
Sensory Evaluation	50%	Yes	The sensory examination could be repeated in the subsequent year.
Written Examination	40%	Yes	Replacement/Additional eam

Assessment Detail

Online Tutorials

To provide students with feedback on their understanding of and familiarity with the course material, a series of online tutorials (comprising short answer and multiple choice questions based on the specific learning objectives and outcomes of each lecture) will be made available via MyUni. Completion of these tutorials is entirely optional and assessments conducted within these tutorials are formative only.

Online Quiz

Two online tests (one on viticulture and one on oenology,) will be given to enable students to benchmark their familiarity with course content, prior to the final exam, and to afford an opportunity for progressive completion of the course.

Sensory Examination

Sensory examinations (2 x 1.5 hours each) will be conducted during the Residential School to 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. Sensory exam papers will be promptly assessed to provide students feedback.

Written Assignment

Students will complete a written assignment (1,000 words) evaluating a recent innovation in grape and/or wine production reported in the literature. The assignment will give students an opportunity to develop their research and written communication skills; but more importantly enables students’ comprehension of course content, as well as the extent to which they can analyse and synthesise information, to be assessed.

Written Examination

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

Submission

Students will be expected to submit their written assignment online, using MyUni's TurnItIn (i.e. plagiarism detection software) capability.

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.
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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