Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:August, Dookie - Taught on campus.
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.
Ph: 03 5833 9292
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 40 hours during the one-week intensive school. |
Total Time Commitment:
170 hours, including intensive school
Study Period Commencement:
|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 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
CoordinatorDr Sigfredo Fuentes
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:
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.
|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 |
Master of Wine Technology and Viticulture
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