Course Coordinator: Stephen Clarke
Lecturers assisting: Assoc. Prof. Paul Grbin, Assoc. Prof. Chris Ford, Assoc. Prof. Sue Bastian, Dr Richard Muhlack.

Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-
consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

On successful completion of this course students should have:

1	Enhanced their understanding of white winemaking processes
2	Become familiar with the operation of fermentation and bottling machinery
3	Gained experience and attained a basic level of competence in routine cellar operations
4	An understanding of the necessity for routine chemical, sensory and microbiological analyses during the winemaking process
5	Enhanced sensory evaluation skills
6	Experience in finishing and preparing wine for bottling
7	Gained experience in cellar safety procedures
8	Gained an awareness of the practical organisation required in a winery, including the planning of daily winery operations and accurate recording of all such activities
9	An appreciation of the importance of organisational skills
10	Experience in functioning within a team

Textbooks:
Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. (2004) Monitoring the winemaking process from grapes to wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E. (2004) Chemical analysis of grapes and wine: techniques and concepts. Patrick Iland Wine Promotions Pty Ltd, Adelaide, Australia.
General Reading List
A detailed reading list will be available from MyUni

Articles from
Australian Grapegrower and Winemaker;
Australian Journal of Grape and Wine Research;
Practical Winery;
Seminar Proceedings of The Australian Society of Viticulture and Oenology;
The American Journal of Enology and Viticulture, and
The Australian and New Zealand Wine Industry Journal
Air Liquide Australia Ltd. Publication. Wine Technology and the Pursuit of Quality: A manual on the effective use of inert gas to achieve wine quality. Compiled by D.B. Allen: 1994.

Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. Principles and Practices of Winemaking: New York: Chapman & Hall: 1996.

Fleet, G.H. Wine Microbiology and Biotechnology: Chur, Switzerland: Harwood Academic Publishers: 1993.

Fugelsang, K.C. Wine Microbiology: New York: Chapman & Hall: 1997.

Ough, C.S. Winemaking Basics: New York; The Haworth Press: 1992.

Schahinger, G. and Rankine, B. Cooperage for Winemakers: A manual on the construction, maintenance and use of oak barrels; Adelaide: Ryan Publications; 1992.

Zoecklein, B.W., Fugelsang K.C., Gump, B.H. and Nury, F.S. Wine Analysis and Production: New York: Chapman & Hall: 1995.

Other reference material, relating specifically to lectures will be included in lecture handouts.

Please note that the timetable is subject to change during the semester; this occurs principally to allow flexibility around the white winemaking operations. Students will be informed by email via MyUni of all changes to scheduled events

The course has been allocated time blocks outside the regular timetable each week. This is to ensure that sufficient time is available to undertake the often time-consuming winemaking procedures. Furthermore, this permits some flexibility for students to negotiate additional time periods with the academic staff or to allow for lengthy periods of cellar/laboratory work and emergency/priority winemaking operations to ensure wine quality is not compromised.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Week	Lecture	Staff	Topic	Wednesday Prac	Friday Prac
1	1	Steve Clarke	No lecture	No prac	Introduction & White wine vinification Introduction to winery; basic winery operations Juice allocations Fermentation basics - PRG
	2	Steve Clarke
2	3	Paul Henschke (AWRI)	An introduction to yeast and yeast aroma compounds	Introduction: Jason Barrette Visiting winemaker Sensory: Meet your juices – groups to present 2016 white juices	White wine proposals – group presentations
	4
3	5	Paul Henschke (AWRI)	Yeast organic acid metabolism Ethanol toxicity & lipid biosynthesis	Inoculations; full juice analyses	Fermentation monitoring and management
	6
4	7	Paul Grbin	Sugar transport in yeast Yeast carbohydrate metabolism	Fermentation monitoring and management	Formal all attend: Fermentation monitoring and management
	8
5	9	Leigh Francis (AWRI)	Relating volatile composition to wine aroma	Sensory: Jason Barrette	Fermentation monitoring and management
	10
6	11	Steve Clarke	Cider Production	Sensory:  Evaluation of cider	Sensory: Jason Barrette
	12
7	13	Steve Clarke	Lecture/Sensory: Steve Clarke - Wines of the Cotes du Rhone		Sensory: Tony Ingle Winemaker Angoves Riverland winemaking
	14
8	15	Steve Clarke	White wines of Germany and Alsace	Sensory: Eurpean White Wine tasting	Fermentation monitoring and management
	16
9	17	Richard Muhlack	Fermentation kinetics – future		Sensory:  Sue Bastian - Wine Judging
	18
10	19	Chris Ford	Beer production and technology	Sensory: fining trials and blending trials round-table	Preparation of wines for week 12
	20
11	21	Chris Ford	Beer production and technology	Sensory: Chris Ford Evaluation of beer	Preparation of wines for week 12
	22
12	23	Steve Clarke	Student wines final presentation
	24

