MGX9860 - Concepts in viticulture and wine science

Leader: Dr Lawrie Dooley

Offered

Caulfield First semester 2007 (Off-campus)

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.

Objectives

The learning goals associated with this unit are to:

• develop in-depth knowledge of viticulture including relationships between soil, climate and grape varieites
• gain insight into vine biology including the processes of involved in berry ripening
• acquire knowledge of vine pests and diseases
• apply tools and techniques of wine chemistry to the fermentation process
• apply analytical methods of wine microbiology to the fermentation process.

Assessment

Individual assignment 1 (3000 words): 30%
Individual assignment 2 (3000 words): 30%
Individual assignment 3 (practical experimental results book): 40%