Subject AGRI90031 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject is not offered in 2016.

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

170 hours, including the intensive teaching 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 website:

Subject Overview:

This subject 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.

Learning Outcomes:

Students completing this subject should be able to:

  • Demonstrate effective crop management through summer and autumn vineyard operations
  • Compare and contrast the principles and practices of the various styles in wine production
  • Under supervision, operate a range of equipment used during vintage in a safe and hygienic manner
  • Explain the physiology of smell and taste
  • Evaluate wine using basic sensory processes; and
  • Identify the major flavour characteristics in grapes
  • 2000 word literature review due approximately Weel 6 worth 40%
  • 3000 word research essay due approximately Week 11 worth 60%
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
Master of Wine Technology and Viticulture

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