Handbook home
Vine to Wine (AGRI20027)
Undergraduate level 2Points: 12.5On Campus (Dookie)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
February
Subject Coordinator: barnesc@unimelb.edu.au
Admin: jway@unimelb.edu.au
February
Subject Coordinator: barnesc@unimelb.edu.au
Admin: jway@unimelb.edu.au
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability(Quotas apply) | February February |
---|---|
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 is one from vine to glass. Students will cover in a hands-on way all the aspects of winemaking. This includes working fermenting wine, pressing the fermented grapes and then filtration and bottling of finished wine from the previous vintage. The subject includes an exploration of the sensory evaluation of wine and a field trip to a major winery seeing all aspects of the winemaking process.
NOTE: the availabilities for this intensively taught subject are both "February" but have different dates. Please check carefully.
Intended learning outcomes
Students completing this subject 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
- Understand the processes involved in the production of wine from harvesting in the vineyard to the arrival of grapes at the winery through to the commencement of maturation in barrel or bottle
- Understand how the wine making process is driven by the activity of yeast and bacteria
- 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: 22 March 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: 22 March 2024
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Assignment
| 4 Weeks after the end of teaching | 50% |
Written exam
| During the assessment period | 50% |
Last updated: 22 March 2024
Quotas apply to this subject
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 17 February 2020 to 21 February 2020 Last self-enrol date 18 February 2020 Census date 6 March 2020 Last date to withdraw without fail 3 April 2020 Assessment period ends 24 April 2020 February contact information
Subject Coordinator: barnesc@unimelb.edu.au
Admin: jway@unimelb.edu.au
- 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 24 February 2020 to 28 February 2020 Last self-enrol date 25 February 2020 Census date 13 March 2020 Last date to withdraw without fail 3 April 2020 Assessment period ends 24 April 2020 February contact information
Subject Coordinator: barnesc@unimelb.edu.au
Admin: jway@unimelb.edu.au
Time commitment details
170 hours
Additional delivery details
One-week full time residential teaching period at the Dookie campus.
NOTE: the availabilities are both "February" but have different dates. Please check carefully.
The cost for single room accommodation with shared bathroom facilities, breakfast, lunch and evening meal will be approximately $460.
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: 22 March 2024
Further information
- Texts
Prescribed texts
Students will be provided with online resources and guides required for this subject.
Recommended texts and other resources
Rankin, B.C. (2004) Making Good Wine. Pan Macmillan, Sydney
- Subject notes
A one-week intensive course at Dookie.
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 Breadth Track Wine and Food - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- 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: 22 March 2024