Wine Technology

Subject 208-814 (2009)

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

Credit Points: 12.50
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

Semester 1, - 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: The subject is offered during Semster 2. Students are expected to devote 12 hours per week to this subject as well as attend a one week compulsory residential school.
Total Time Commitment: Not available
Prerequisites: Concepts in Viticulture and Wine Science Winegrowing Winegrowing Operations
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

Coordinator

Mr David Mark Hayward

Contact

Postgraduate Officer, Melbourne School of Land and Environment, Email: msle-pgcoursework@unimelb.edu.au

or

Mr David Hayward

Subject Overview:

On completion of this subject, students should be

able to:

- To prepare basic design strategies for the efficient

processing of grapes and be able to produce a simple winery

layout that meets set production, environmental and safety

requirements

- Determine refrigeration requirements for a winery

- Prescribe optimum wine storage requirements

- Propose strategies for the management and disposal of

liquid and solid winery waste

- Analyse wine packaging requirements with respect to

storage, transport and marketing influences.
Assessment:
  • Assignments (15%+15%+20%) 50%
  • Examination (3 hours) 50%
Prescribed Texts: None
Recommended Texts:

Rankine, B. 1991, Making Good Wine. Macmillan, South

Melbourne.
Breadth Options:

This subject is not available as a breadth subject.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Master of Wine Technology and Viticulture

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