Australia in the Wine World

Subject 208-244 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points: 12.50
Level: 2 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

July, - 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: One-week block in July. Students are required to undertake some reading prior to attending the block and complete a major assignment following the block. Prior to the one-week block, students receive a printed subject guide, subject notes, a reader and a practical book. The examination is held on the last afternoon of the one-week block, and the assignment is due three weeks after the one-week block
Total Time Commitment: -
Prerequisites: -
Corequisites: -
Recommended Background Knowledge: -
Non Allowed Subjects: -
Core Participation Requirements: -

Coordinator

Mr David Mark Hayward

Contact

Administrative Contact:

Ms Jacinta Way, Dookie Campus, Melbourne School of Land & Environment

Telephone: (03) 5833 9200

Email jway@unimelb.edu.au

Subject Overview:

The objective of this subject is to introduce students to the Australian wine industry and its role in world wine production.

The content includes:

  • evolution of the grapevine;

  • history of viticulture and winemaking;

  • main grape varieties of the world and their distribution;

  • chemistry of winemaking;

  • wine tasting;

  • appellation and the culture of wine;

  • world wine regions including France and Germany, Spain, Portugal and Italy, North America, South America, South Africa, New Zealand and Australia;

  • Australian wine regions and production;

  • the global wine trade and Australia's export markets; and

  • wine, food, health and culture.
Objectives: -
Assessment:

Examination - Theory (2 hour) = 40% (Held on last day of the teaching block)

Examination - Practical (1 hour) = 20% (Held on last day of the teaching block)

Assignment (4000 words) = 20% (Submitted 3 weeks after the teaching block)

Practical book = 20% (Submitted 4 weeks after the teaching block)
Prescribed Texts: -
Recommended Texts:

Information Not Available
Breadth Options:

This subject potentially can be taken as a breadth subject component for the following courses:

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Information Not Available
Notes:

Tasting of wines is required in this course and can not be exempt.
Related Course(s): Bachelor of Agricultural Science
Bachelor of Agricultural Science

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