Course overview
Vintage planning; occupational health and safety, winery record keeping; microbial control, cellular hygiene; winery waste management, environmental management.
Course learning outcomes
- Gain an insight into key aspects of vintage planning, logistics and scheduling and how they interrelate and their impact on productivity and wine quality
- Understand the importance of winery record keeping and how this can beorganised to meet quality control, accounting and legislative requirements
- Have an awareness of the major potential sources of microbiological spoilage inwine, their symptoms, identification and control
- Identify key winery waste production phases based on variation in liquid and solid waste, organic and salt loading5
- Outline major sources, environmental impacts, and management of winery waste Investigate current industry best practice in waste management, reuse and environmental management