Vine to Wine

Subject AGRI20027 (2011)

Note: This is an archived Handbook entry from 2011.

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

This subject has the following teaching availabilities in 2011:

February, Dookie - 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: 36 hours, residential including lectures, practicals and field trips
Total Time Commitment: Estimated total time commitment (including non-contact time): 108 hours.
Prerequisites: None
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 Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/

Coordinator

Mr David Hayward

Contact

Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)

Enquiries
Phone: 13 MELB (13 6352)
Email: 13MELB@unimelb.edu.au

Subject Overview: During this subject students will develop a detailed knowledge of the biology of vineyards, including grapevine physiology, and how this is managed throughout the season to produce fruit to match a diverse range of wine styles. They will also understand the processes involved in the production of wine from the receival of grapes through to the commencement of maturation; the chemistry, microbiology and biochemistry of yeast and bacteria in wine production; analytic and quality control techniques and how to evaluate a range of wine types and styles.
Objectives:

Information not available
Assessment: A 2-hour end of semester examination (40%), residential block practical book (20%) - due 1 week after residential block, and two assignments equivalent to 2000 words (each worth 20%) - due in weeks 6 and 10 of semester.
Prescribed Texts:

The following resources will be provided to students:

  1. Subject Guide - assessment requirements and background information on Dookie Campus
  2. Study Guide - containing scientific and technical information and self help tasks
  3. Practical Book - assessment tasks completed whilst at the residential school
Recommended Texts:

Mullins, M.G., Bouquet, A. and Williams, L.A. (1992) Biology of the Grapevine. CUP.

Rankin, B.C. (2004) Making Good Wine. Pan Macmillan, Sydney.
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:

On completion of this subjects students should have developed the following generic skills:

  • the ability to write a logically argued and properly researched essay
  • the ability to critically assess information from a range of sources, and assess its quality and relevance to the questions under consideration
  • the ability to work as part of a multi-disciplinary team on a project
  • oral communication skills through presentation and investigation.
Notes: A one week residential course before the commencement of semester 1, plus 12 weeks self paced learning.
Related Breadth Track(s): Exploring Wine and Viticulture

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