Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:July, Dookie - Taught on campus.
To be delivered as a 5 day intensive study period at the Dookie campus, 27-31 July 2015. Accommodation and catering available on campus. Please contact Jacinta Way for details email@example.com
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 at Dookie |
Total Time Commitment:
170 hours total
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Participation in the 5 day intensive 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 website: http://www.services.unimelb.edu.au/disability/ or students can email firstname.lastname@example.org
CoordinatorMr Chris Barnes
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.
The objective of this subject is to introduce students to the Australian wine industry and its role in world wine production.
The content includes:
Online examination - mixture of multiple choice and short answer questions, two weeks after the end of the residential school (35%)
Online examination - mixture of multiple choice and short answer questions, six weeks after the end of the residential school (35%)
Examination – practical x 1 hour (final day of intensive - 30%)
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 Store29 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 Food Science |
Master of Agricultural Science
Master of Food Science
Master of Wine Technology and Viticulture
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
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