308028 (v.1) Wine Production 501

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Area:	Muresk Institute
Credits:	25.0
Contact Hours:	5.0
Lecture:	1 x 3 Hours Weekly
Practical:	1 x 2 Hours Weekly
Syllabus:	Definition of wine. Winemaking calculations. Winemaking processes and options. Harvest criteria. Crushing, draining, pressing. White winemaking options, juice, fermentation. Red winemaking options, fermentation, cap management, extraction. Red fermentation equipment.
Unit Outcomes:	On successful completion of this unit students will have - Demonstrated an understanding of the theories that form the basis of commercial winemaking practice. Demonstrated the practical steps in commercial winemaking. Demonstrated and explained 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 Volume 1. The Microbiology of Wine and Vinifications. (Translated by Branco J.M.) Brisban, John-Wiley and Sons. Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. (2000) Handbook of Enology Volume 2. The Chemistry of Wine Stabilization and Treatments. (Translated by Aquitrad Traduction) Brisbane, John-Wiley and Sons. Halliday James and Johnson Hugh [1994] The Art and Science of Wine. Mitchell Beazley. Iland Patrick, Ewart Andrew, Sitters John [1993] Techniques for Chemical Analysis and Stability Tests of Grape Juice and Wine. Patrick Iland Wine Promotions. Fugelsang. C [1995] Wine Microbiology The Chapman Hall Enology Library. Fleet Graham [Ed][1993] Wine Microbiology and Biotechnology. Harwood Academic Publishers. Zoecklein B, Fugelsang K, Gump B, Nuny F [1995] Wine Analysis and Production. The Chapmall and Hall Enology Library. Rankine Bryce [1989] Making Good Wine. Pan McMillan Australia. Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E. (1998) Principles and Practices of Winemaking, The Chapman and Hall Enology Library, Aspen Publishers.
Unit Texts:	Jackson R.S. (2000) Wine Science. 2nd ed, Sydeny. Academic Press.
Unit Assessment Breakdown:	End of semester exam 50%, Major assignment 20%, Winemaking practice 25% (assessed on how well they carried out on winemaking tasks), Winemaking report 5% (chronological record of winemaking activities). This is by Grade/Mark assessment.
Year Location Period Internal Area External Central External 2004 Margaret River Campus Semester 1 Y