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Curtin University
Courses Handbook 2013

This handbook contains information for courses and units at Curtin in 2013.
Information for the previous year's courses and units is available at Courses Handbook 2012.

311711 v.3 Oenology Major

Introduction

Students will study units relating to the practical and theoretical aspects of wine production. These include harvest scheduling, grape and must handling, vintage and ferment planning and aspects of engineering relevant to winery establishment and operation. Students also study the physical and chemical properties of juice and wine, wine fermentation, finishing and wine stability. The wine science major also includes a component of beer brewing, sparkling wine, distillation and fortified wine production. Students will also undertake training in sensory evaluation of wine and are encouraged to select option units relating to viticulture and/or marketing and tourism.

Course Structure Hrs/Wk Credit
Year 1 Semester 1
308027 v.3   Wine Science 501 5.0 25.0
308028 v.3   Wine Production 501 5.0 25.0
  SELECT 2 OPTIONS   50.0
  100.0
Year 1 Semester 2
308032 v.4   Wine Science 500 5.0 25.0
308035 v.3   Wine Science 512 5.0 25.0
308040 v.4   Sensory Evaluation 500 5.0 25.0
  SELECT 1 OPTION   25.0
  100.0
Optional Units to Select from in Year 1 Semester 1 Hrs/Wk Credit
13497 v.4   Wine Industry Project 301 5.0 25.0
308036 v.3   Viticulture Principles 501 6.0 25.0
308037 v.3   Grapevine Pests and Diseases 501 5.0 25.0
312416 v.2   Introduction to Wine Marketing and Business 201 7.0 25.0
Optional Units to Select from in Year 1 Semester 2 Hrs/Wk Credit
13499 v.5   Wine Industry Project 302 5.0 25.0
13502 v.4   Sensory Evaluation 302 4.0 25.0
306476 v.4   Grape and Wine Technology 302 5.0 25.0
308038 v.3   Viticulture Practices 502 5.0 25.0
308039 v.3   Water Resource Management 502 5.0 25.0

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