ASC2746

Winery operations for quality wine production

(SCI)

Proposed to be offered next in 2002

Mr Tom Jeavons

6 points + First semester + Equivalent of three 1-hour lectures/week, 1-hour tutorial/week, and attendance at two 3-day workshops (compulsory for distance education students) + Peninsula/Distance + Prerequisites: ASC1726 (or recognised industrial experience)

Synopsis: The subject covers the characteristics of major white wine grape varieties; principles and practices of white wine production; characteristics of major red wine grape varieties; principles and practices of red wine production; wine evaluation; basic sensory processes, physiology of smell and taste; assessment of major flavour characteristics; assessment of white and red wine styles.

Assessment: Written examination (1 hour): 20% + Written assignment 1 (3000 words): 20% + Written assignment 2 (3000 words): 20% + Practical reports: 40%