Note: This is an archived Handbook entry from 2012.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2012:July, Dookie - Taught on campus.
1 week residential school at the Dookie campus of the University of Melbourne 23/07/12 - 27/07/12. Confirm dates and residential dates with Faculty. Flexible delivery involving online learning via the Learning Management System (LMS) and attendance at a 1-week compulsory residential school.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 40 hours during the one-week compulsory residential school. |
Total Time Commitment:
128 hours. Students are expected to devote 8 hours per week (11 weeks) to this subject as well as attend a one-week compulsory residential school.
Study Period Commencement:
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Attend the one week teaching block at the Dookie campus.
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 Peter Mcsweeney
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
This subject is the second of two subjects that provides students with a basic understanding of grape growing and wine making. The viticulture component of the subject covers the climatic and site requirements for vineyard establishment and the reasons for choice of rootstock and scion for particular sites. The viticulture operations in winter and spring are explored with an emphasis on strategies for the optimisation of yield and quality of wine-grapes. The processes associated with post fermentation are addressed in both theoretical and practical situations. Evaluation of wine, wine styles and flavour characteristics are refined.
Students completing this subject should be able to:
Examination (2 hours 40%; Assignment (1) 3,000 words (Viticulture) 20% ; Assignment (2) 3,000 words (Oenology) 20% ; Practical Book from Residential Block 20%.
Dry, P.R . and Coombe, B.G (eds) (2004) Viticulture. Volume 1: Resources. Winetitles, Adelaide.
Coombe, B.G. and Dry, P.R. (eds) (1992) Viticulture. Volume 2: Practices. Winetitles, Adelaide.Rankine, B. (2004), Making Good Wine. Macmillan, Sydney, NSW.
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Graduate Certificate in Wine Technology and Viticulture |
Graduate Diploma in Wine Technology and Viticulture
Master of Wine Technology and Viticulture
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