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Introduction to viticulture & wine science (6 points)


Leader: Dr Mary Cole

Peninsula Second semester 2003 (OCL)
Peninsula Second semester 2004 (OCL)

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%

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