ASC2746

Vineyard and winery operations for quality wine production II

(BUS)

Offered subject to final approval

Dr Mary Cole

6 points + First semester + Block mode requiring attendance at two 3-day workshops (compulsory for all students) + Peninsula/Distance + Prerequisites: ASC1726 (or recognised industrial experience)

Synopsis: The oenology component of the subject introduces students to grape handling and fermentation. Evaluation of wine, styles and flavour characteristics are refined using basic sensory processes. The viticulture component of the subject develops the skills and knowledge associated with a number of summer and autumn vineyard operations; and investigates management options for improving grape quality; health and social implications of alcohol abuse.

Assessment: Written examination (1 hour): 20% + Written assignment 1 (3000 words): 20% + Written assignment 2 (3000 words): 20% + Practical reports (4 reports): 40%