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308035 (v.1) Wine Science 512
Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 3 Hours Weekly |
Practical: | 1 x 2 Hours Weekly |
Prerequisite(s): | 308027 (v.1) Wine Science 501 or any previous version
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308032 (v.1) Wine Science 502 or any previous version
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Syllabus: | Secondary fermentation of sparking bases, production of sweet white table wines, fortified wines and distilled spirits. Sensory evaluation of distilled spirits. Label integrity program, winemaking approaches, ethical issues for the wine industry. |
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Unit Outcomes: | On successful completion of this unit students will have - Explained the production requirements of specialised wine types. Produced a bottle fermented sparkling wine. Explained various wine making strategies and philosophies. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Armstrong D., Rankine B.C, Linton G. (1994) Sparkling Wines: the Technology of their Production, Winetitles. Adelaide. Fleet G.H. (Ed) (1998) Wine Microbiology and Biotechnology. Harwood Academic Publishers, Melbourne. Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E. (1996) Principles and Practices of Winemaking Chapman and Hall Enology Library, Melbourne, International Thompson Publishing. Zoecklein B.W., Fugelsang K.C., Gump B.H., Nury F.S. (1995) Wine Analysis and Production Chapman and Hall Enology Library, Melbourne, International Thompson Publishing. 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.) Brisbane, 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. |
Unit Texts: | Jackson R.S. (2000) Wine Science. Principles and Applications, Sydney, 2nd ed Academic Press. |
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Unit Assessment Breakdown: | End of semester exam 50%, Field trip report 10%, Major assignment 40%. This is by Grade/Mark assessment. |
Field of Education: | 50301 Horticulture | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Margaret River Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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