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Vine to Wine (AGRI20027)
Undergraduate level 2Points: 12.5On Campus (Dookie)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
February
Overview
Availability | February |
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Fees | Look up fees |
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: 11 April 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 11 April 2024
Assessment
Additional details
- One assignment (2000 words) due Week 6 (50%)
- 2-hour end-of-semester exam (50%)
Last updated: 11 April 2024
Dates & times
- February
Principal coordinator Chris Barnes Mode of delivery On Campus (Dookie) Contact hours 36 hours, residential including lectures, seminars, practicals and field trips Total time commitment 170 hours Teaching period 25 February 2019 to 1 March 2019 Last self-enrol date 26 February 2019 Census date 22 March 2019 Last date to withdraw without fail 17 May 2019 Assessment period ends 28 June 2019 February contact information
Time commitment details
170 hours
Additional delivery details
One-week intensive course at the Dookie campus, Monday 20 – Friday 24 February 2017.
The cost for single room accommodation with shared bathroom facilities, breakfast, lunch and evening meal will be approximately $465.
Further details can be viewed at Dookie Intensives or contact: Jacinta Way, Academic Support Officer, Dookie Campus, email: jway@unimelb.edu.au
The subject has a quota of 40 students - students prioritised as per date of enrolment.
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
The following resources will be provided to students:
- Subject Guide - assessment requirements and background information on Dookie Campus
- Study Guide - containing scientific and technical information
- Practical Book - assessment tasks completed whilst at the residential school
Recommended texts and other resources
Rankin, B.C. (2004) Making Good Wine. Pan Macmillan, Sydney
- Subject notes
A one-week intensive course before the commencement of Semester 1 followed by twelve weeks self-paced learning.
The subject involves a degree of hands-on work in both vineyard and winery.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Certificate in Global Wine Studies Breadth Track Wine and Food - Breadth options
This subject is available as breadth in the following courses:
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 11 April 2024