Cellar and Winery Waste Management 3

Undergraduate | 2026

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area/catalogue icon
Area/Catalogue
WINE 3002
Course ID icon
Course ID
205035
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
3
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes
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Note:
Course data is interim and subject to change

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

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A