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Course Outlines

OENOLOGY 7010WT - Stabilisation and Clarification

Waite Campus - Semester 1 - 2016

This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students. Principles and practices of wine clarification and stabilisation. Protein, tartrate, metal, colour oxidative, and microbiological stability and stability testing of wine. Wine clarification by means of settling, centrifugation, filtration and fining.

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  • General Course Information
    Course Details
    Course Code OENOLOGY 7010WT
    Course Stabilisation and Clarification
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites OENOLOGY 7028WT
    Restrictions Available to GradDipOen, GradDipViti&Oen & MaViti&Oen students only.
    Assessment Practicals, reports, written assignments, exam
    Course Staff

    Course Coordinator: Associate Professor David Jeffery

    Course Timetable

    The full timetable of all activities for this course can be accessed from .

  • Learning Outcomes
    Course Learning Outcomes
    1 Identify the types of instabilities in wine which might be expected to occur through winemaking.
    2 Define the physical, chemical and biochemical parameters involved in wine stability.
    3 Identify and explain the methods used to remove instabilities from wines and the agents
    involved.
    4 Apply the methods used to determine the extent of wine instabilities and their
    causes.
    5 Differentiate the types of technologies used in industry for the clarification and stabilisation of wines and other fermented beverages.
    6 Compose written scientific reports based on the practical work undertaken.
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    		 1-6
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    		 6
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    		 6
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    		 1-6
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
    		 6
  • Learning Resources
    Required Resources
    A practical manual and laboratory notebook will be provided and must be brought to each session but students will need to provide their own lab coat and safety glasses. Students may need to supply their own lunch for the industry visits depending on the arrangements with the wineries involved.
    Recommended Resources

    Details of reference materials such as books and journal articles will be provided to students. Many of these items are held in the Woolhouse (University) Library and John Fornachon Memorial (AWRI) Library. Consulting these resources may be necessary to supplement the material taught and for ideas about how to structure a scientific report with properly formatted literature citations. Additional references will be given throughout the series of lectures and practicals for those interested in learning more about topics in this course.

    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website ().

    The use of MyUni discussion boards is encouraged in the lead up to exams for questions related to course material and for discussions on matters covered within the course.
  • Learning & Teaching Activities
    Learning & Teaching Modes