No offerings have been identified for this subject in 2016

INT002 Winery Tour (4)


Up to ten students will spend five days touring the wineries and vineyards in the Riverina and NorthEast Victoria regions. Students will have the opportunity to experience the operation of commercial wineries and vineyards.

+ Subject Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: INT002
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionSY/USSchool of Agricultural and Wine Sciences

Enrolment restrictions

Available to students enrolled in the Study Abroad and International Exchange Programs only.

Learning Outcomes

Upon successful completion of this subject, students should:
* have a greater knowledge of and exposure to the range and diversity of the grape and wine industry;

* had professional interaction with a range of industry practitioners;

* An opportunity to exercise critical evaluation of practices within the industry.


The subject will cover the following topics:
The tour itinerary will highlight the viticultural and winemaking characteristics of the region visited and will also cover a range of enterprises (eg small and large, traditional and modern). Students will gather information on the following; Viticulture * Vineyard size and grape varieties planted * Climatic aspects of the site(s) * Soil type, preparation of the soil and soil management * Site selection, planting distances and soil conservation practices * Trellis and training * Pruning practices * Weed management and cover crops * Planting (nursery) practices and the use of rootstocks * Engineering and irrigation aspects * Pest and disease control and management * End use of the crop Winemaking * General details: winery location, size, wine types * Grape utilisation: cultivars, harvesting, transportation * Grape and juice treatment * Yeast propagation facilities * Fermentation control * Wine storage and maturation * Bottling facilities * Marketing * Winery age, design and layout * Operating efficiency and equipment compatibility * Cleanliness and hygiene * Quality control facilities * Factors influencing quality Tasting * Wine types, styles and qualities tasted * Individual wines: appearance, nose and palate * Relationships between wine character or quality and the region, vineyard or winery Social and Economic Factors * Importance of wine industry to social and economic fabric of the region.


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.