Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2011:January, Dookie - Taught on campus.
July, Dookie - Taught on campus.
Flexible delivery involving printed learning material and attendance at one 5-day compulsory residential school.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: Attend a one-week compulsory intensive block residential school in July (Dookie). |
Total Time Commitment: Students are expected to devote 12 hours per week to this subject in addition to the one week teaching block
|Recommended Background Knowledge:||N/A|
|Non Allowed Subjects:||N/A|
|Core Participation Requirements:||
Participation in the Residential School. Wine tasting is compulsory.
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/
CoordinatorMr David Hayward
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
The objective of this subject is to introduce students to the Australian Wine Industry and its role in world wine production. The content includes the evolution of the grapevine; the history of viticulture and winemaking; the main grape varieties of the world and their distribution; the chemistry of winemaking; wine tasting; appellation and 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:||Information Not Available|
Examination – Theory (2.0 h) = 40%
Examination – Practical (1.0 h) = 20%
Assignment 1 (Study Questions) = 10%
Assignment 2 (3000 words) = 20%
Residential Block Practical Book = 10%
Hugh Johnson and Jancis Robinson (2009) The concise world atlas of wine. Mitchell Beazley, London
Clarke, O. (1996) Oz Clarke’s New Essential Wine Book: An Indispensable Guide to Wines of the World. Mitchell Beasley, London UK. Iland, P. and Gago, P. (1997). Australian Wine: from the Vine to the Glass. Patrick Iland Wine Promotions, Adelaide. Johnson, H. and Robinson, J. (2001). The World Atlas of Wine. 5 th Edition. Mitchell Beasley, London UK Peynaud, E. (1987) The Taste of Wine. Macdonald Orbis, London. Rankine, B. (1993) Making Good Wine. Sun Books. Crows Nest, NSW. Robinson, J. et al (2006) Oxford Companion to Wine Third Edition Oxford University Press, Oxford UK. The texts can be borrowed from the University Library or purchased from Melbourne University Bookshop or The Rural Store.
The Rural Store stocks a wide selection of viticulture and oenology books. The address is: The Rural Store 29 Lisbeth Avenue , Donvale,
Journals and Periodicals The following Journals and Periodicals not compulsory, however they contain valuable information about viticulture, winemaking and wine marketing. The Australian and New Zealand Wine Industry Journal
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Graduate Diploma in Wine Technology and Viticulture |
Master of Food Science
Master of Wine Technology and Viticulture
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