12616 (v.2) Wine Production 201

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Area:	Muresk Institute
Credits:	25.0
Contact Hours:	5.0
Lecture:	1 x 5 Hours Weekly
Prerequisite(s):	13464 (v.3) Wine Microbiology 102 or any previous version AND 13465 (v.2) Wine Chemistry 102 or any previous version
Syllabus:	Harvesting - hand versus mechanical. Winery establishment and layout - practical aspects. Fittings, variable capacity tanks, program controllers. Grape and must handling procedures - Baume, chemical and enzymatic changes in wines. Crushing, draining and pressing, pumping, cooling, pasteurisation, carbonic maceration.
Unit Outcomes:	On completion of this unit students will have - developed an understanding of the theories that form the basis of commercial winemaking practice, learnt the practical steps in commercial winemaking and gained practical experience of the white and red tablewine making process.
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	Ribereau - Gayon P, Dubourdieu D, Doneche B, Lonvaud A., (2000), Handbook of Enology Vol 1, The Microbiology of Wine and Vinifications, (tranlated by Branco J.M), Brisbane, John Wiley and Sons. Ribereau - Gayon P, Glories Y, Maujean A and Dubourdieu D., (2000), Handbook of Enology Vol 2, The Chemistry of Wine Stabilization and Treatments, (translated Aquitrad Traduction), Brisbane, John Wiley and Sons. Haliday J and Johnson H, (1994), The Art and Science of Wine, PLACE, Mitchell Beazley. Zoecklein B, Fugelsang K, Gump B, Nunny F., (1995), Wine Analysis and Production, PLACE, The Chapman and Hall Enology Library. Fleet Graham, (ed)., (1993), Wine Microbiology and Biotechnology, PLACE, Harwood Academic Publishers. Rankine B., (1989), Making Good Wine, PLACE, Pan Macmillan Australia.
Unit Texts:	Jackson R.S., (2000), Wine Science, 2nd ed, Sydney, Academic Press.
Unit Assessment Breakdown:	End of Semester Examination 50%. Major Assignment 20%. Winemaking Practice 25%. Winemaking Report: Chronological Record of Winemaking Activities 5%. This is by grade/mark assessment.
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 1 Y