Search : Index : Institute of Land and Food Resources : Bachelor of Agriculture
Prev 206-107 Vineyard & Winery Ops for Quality WP I
Next 204-201 Comparative Nutrition

 206-108 Vineyard & Winery Ops for Quality WP II

Availability

Dookie campus.

Credit Points

12.5

HECS Band

2

Coordinator

Mr Geoff Bath

Semester

1 (view timetable)

Contact

3 hrs lectures (or equivalent), 2 hours practicals (per week)

Subject Description

The subject Vineyard and Winery Operations for Quality Wine Production II is the second of two units that provides students with the basic knowledge and skills to prepare management strategies to maximise the quality and yield of grapevines along with a basic knowledge of the principles and practices of wine production.

The subject introduces students to grape handling and fermentation. Evaluation of wine, styles and flavour characteristics are refined using basic sensory processes.

On completion of the viticulture component of the subject students should be able to:

  • demonstrate the skills and knowledge associated with an number of summer and autumn vineyard operations;

  • and propose management options for improving grape quality.

Assessment

Examination (30%), assignments (2x20%), wine practical (10%), vineyard practical (10%), tour report (10%).

Search : Index : Institute of Land and Food Resources : Bachelor of Agriculture
Prev 206-107 Vineyard & Winery Ops for Quality WP I
Next 204-201 Comparative Nutrition
 
Status:                   Official 2001
Last Modified:            Wednesday May 23 22:25
SGML to HTML Conversion:  Information Technology Services
Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au