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12620 (v.3) Sensory Evaluation 202
Area: | Muresk Institute |
Contact Hours: | 4.0 |
Credits: | 25.0 |
Lecture: | 1 x 4 Hours Weekly |
Prerequisite(s): | 12616 (v.2) Wine Production 201 or any previous version
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| Sensory and chemical characteristics of wine. Organoleptic analysis and the interpretation of results from taste panels. Chemical methods of wine analysis. Advanced principles of wine appreciation their influence of gender, age, and smoking on sensory evaluation. Influence of micro-organisms on wine flavour. Descriptive analysis of wines, sensory evaluation methods. Tasting tests for palate evaluation. Scoring, judging and cellaring wines. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | |
- Area External refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
- Central External refers to external course/units run through the Curtin Bentley-based Distance Education Area. |
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