13502 (v.2) Sensory Evaluation 302
| Area: | Muresk Institute |
| Contact Hours: | 5.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 5 Hours Weekly |
| Prerequisite(s): | 12614 (v.3) Wine Science 202 or any previous version
AND
12620 (v.3) Sensory Evaluation 202 or any previous version
|
| Teaches the basic physiology of flavour perception and advances the ability to critically evaluate wines by developing the capacity to discern complex organoleptic characters and to interpret these in terms of style, quality and origin. Recognise undesirable flavours arising from spoilage, wine types produced, wine analysis and sensory evaluation. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | | |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
