Course overview
Science and technology of bottling and packaging systems including chemical and physical properties of packaging materials, principles of filling machinery, design and process control of wine filling/packaging systems.
Wine and food laws and commercial forces as quality standards. Taints and residues in grapes and wine as quality issues. Approaches and systems of quality management using the wine industry as a focus, including the development of corporate quality cultures, standards and specifications. Visits will be made to commercial plants.
Course learning outcomes
- Demonstate an awareness of the physical and chemical properties of packaging materials and how these affect the 'shelf life' of wine.
- Understand the principals of filling machines and make correct decisions in matching filling machine types to particular wine types
- Demonstrate an awareness of modern packaging materials and products including containers, closures and bottle decorations.
- Understand how to prepare a wine for final packaging and have an awareness of how to treat difficult or problem wines prior to packaging.
- Understand how modern bottling lines are prepared, operated, monitored and shutdown.
- Understand how taints can be caused in wine, how agrochemical maximum residue limits are derived for wine and how taint contaminants and agrochemical residues are assayed in wine
- Understand and accept quality management disciplines, techniques and attitudes and how they apply and are increasingly being applied to the wine industry.