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MGX9860 - Concepts in viticulture and wine science

6 points, SCA Band 2, 0.125 EFTSL

Postgraduate Faculty of Business and Economics

Leader: Dr Lawrie Dooley


Caulfield First semester 2007 (Off-campus)


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.


The learning goals associated with this unit are to:


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