208-107 Vineyard & Winery Ops for Quality WP I

Prior to the residential school, students receive a printed subject guide, subject notes (taking the place of face-to-face lectures) and a practical book. In the subject guide, students receive a planner outlining the work that must be completed on a weekly basis throughout the semester. Two assignments are completed at different times during semester, one related to viticulture and one to oenology.

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.

Oenology components of the subject are:

• the characteristics of white and red wine cultivars;

• principles and practices involved in production of various wine styles;

• post-fermentation treatments associated with wine production; and

• evaluation of wine styles and flavour characteristics using basic sensory processes.

Examination (3-hour 40%), two assignments (each 2000 words and 20%), practical reports (20%).