Winemaking at Vintage 3

Undergraduate | 2026

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Area/Catalogue
WINE 3007
Course ID icon
Course ID
205040
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

This practical course provides students with the opportunity to gain hands on winemaking experience over the vintage period. The course introduces students to the planning and managing of winemaking strategies. It covers all aspects of grape processing, white juice preparation and red wine fermentation and is designed to complement the theory covered in the other wine technology courses for table wine production. This course also aims to help students make a considerable progression in the developments of their wine sensory evaluation skills.

Course learning outcomes

  • Enhanced understanding of the winemaking processes.
  • Become familiar with the operation of vintage machinery.
  • Gained experience and attain a basic level of competence in routine cellar operations.
  • Gained an appreciation of the necessity for routine chemical and microbiological analyses during the winemaking process.
  • Gained experience in cellar safety procedures.
  • Gained an awareness of the practical organisation required in winery, including the planning of daily winery operations and recording of all such activities.
  • Gained an appreciation of the importance of organisational skills.
  • Gained experience in functioning within a teamwork approach.

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A