Course overview
Current research and advanced practices in viticulture and oenology will be examined through lecture/tutorial-based discussion. Viticultural topics will include water relations, water and nutrient use efficiency, climate change, salinity, organic and biodynamic practices and genetic advancement. From an oenological context, emphasis will be placed on grape and wine phenolics and flavour compounds; methods of analysis in wine science; yeast biochemistry, ethanol toxicity, wine stability, yeast aroma compounds; malolactic fermentation. The course will consist of lectures, lab-based practicals, topic debates and a final sensory skill presentation based on sensory skills developed over the course of the Viticulture and Oenology Program.
Course learning outcomes
- Improved knowledge of current research and advanced practices in viticulture and oenology.
- Identify and explain new methods of analysis in wine science, yeast biochemistry and contributions to wine composition, wine stability, malolactic fermentation and fermentation technology.
- Critically assess current research in viticulture and oenology.
- Describe and critically analyse the sensory characteristics of unknown wines.
- Prepare and deliver a consultancy report providing solutions to a viticultural issue faced by the wine industry.
- Apply skills developed through prior courses in viticulture and oenology to current industry practice.