Assessment Task	Task Type	Due	Weighting	Hurdle?	Learning Outcome
White winemaking proposal	Formative and Summative	Week 3	10%	No	1,5,8
Modern winemaking report	Formative and Summative	Week 5	10%	No	1,5,8
Personal Diary and Analysis Records	Formative and Summative	Week 12	10%	No	1-9
White wine production report	Formative and Summative	Week 12	10%	No	1-9
Final presentation including wine outcomes	Summative and formative	Week 12	10%	No	1-9
Final Exam	Summative	Exam Period	50%	Yes	1-9

To successfully complete the course the student must demonstrate attendance at all practical sessions shown in the practical program.

White winemaking proposal 
White winemaking proposal – group work. The first part is a presentation to be made as a group in week 2. You will be advised on the feasibility of your proposed wine, and expected to take into account suggestions offered by the academic staff when preparing your written proposal. The second part of this assessment item is the written proposal to be handed in at the end of your presentation. This group written conclusion of 1000 words will detail the intentions for your juice.

Winemaking Options (Modern winemaking report)
Each student will be required to submit a White Winemaking Options assignment of 1,000 words (excluding reference list).
"Modern Winemaking: Fact, Annectdote,Opinion or Fashion?" For this assignment, you will select a ‘modern’ white winemaking technique, and provide a detailed, critical evaluation of the production processes from grape to finished product using your selected option. You must discuss the options open to winemakers intending to produce the chosen style of white wine, describing how these each has the ability to influence the final wine style outcomes. A full list of all references used in the assignment must accompany the submission. A brief flow chart must also be included containing sufficient detail of where these options occur in the winemaking process.

Personal Diary and Analysis Records
Personal Diary (Individual Mark, 5 %). The Personal Diary is to contain details, in chronological order, of a student’s individual participation and contribution to all laboratory and cellar operations, including calculations, analytical results and tasting notes. NB: Sensory descriptions must reflect an individual effort, not a consolidated group effort, and be presented in a final master table to be submitted with the diary. Regular sensory descriptions are expected (a minimum of twice weekly evaluations of the wine(s) for which the student I responsible is required). A final sensory evaluation and full analytical profile at Week 11 of semester are also compulsory requirements of the diary when it is submitted in week 13.
Additionally, tasting notes and information from the weekly Sensory Evaluation classes must be recorded in the personal diaries. Student group operations and analysis records.
(Group mark, 5 %) – you will be assessed based on the quality, accuracy and consistency of your analytical data throughout the semester, and the way in which the group has functioned as a winemaking team.

White Wine Production Report
The White Wine Production Report (Individual Mark, 10 %). is an opportunity for you to discuss your personal winemaking experience in the context of published literature. Your report must reflect a clear understanding of the scientific principles underlying the winemaking strategies employed. Note, the report is not a re-statement of methodology nor a review of theoretical concepts. The report is to include reasons for any deviation from the original proposal, an individual evaluation of the final wine quality and suggestions on how your winemaking procedure could be improved if given the chance to repeat the winemaking project. You must include justification for each winemaking decision based upon scientific, technical and anecdotal evidence, published or otherwise. The discussion should be no longer than 1,500 words (excluding references), single spaced and size 12 font. Referencing —You are required to use the referencing system used by the Australian Journal of Grape and Wine Research. Please include all personal communications.

Final wine outcome and presentation
This will be in the form of a presentation to be made in week 12, at which you will describe your winemaking intentions, activities and outcomes and, most importantly, demonstrate a high degree of understanding of the outcomes achieved. The wine made during the seminar will be presented, and assessed by the class.

Marks will be allocated for this Assignment in the following way: (i). Up to 2.5 for your individual contribution to the group presentation, principally based on the evidence of an understanding of the outcomes achieved for your chosen wine style. (ii). Up to 5 for the overall quality of the group presentation, including a detailed understanding of the winemaking choices selected to achieve the desired outcome, and demonstrated awareness of alternatives and potential solutions to any difficulties that were experienced. (iii). Up to 2.5 for the class evaluation of your wine, based on the final wine quality and its proximity, or otherwise, to the style originally selected.


Final Exam
A 2-hour final summative exam will be given at the end of the semester to ensure cumulative knowledge of all course material (lectures, and practicals). Due to the practical and industry focussed nature of this course, students must achieve at least 50% of the available marks in the final exam to pass the course. This is to ensure mastery of core discipline elements relevant to professional practice.

If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.