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9 course outlines found
1
WINESCI 701
: Winemaking in a New Zealand Setting2023 Semester One (1233)
The principles and practices of local winemaking are reviewed and compared with international counterparts to highlight the distinctive characteristics of winemaking in New Zealand. A microvinification project is undertaken in which students begin with an allotment of grapes, monitor the fermentation using a range of analytical techniques, and make decisions which affect the style of wine they produce.
No pre-requisites or restrictions
2
WINESCI 702
: The Science Behind Grape Production2023 Semester One (1233)
Develops understanding of the contemporary scientific knowledge and research that is of relevance to grape production for winemaking. The application of traditional and modern molecular methods in plant science and plant pathology will be discussed in relation to the selection, improvement and management of vines and grape attributes. Research issues of national and international relevance to viticulture will also be addressed.
No pre-requisites or restrictions
3
WINESCI 703
: The Science Behind Winemaking2023 Semester Two (1235)
Follows on from 702 and focuses on the contemporary scientific knowledge and research that is of relevance to winemaking, commencing from the point of grape harvest. The application of traditional and modern methods in biochemistry and microbiology will be discussed. Research issues of national and international relevance to winemaking will also be addressed.
No pre-requisites or restrictions
4
WINESCI 704
: Sensory Evaluation and Statistical Methods2023 Semester One (1233)
The principles of sensory science, sensory analysis of wine, differences among wine types, regional styles and grape types will be covered. Emphasis will be placed on those components which influence sensory appeal. The application of statistical methods to wine sampling and to the design of sensory panels will be overviewed.
No pre-requisites or restrictions
5
WINESCI 705
: Project in Wine Science2023 Semester One (1233)
Students will gain a thorough understanding of the current knowledge on a selected topic associated with wine science and have experience in writing a research proposal and in giving a presentation to the peer group.
To complete this course students must enrol in WINESCI 705 A and B, or WINESCI 705
6
WINESCI 706
: The Business of Wine Production2023 Semester Two (1235)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
7
WINESCI 707
: Topics in Wine Science2023 Semester Two (1235)
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
To complete this course students must enrol in WINESCI 707 A and B, or WINESCI 707
8
WINESCI 708
: Post-fermentation Processes in Winemaking2023 Semester Two (1235)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
No pre-requisites or restrictions
9
WINESCI 705
: Project in Wine Science2023 Semester Two (1235)
Students will gain a thorough understanding of the current knowledge on a selected topic associated with wine science and have experience in writing a research proposal and in giving a presentation to the peer group.
To complete this course students must enrol in WINESCI 705 A and B, or WINESCI 705
Outline is not available yet