Subject 208-316 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Undergraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: Flexible delivery involving printed learning material. Students are expected to devote 12 hours per week to this subject as well as attend a one-week compulsory residential school (semester 2)
Total Time Commitment: Not available
Prerequisites: 208-107 Vineyard and Winery Operations I and 208-206 Vineyard and Winery Operations II.
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability


Mr David Hayward
Subject Overview:

This subject gives detailed coverage of wine production and processing.

The subject content includes:

  • history of viticulture and winemaking in Australia;

  • production of wine in cool climate;

  • characteristics, composition and technological importance of grape juice;

  • chemistry and microbiology of wine production;

  • fundamentals of winemaking;

  • wine quality and defects and factors affecting;

  • analytical and quality-control techniques;

  • evaluation of wine types and styles; and

  • waste management and by-product utilisation.

Assessment: Two assignments of 2000 words (25%), three practical reports (25%) and a 3-hour final examination (50%).
Prescribed Texts: None
Recommended Texts:

Information Not Available

Breadth Options: This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008.
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Information Not Available

Related Course(s): Bachelor of Agricultural Science
Bachelor of Agricultural Science
Bachelor of Agriculture
Bachelor of Agriculture
Bachelor of Food Science
Bachelor of Rural Business

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