208-823 Advanced Oenology
This subject is a specialised oenology subject that builds on the principles and practices developed in the oenology components of 208812 Winegrowing and 208813 Winegrowing Operations.
It reviews the results of recent wine research and provides in-depth treatment of a range of winemaking techniques and practices. The subject examines advanced and alternative production processes including the management of fermentation, optimising the activity of yeast and bacteria, additions and fining, as well as the assessment of grape quality, waste management, laboratory analysis techniques and equipment selection. The interrelationship between these aspects of the winemaking process is examined to provide an appreciation of the impact that these diverse contributions can make. It is envisaged that the detailed study of these facets will provide the student with an authoritative knowledge of winemaking and the processes that optimise wine quality.
This subject is delivered flexibly involving printed learning material and attendance at one 5-day compulsory residential school held at the Dookie Campus of the University of Melbourne.
This subject is taught by David Hayward.
For further information on this subject please refer to the handbook entry for 208-823