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
Availability
Class details
Waite Campus
Class number 40024
Section FW01
Size 48
Available 48
Class number 40025
Section LE01
Size 48
Available 48
Class number 40026
Section PR01
Size 48
Available 48
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