Advanced Oenology

This subject is not offered in 2016.

170 hours

The prerequisites are:

Attend the five day residential school 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/

This subject is a specialised oenology subject that builds on the principles and practices developed in the oenology components of AGRI90031 Winegrowing and AGRI90032 Winegrowing Operations. It reviews the results of recent wine research and provides in-depth treatment of a range of winemaking techniques and practices. The subject examines advanced and alternative production processes including the management of fermentation, optimising the activity of yeast and bacteria, additions and fining, as well as the assessment of grape quality, waste management, laboratory analysis techniques and equipment selection. The interrelationship between these aspects of the winemaking process is examined to provide an appreciation of the impact that these diverse contributions can make. It is envisaged that the detailed study of these facets will provide the student with an authoritative knowledge of winemaking and the processes that optimise wine quality.

n/a

• One 2000 word assignment due in approximately Week 7 worth 40%
• One 3000 word assignment due in approximately Week 12 worth 60%

Rankine, B. (2004), Making Good Wine. Pan Macmillan, Sydney.

This subject is not available as a breadth subject.

None