Winegrowing Operations

This subject has the following teaching availabilities in 2015:

Offered at the Dookie campus 3-7 August 2015

Flexible delivery involving online learning through the Learning Management System (LMS) and attendance at one 5 x day residential school. (Monday - Friday) Attendance at the school is required for successful completion of this subject.

Please contact Jacinta Way should you have any queries about accommodation, travel, etc.

Email: jway@unimelb.edu.au

Ph: 03 5833 9292

170 hours, including intensive school

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

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:

• facilitate the post-fermentation activities in a winery under supervision in a safe and hygienic manner;
• understand the physiology of smell and taste;
• evaluate wines using developed sensory processes;
• assess individual wine styles;
• appraise vineyard site selection with regard to the nature of grape production, soil type, climatic and weather patterns, and pest and disease problems;
• analyse the processes involved in vineyard establishment and design including selection of cultivars and rootstocks, strategies for spacing, planting and training, and their interaction with trellis construction and design;
• demonstrate effective crop management through winter and spring vineyard operations; and
• suggest and implement techniques for improving grape quality through pruning, pest and disease management and soil management.

Literature review - 1500 words (due approximately week 4 - 30%), research assignment - 3500 words (first draft due approximately week 4, final research assignment due approximately week 10 - 70%)

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.

This subject is not available as a breadth subject.