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
Availability
Class details
Waite Campus
Class number 40027
Section FW01
Size 35
Available 35
Class number 40028
Section LE01
Size 35
Available 35
Class number 40029
Section PR01
Size 35
Available 35
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