INT002 Winery Tour (4)

• 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 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.