Concepts in viticulture and wine science
(
6 points,
SCA Band 2, 0.125 EFTSL)
Leader: Dr Lawrie Dooley
Offered:
Peninsula First semester 2006 (OCL-RESBLK)
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: Individual assignment 1 (3000 words): 30% + Individual assignment 2 (3000 words): 30% + Individual assignment 3 (practical experimental results book): 40%
