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Vineyard and winery operations for quality wine production II (6 points)


Leader: Dr Mary Cole

Peninsula First semester 2003 (OCL)
Peninsula First semester 2004 (OCL)

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%

Prerequisites: ASC1726 (or recognised industrial experience)

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