13502 (v.2) Sensory Evaluation 302
| Area: | Muresk Institute |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| 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
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| Syllabus: | Aroma and Flavour description, Wine discription and scoring. Sparkling and sweet tablewines, varietal wines, international wines, fortified wines. |
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| Unit Outcomes: | On completion of this unit students will have - Developed skills of sensory evaluation and assessment of wines. An understanding of Australian and International wine styles. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Johnson H., (1994), The World Atlas of Wine, 4th ed, New York, Simon Schuster. Robinson J., (1996), Jancis Robinson's Guide to Wine Grapes, Oxford, Oxford University Press. Peynaud E., (1996), The Taste of Wine, (translated by Schuster M), 2nd ed, New York, John Wiley and Sons. |
| Unit Texts: | Iland P and Gago P., (2002), Australian Wine Styles and Tastes, Adelaide, Patrick Iland Wine Promotions. Rankine B.C., (1990), Tasting and Enjoying Wine, Adelaide, Winetitles. |
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| Unit Assessment Breakdown: | Assignments (3) 45%, End of semester practical test 35%, Mid semester practical test 20%. This is by grade/mark assessment. Students must participate in a minimum of 85% (twelve out of fourteen) laboratory sessions to pass the subject. |
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
