VITI5003 (v.1) Sensory Evaluation of Wine
| Area: | Department of Environment and Agriculture |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| TUITION PATTERNS: | The tuition pattern provides details of the types of classes and their duration. This is to be used as a guide only. Precise information is included in the unit outline. |
| Lecture: | 1 x 3 Hours Weekly |
| Practical: | 1 x 2 Hours Weekly |
| UNIT REFERENCES, TEXTS, OUTCOMES AND ASSESSMENT DETAILS: | The most up-to-date information about unit references, texts and outcomes, will be provided in the unit outline. |
| Syllabus: | Sensory and chemical characteristics of wine. Organoleptic analysis and the interpretation of results from taste panels. Advanced principles of wine appreciation. Influence of gender, age, and smoking on sensory evaluation. Descriptive analysis of wines and sensory evaluation methods. Taste testing for palate evaluation. Scoring, judging and cellaring wines. |
| Field of Education: | 050303 Viticulture |
| Result Type: | Grade/Mark |
Availability
Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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