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The information in this, and other sections, complements the material in Australian Winemaking. Australian Winemaking provides a broad overview of the basis for winemaking processes and outlines the techniques necessary for making sound wine, while Monitoring the winemaking process from grapes to wine: techniques and concepts provides the information for conducting many of the cellar operations, stability tests and sensory evaluation methods required throughout the winemaking process.

Section 1 as an e-section contains —

Introductory concepts

  • Health and safety awareness
  • Establishing a quality assurance approach to winemaking

Planning for vintage

  • General concepts
  • Estimating vineyard yield
  • Forecasting vineyard yield

Vineyard sampling

  • Sampling concepts
  • Selecting sampling sites
  • Sampling procedures
  • Accuracy and precision

Matching vines, grapes and wines

  • Research and practical applications
  • A suggested protocol
  • An example of a vineyard assessment sheet
  • Terms and concepts —
    • The berry ripening process/berry ripeness/wine style/wine quality/grape quality
    • The use of the term ‘taste’ or ‘to taste’/ the parts of the berry/berry components and the taste of the wine
    • Possible assessments and analyses
    • Which vine characteristics and sensory attributes are important?
    • Which chemical analyses are important?
    • Issues to consider
  • Assessing canopy characteristics —
    • Canopy characteristics
  • Assessing berry characteristics —
    • Physical characteristics
    • Berry colour
    • Flesh texture, sugar acid/balance and aroma
    • Skin thickness, texture, astringency/seed colour
    • Seed hardness, aroma and astringency
    • Flavour quality
  • Tasting berries, juice or homogenates

Processing and analysing berry and juice samples

  • Obtaining a juice sample
  • Processing and analysing a berry or juice sample

Grape load assessment

  • Specifications/MOG
  • Determining the condition of the load

Patrick Iland OAM

Patrick Iland OAM

Dr Patrick Iland (BAppSc, MAgSc, PhD) has been involved in wine education for over 35 years. He is a former Senior Lecturer at The University of Adelaide, Australia. Patrick has taught and researched in the areas of wine chemistry, viticulture and sensory evaluation. His research focused on the effects of viticultural practices on grape and wine quality and wine sensory properties. He, along with colleagues, developed the ‘berry colour ’ measure — a measure widely used in the viticulture industry for determining the colour of black grapes. Although retired, he retains his connection with the University as a Visiting Research Fellow. He is a past winner of the Stephen Hickinbotham Memorial Trust Award (for his research on Pinot Noir grapes and wines) and the Stephen Cole the Elder Award for Excellence in Teaching awarded by The University of Adelaide. In 2007 he was awarded the Order of Australia (OAM) for his services to the Australian wine industry. Patrick has a strong interest in and commitment to education. He and his wife Judith conduct a publishing business specialising in educational wine books.


Nick Bruer

Nick Bruer

Nick has degrees in Chemical Engineering from The University of Adelaide and in Wine Science from Charles Sturt University. He worked for 12 years as an oenologist and technical services specialist with The Australian Wine Research Institute, before leaving to concentrate on his winemaking career. He joined Orlando Wine in 2001, where he is currently Senior Red Winemaker.


Andrew Ewart

Andrew Ewart

Andrew holds a degree in Horticultural Science from Lincoln University and a Masters degree in Enology and Viticulture from the University of California, Davis. He taught oenology and sensory evaluation studies at Roseworthy Agricultural College and The University of Adelaide. After 27 years in teaching and research, Andrew spent 10 years as the Chief Winemaker/Viticulturist at Mountadam Vineyard and is currently a wine consultant.


Andrew Markides

Andrew Markides

With a PhD in Microbiology from The University of New South Wales, Andrew has devoted more than 20 years service as a university academic at Charles Sturt University, Roseworthy Agricultural College and The University of Adelaide, teaching wine microbiology and winemaking. From 2001 Andrew worked with the Lallemand Biotechnology Group for 11 years. Now retired from this group, he continues to service the wine industry through his microbiology expertise.


John Sitters

John Sitters

John has a degree in Applied Science (Wine Science) from Charles Sturt University. He has over 20 years experience in laboratory management. He has gained extensive expertise in quality control practices in both the cellar and laboratory during his time as a Senior Technical Officer at Roseworthy Agricultural College and The University of Adelaide.