311711 v.3 Oenology Major
Introduction
Students will study units relating to the practical and theoretical aspects of wine production. These include harvest scheduling, grape and must handling, vintage and ferment planning and aspects of engineering relevant to winery establishment and operation. Students also study the physical and chemical properties of juice and wine, wine fermentation, finishing and wine stability. The wine science major also includes a component of beer brewing, sparkling wine, distillation and fortified wine production. Students will also undertake training in sensory evaluation of wine and are encouraged to select option units relating to viticulture and/or marketing and tourism.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| 308027 | v.3 | Wine Science 501 | 5.0 | 25.0 | |
| 308028 | v.3 | Wine Production 501 | 5.0 | 25.0 | |
| SELECT 2 OPTIONS | 50.0 | ||||
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| 308032 | v.3 | Wine Science 502 | 5.0 | 25.0 | |
| 308035 | v.3 | Wine Science 512 | 5.0 | 25.0 | |
| 308040 | v.3 | Sensory Evaluation 502 | 5.0 | 25.0 | |
| SELECT 1 OPTION | 25.0 | ||||
| 100.0 | |||||
| Optional Units to Select from in Year 1 Semester 1 | Hrs/Wk | Credit | |||
| 13497 | v.4 | Wine Industry Project 301 | 5.0 | 25.0 | |
| 308036 | v.3 | Viticulture Principles 501 | 6.0 | 25.0 | |
| 308037 | v.3 | Grapevine Pests and Diseases 501 | 5.0 | 25.0 | |
| 312416 | v.2 | Introduction to Wine Marketing and Business 201 | 7.0 | 25.0 | |
| Optional Units to Select from in Year 1 Semester 2 | Hrs/Wk | Credit | |||
| 13499 | v.5 | Wine Industry Project 302 | 5.0 | 25.0 | |
| 13502 | v.4 | Sensory Evaluation 302 | 5.0 | 25.0 | |
| 306476 | v.4 | Grape and Wine Technology 302 | 5.0 | 25.0 | |
| 308038 | v.3 | Viticulture Practices 502 | 5.0 | 25.0 | |
| 308039 | v.3 | Water Resource Management 502 | 5.0 | 25.0 | |
