208-107 Vineyard & Winery Ops for Quality WP I

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

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

• explain the commercial influences on vineyard establishment and operation;

• describe major weather differences;

• evaluate the suitability of different cultivars for different purposes and locations;

• and demonstrate the skills and knowledge associated with a number of winter and spring vineyard operations.

The main oenology components of this subject are the characteristics of white and red wine cultivars and the principles and practices involved in the production of various wine styles. The subject introduces students to post-fermentation treatments associated with wine production. Evaluation of wine, styles and flavour characteristics are also introduced using basic sensory processes.

Examination (30%), assignments (2x20%), wine practical (15%), vineyard practical (15%).