Subject AGRI90031 (2013)

Note: This is an archived Handbook entry from 2013.

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

This subject is not offered in 2013.

Time Commitment: Contact Hours: 40 hours during the one-week 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 residential school.

Study Period Commencement:
Credit Points:
Corequisites: None
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:


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

Phone: 13 MELB (13 6352)

Subject Overview:

This subjects is the first of two subjects that provides students with a basic understanding of grape growing and wine making. The viticulture component of the subject will develop skills and knowledge associated with a number of summer and autumn vineyard operations and propose management options for optimising grape yield and quality. Some emphasis (theoretical and practical) will be directed towards grape handling and fermentation processes associated with table wine production. The characteristics of red and white wine grape varieties, along with the principles and practices of various wine styles, will be discussed. Basic sensory processes will be developed in practical sessions to evaluate wine styles and flavour characteristics.


Students completing this subject should be able to:
1. Demonstrate effective crop management through summer and autumn vineyard operations;
2. Compare and contrast the principles and practices of the various styles in wine production;
3. Under supervision, operate a range of equipment used during vintage in a safe and hygienic manner;
4. Explain the physiology of smell and taste;
5. Evaluate wine using basic sensory processes; and
6. Identify the major flavour characteristics in grapes.


Practical book from Residential school 20%; Assignments (2 x 20%) 4,000 words each; examination (2 hours) 40%

Prescribed Texts:

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
Generic Skills:


Related Course(s): Graduate Certificate in Wine Technology and Viticulture
Graduate Diploma in Wine Technology and Viticulture
Master of Wine Technology and Viticulture

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