ASC4717

Introduction to viticulture and wine science

(BUS)

Dr Mary Cole

6 points + First semester + Peninsula + 5-day residential block and off-campus distributed learning + Peninsula

Synopsis: Viticulture: relationships between soil, climate, and grape varieties; the chemical and physical properties of Australian soils in relation to quality grape production; the biology of the vine; the processes involved in berry ripening; the biology and impact of vine pests and diseases on viticultural and wine-making practices; Wine Chemistry: the chemical process involved in fermentation; the role of oak in wine complexity; the role of additives in winemaking; Wine Microbiology: the wild and commercial yeasts involved in the fermentation process; factors controlling microbial growth and potential spoilage organisms; difficulties in winemaking caused by damaged and diseased berries.

Assessment: Examination (2 hours): 40% + Assignment (1500 words): 10% + Practical report: 10% + Post-course assignment (3000 words): 30% + Tour report: 10%