Course overview
This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
Vintage planning; occupational health and safety, winery record keeping; microbial control, cellar 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 be organised to meet quality control, accounting and legislative requirements
- Have an awareness of the major potential sources of microbiological spoilage in wine, their symptoms, identification and control
- Identify key winery waste production phases based on variation in liquid and solid waste, organic and salt loading
- Outline major sources, environmental impacts, and management of winery waste
- Investigate current industry best practice in waste management, reuse and environmental management
- Ability to critically assess scientific and industry literature in relation to winery management production issues