308042 (v.1) Grape and Wine Production 501

---

 

Area:	Muresk Institute
Credits:	25.0
Contact Hours:	5.0
Lecture:	1 x 3 Hours Weekly
Practical:	1 x 2 Hours Weekly
Syllabus:	Wine grape regions of the world, vine anatomy and vine propagation, site location factors for vineyard establishment. Soil management, training trellising and pruning. Introduction to irrigation practices and scheduling. Harvesting and handling wine grapes. Basic wine making processes.
Unit Outcomes:	On successful completion of this unit students will have - Explained the history and geography of grape growing. Explained the basic structure and function of the grapevine. Provided a scientific background to and understanding of the practices of viticulture and the relationship between grape and wine quality. Explained the role wine has to played in the history of mankind. Explained the basic concepts of wine production including composition of grapes and wine. Demonstrated an understanding of the impact of alcohol of society.
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:	Davidson, D. (1992) A Guide to Growing Winegrapes in Australia. Johnson, H. and Halliday, J. (1992) The Art and Science of Wine. Antcliffe, A. (1976) Some Wine Grape Varieties for Australia. Antcliffe, A. (1979) Major Wine Grape Varieties of Australia. Gladstones, J., (1992) Viticulture and Environment.
Unit Texts:	Johnson, H. (1994) The World Atlas of Wine (4th edn.) London. Mitchell Beazley. Rankine, B.C. (1989) Making Good Wine, Melbourne, Sunbooks. Coombe, B. and Dry, P (Eds. 1992) Viticulture Volume 1 - Resources.
Unit Assessment Breakdown:	Examination (1) 10%, Examination (2) 30%, Major Assignment and Presentation 25%, Practical and field reports 25%, Tutorials 20%. This is by Grade/Mark assessment.