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No offerings have been identified for this subject in 2016

WSC111 Grape and Wine Science (8)

Abstract

This subject covers an introduction to factors that have influenced world-wide viticulture and wine distribution and in particular the evolution of the Australian wine Industry from European settlement to the present day. Basic winemaking processes and the major wine types are discussed. The subject examines the biology and anatomy of the grapevine, the life cycle and grapevine propagation techniques used in vine improvement and factors limiting grape production. Ampelography (identification and characteristics of grapevine cultivars) and the use of hybrids and rootstocks in viticulture are covered.

+ Subject Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: WSC111
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 sessionHD/FLSchool of Wine and Food Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
* Demonstrate an awareness of the Australian and International Wine Industries including historical and geographical factors

* Identify phenological stages of the grapevine and identify the vegetative and reproductive structures of a grapevine

* Describe some of the limiting factors in grape and wine production.

* State the essential differences and basic production steps of the winemaking process to produce the major wine types.

* Have knowledge of some basic interrelationships between grape berry composition, viticultural conditions and wine produced.

Syllabus

The subject will cover the following topics:
* History of the vine and the Australian Wine Industry * Grapevine structure, biology and anatomy * Annual growth cycle of the grapevine * Fruit development and ripening * A botanical classification of Vitis * Hybrids and rootstocks and vine of the future * An introduction to the major pests & diseases in the vineyard * Grape quality and harvesting * Introduction to wine production * The wine production processes

Residential School

This subject contains a compulsory 3 day residential school.

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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.