208-206 Vineyard & Winery Operations S-A

Subject information

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208-206 Vineyard & Winery Operations S-A
Availability	Dookie campus
Credit Points	12.5
Coordinator	Mr Geoff Bath
Semester	1 (view timetable)
Contact	Subject is offered by flexible delivery. Prior to the residential school, students receive a printed subject guide, subject notes (these take the place of face-to-face lectures) and a practical book. Students attend a one-week residential school at Dookie Campus in the week prior to the commencement of Semester 1. Practical sessions in the campus vineyard, winery, laboratory and tasting rooms are undertaken during the residential school. In the subject guide, students receive a planner outlining the work that must be completed on a weekly basis throughout the semester
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 subject students should be able to: demonstrate the skills and knowledge associated with a number of summer and autumn vineyard operations; and propose management options for improving grape quality.
Assessment	Examination (3-hour, 40%), assignments (2 x 2000 words, 40%), practicals (20%). Two assignments are to be completed during the semester, one on viticulture, one on oenology, due at different times in the semester and returned to students prior to the final examination.

Search : Index : Faculty of Land and Food Resources : Bachelor of Agricultural Science
Prev 208-205 Australia in the Wine World
Next 208-247 Biotechnology for Land and Food

Status:                   Official 2007
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