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Winegrowing (AGRI90031)
Graduate courseworkPoints: 12.5Not available in 2018
Overview
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This subject is the first of two subjects that provides students with a basic understanding of grape growing and wine making. The viticulture component of the subject will develop skills and knowledge associated with a number of summer and autumn vineyard operations and propose management options for optimising grape yield and quality. Some emphasis (theoretical and practical) will be directed towards grape handling and fermentation processes associated with table wine production. The characteristics of red and white wine grape varieties, along with the principles and practices of various wine styles, will be discussed. Basic sensory processes will be developed in practical sessions to evaluate wine styles and flavour characteristics.
Intended learning outcomes
Students completing this subject should be able to:
- Demonstrate effective crop management through summer and autumn vineyard operations
- Compare and contrast the principles and practices of the various styles in wine production
- Under supervision, operate a range of equipment used during vintage in a safe and hygienic manner
- Explain the physiology of smell and taste
- Evaluate wine using basic sensory processes; and
- Identify the major flavour characteristics in grapes
Generic skills
None
Last updated: 3 November 2022