12620 (v.3) Sensory Evaluation 202

Area:

Muresk Institute

Credits:

25.0

Contact Hours:

5.0

Lecture:

1 x 5 Hours Weekly

Prerequisite(s):

12616 (v.2) Wine Production 201 or any previous version

Syllabus:

Introduction to sensory evaluation, sweetness and acidity, pure and natural compounds, palate testing, wine tasting vocabulary, white and red wine stylesm, wine description, wine scoring.

Unit Outcomes:

On completion of this unit students will have - An understanding of the types and styles of wine made in Australia. Knowledge of the principles of sensory evaluation of wine. Had an introduction to the skills of sensory evaluation of wine.

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. The Australian Wine Research Institute (1999), Advanced Wine Assessment Course, Adelaide, AWRI. Meilgaard M, Civille G.V, Carr B.T., (1991), Sensory Evaluation Techniques, 2nd ed, Florida, CRC Press.

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.

Unit Assessment Breakdown:

Assignments (4) 40%, End of semester practical test 40%, Mid semester practical test 20%. This is by grade/mark assessment. Students must participate in a minimum of 85% (twelve out of fourteen) of laboratory sessions to pass the subject.

Year	Location	Period	Internal	Area External	Central External
2004	Bentley Campus	Semester 2	Y