Details
Learn about the principles and practices of how grapes are grown and wine is made. Confidently describe wine appearance, aroma, flavour and taste.
About this Course
Think about your favourite wine. Imagine the brilliance of its colour in the glass, the ripe fruit aromas on the nose, a hint of toasty oak and lingering tannins on the back palate. Perhaps you like a specific wine, but can’t pinpoint the reason why. The attributes that make wine so enjoyable are achieved through the expertise of viticulturists and winemakers, whose decision-making in the vineyard and winery is underpinned by science – to be precise, viticulture and oenology.
The finer details can take years to learn, but in a matter of weeks this course will give you a broad understanding of the principles and practices used to grow grapes and make wine, and their impact on wine appearance, aroma, flavour and taste. You’ll also gain an appreciation for how cutting-edge research is helping to secure the future sustainability of the global wine industry. Whether you’re a wine novice or a seasoned oenophile - this course is for anyone who loves wine and wine tasting. You’ll learn how grapes are grown and how wine is made. You’ll even get to make your own wine (virtually at least)!
Prerequisites
None
Disclaimer: Please note that while much of this course relates to winemaking, it includes content that covers tasting wine. It is therefore recommended that participants only register if they are age appropriate.
About this Course
Think about your favourite wine. Imagine the brilliance of its colour in the glass, the ripe fruit aromas on the nose, a hint of toasty oak and lingering tannins on the back palate. Perhaps you like a specific wine, but can’t pinpoint the reason why. The attributes that make wine so enjoyable are achieved through the expertise of viticulturists and winemakers, whose decision-making in the vineyard and winery is underpinned by science – to be precise, viticulture and oenology.
The finer details can take years to learn, but in a matter of weeks this course will give you a broad understanding of the principles and practices used to grow grapes and make wine, and their impact on wine appearance, aroma, flavour and taste. You’ll also gain an appreciation for how cutting-edge research is helping to secure the future sustainability of the global wine industry. Whether you’re a wine novice or a seasoned oenophile - this course is for anyone who loves wine and wine tasting. You’ll learn how grapes are grown and how wine is made. You’ll even get to make your own wine (virtually at least)!
Prerequisites
None
Disclaimer: Please note that while much of this course relates to winemaking, it includes content that covers tasting wine. It is therefore recommended that participants only register if they are age appropriate.
Outline
Speaker/s
Kerry Wilkinson
Kerry is Associate Professor of Oenology at the University of Adelaide. She completed a PhD in Wine Science and Analytical Chemistry at Flinders University and the Australian Wine Research Institute, but her subsequent appointment as an academic enabled her to combine her passion for wine education and research. She teaches wine sensory evaluation and together with colleague Paul Grbin, she developed My Wine World, an iPad app for wine sensory analysis. Kerry’s innovative approaches to wine education have been recognised through teaching awards, including an Australian Office of Learning and Teaching Citation for Outstanding Contributions to Student Learning. Her research concerns the flavour chemistry of grapes and wine including the impact of bushfire smoke on grape and wine quality, and the use of oak barrels for wine maturation.
Cassandra Collins
Cassandra is a Senior Lecturer in Viticulture at the University of Adelaide. After completing a Bachelor of Agricultural Science and a PhD in Horticulture, she gained experience in the wine industry as a cellarhand, an assistant winemaker and a viticulturist. However, a love of plants and a passion for research and teaching led to a role as a research fellow with the South Australian Research and Development Institute and the University of Adelaide, and then to her current role as a lecturer. Cassandra has published numerous viticulture and horticulture articles, and her current research interests concern grapevine reproduction, organic and biodynamic vineyard management, and new technologies for assessing vine performance.
David Jeffery
David is a Senior Lecturer in Wine Science at the University of Adelaide. After training and working as a chef for a number of years, he followed his passion for science and completed a PhD in Organic Chemistry at Flinders University. This qualification led to employment at the Australian Wine Research Institute, where David received a solid grounding in the science of grapes and wines, paving the way for his current role. He currently teaches a range of winemaking courses and his research concerns the aroma, flavour and phenolic compounds that influence wine quality. David has published numerous papers related to wine chemistry and recently co-authored a book chapter on wine in The Oxford Handbook of Food Fermentations, with colleague Kerry Wilkinson.
Paul Grbin
Paul is Associate Professor of Oenology and has been involved in the Australian wine industry for more than 25 years, in retail, production, teaching and research roles. He is a qualified winemaker and completed a PhD while working at the Australian Wine Research Institute. Paul’s teaching comprises aspects of wine microbiology, packaging and quality management, and fermentation technology. His research interests largely focus on wine microbiology, including the physiology of wine yeast and lactic acid bacteria as well as the importance of sustainable practices for the control of grapevine diseases, and the efficient and effective biological treatment of winery wastewater. Paul also established the University of Adelaide’s Wine Alumni Network.
Kerry is Associate Professor of Oenology at the University of Adelaide. She completed a PhD in Wine Science and Analytical Chemistry at Flinders University and the Australian Wine Research Institute, but her subsequent appointment as an academic enabled her to combine her passion for wine education and research. She teaches wine sensory evaluation and together with colleague Paul Grbin, she developed My Wine World, an iPad app for wine sensory analysis. Kerry’s innovative approaches to wine education have been recognised through teaching awards, including an Australian Office of Learning and Teaching Citation for Outstanding Contributions to Student Learning. Her research concerns the flavour chemistry of grapes and wine including the impact of bushfire smoke on grape and wine quality, and the use of oak barrels for wine maturation.
Cassandra Collins
Cassandra is a Senior Lecturer in Viticulture at the University of Adelaide. After completing a Bachelor of Agricultural Science and a PhD in Horticulture, she gained experience in the wine industry as a cellarhand, an assistant winemaker and a viticulturist. However, a love of plants and a passion for research and teaching led to a role as a research fellow with the South Australian Research and Development Institute and the University of Adelaide, and then to her current role as a lecturer. Cassandra has published numerous viticulture and horticulture articles, and her current research interests concern grapevine reproduction, organic and biodynamic vineyard management, and new technologies for assessing vine performance.
David Jeffery
David is a Senior Lecturer in Wine Science at the University of Adelaide. After training and working as a chef for a number of years, he followed his passion for science and completed a PhD in Organic Chemistry at Flinders University. This qualification led to employment at the Australian Wine Research Institute, where David received a solid grounding in the science of grapes and wines, paving the way for his current role. He currently teaches a range of winemaking courses and his research concerns the aroma, flavour and phenolic compounds that influence wine quality. David has published numerous papers related to wine chemistry and recently co-authored a book chapter on wine in The Oxford Handbook of Food Fermentations, with colleague Kerry Wilkinson.
Paul Grbin
Paul is Associate Professor of Oenology and has been involved in the Australian wine industry for more than 25 years, in retail, production, teaching and research roles. He is a qualified winemaker and completed a PhD while working at the Australian Wine Research Institute. Paul’s teaching comprises aspects of wine microbiology, packaging and quality management, and fermentation technology. His research interests largely focus on wine microbiology, including the physiology of wine yeast and lactic acid bacteria as well as the importance of sustainable practices for the control of grapevine diseases, and the efficient and effective biological treatment of winery wastewater. Paul also established the University of Adelaide’s Wine Alumni Network.
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