Vine to Wine (AGRI20027)

Undergraduate level 2Points: 12.5On Campus (Dookie)

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Overview

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February
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Vine to Wine begins with freshly harvested wine grapes. Students will then follow the journey through fermentation to wine in the bottle, gaining an understanding of the basic chemical and biological processes involved and the multitude of options to manipulate the process. N.B. This subject does not assume any scientific knowledge or study.

The journey then evolves, tracing cardinal events in the vineyard that result in the formation of fruit and ripening in the lead up to harvest. This includes an appreciation of the effects of season and climate, and a particular emphasis on how vines are managed to grow the fruit required to produce the diversity of wines that we drink.

Intended learning outcomes

During this subject students will develop a detailed knowledge of a working vineyard, including what makes a grapevine function and how it is managed throughout the season to produce fruit to match a diverse range of wine styles. They will also understand the processes involved in the production of wine from harvesting in the vineyard to the grapes arrival at the winery through to the commencement of maturation in barrel or bottle. How the wine making process is driven by the activity of yeast and bacteria is explored. Students will understand the importance of monitoring wine using quality control techniques as well as evaluate a range of wine types and styles to appreciate the influences of various winemaking practices

Generic skills

On completion of this subjects students should have developed the following generic skills:

  • The ability to write a logically argued and properly researched essay
  • The ability to critically assess information from a range of sources, and assess its quality and relevance to the questions under consideration
  • The ability to work as part of a multi-disciplinary team on a project
  • Oral communication skills through presentation and investigation

Last updated: 9 April 2025