WSC111 Grape and Wine Science (8)

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. 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. Identification and characteristics of grapevine cultivars and the use of hybrids and rootstocks in viticulture and wine production are covered. Basic scientific experimentation and statistics as applied to grape and wine production and precision viticulture are introduced.

Availability

* Offering has a residential school. Please view following information for further details.

Session 2 (60)
Online *
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: WSC111. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Agricultural and Wine Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to demonstrate an awareness of the Australian and International Wine Industries including historical and geographical factors
  • Be able to identify phenological stages of the grapevine and identify the vegetative and reproductive structures of a grapevine
  • Be able to describe some of the limiting factors in grape and wine production.
  • Be able to describe the essential differences and basic production steps of the winemaking process to produce the major wine types.
  • Be able to describe the fundamental interrelationships between grape berry composition, viticultural conditions and wine produced.
  • Be able to demonstrate an understanding of the basic methodology in data processing and analysis as it relates to grape and wine production.

Syllabus

This 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
  • Introduction to precision viticulture
  • Grape sampling and data analysis
  • Introduction to wine production
  • The wine production processes

Indicative Assessment

The following table summarises the assessment tasks for the online offering of WSC111 in Session 2 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Online test 1
10
2
Res school workbook
25
3
Final examination
55
3
Online test 2
10

Residential School

This subject contains a 2 day Compulsory Residential School.

The residential school will be composed of tutorials and practicals covering aspects of vine anatomy, vine identification and vine propagation, wine production processes, wine tasting, and visit to CSU vineyard.

Special Resources

This subject has a residential school. Students will need to cover the cost of travel to campus and accommodation on campus. All students are required to have a lab coat, safety glasses and covered footwear for lab based practicals.

The information contained in the CSU Handbook was accurate at the date of publication: February 2020. The University reserves the right to vary the information at any time without notice.

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