Course overview
Current research and advanced practices in viticulture and oenology will be examined through lecture/tutorial-based discussion. Viticultural topics will include water relations, water and nutrient use efficiency, climate change, salinity, organic and biodynamic practices and genetic advancement. From an oenological context, emphasis will be placed on grape and wine phenolics and flavour compounds; methods of analysis in wine science; yeast biochemistry, ethanol toxicity, wine stability, yeast aroma compounds; malolactic fermentation. The course will consist of lectures, lab-based practicals, topic debates and a final sensory skills presentation.
Course learning outcomes
- Improved knowledge of current research and advanced practices in viticulture and oenology.
- Ability to identify and explain new methods of analysis in wine science, as well as new developments in fermentation/process technology, yeast biochemistry and malolactic fermentation, and their contributions to wine composition and wine stability.
- Ability to critically assess accounts of current research in viticulture and oenology.
- Ability to provide a verbal account of the sensory evaluation of unknown wines.
- Ability to prepare and deliver a consultancy report providing solutions to a viticultural issue faced by the wine industry.
- Ability to utilise and build on skills developed through prior courses in viticulture and oenology.