12619 (v.2) Wine Production 301

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Area:	Muresk Institute
Credits:	25.0
Contact Hours:	5.0
Tutorial:	1 x 3 Hours Quarterly
Fieldwork:	1 x 5 Hours Weekly
Prerequisite(s):	12616 (v.2) Wine Production 201 or any previous version
Syllabus:	Students are required to obtain 12 weeks paid employment in commercial grape and wine production, in order to learn practical skills and apply the application of theories to practice. To assist students meet this requirement the first six weeks of the semester is free from classes. The remaining requirement should be completed during semester breaks prior to the completion of the unit. Tutorials will be held from week 7 until week 12 to review students' vintage experiences.
Unit Outcomes:	On completion of this unit students will have - Understood the operational procedures of the host vineyard/winery. Demonstrated a variety of skills required in vineyards/wineries. The ability to apply their knowledge of scientific principles of Viticulture and Oenology to commercial operations.
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:	Jackson R.S., (2000), Wine Science, 2nd ed, Sydney, Academic Press. Ribereau - Gayon P, Glories Y, Maujean A, Dubourdieu D., (2000), Handbook of Enology, vol 2, The Chemistry of Wine Stabilization and Treatments, (translated by Aquitrad Traduction), Brisbane, John Wiley and Sons. Ribereau - Gayon P, Dubourdieu D, Doneche B, Lonvard A., (2000), Handbook of Enology, vol 1, The Microbiology of Wine and Vinifications, (translated by Branco J.M), Brisbane, John Wiley and Sons. Rankine B., (1989), Making Good Wine, Australia, Pan Macmillan.
Unit Texts:	No prescribed texts.
Unit Assessment Breakdown:	Class presentation 20%, Vineyard experiance report 40%, Winery experiance report and basewine 40%. This is by grade/mark assessment.
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 1 Y