308040 (v.1) Sensory Evaluation 502
| Area: | Muresk Institute |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Practical: | 1 x 2 Hours Weekly |
| Syllabus: | Sensory and chemical characteristics of wine. Organoleptic analysis and the interpretation of results from taste panels. Advanced principles of wine appreciation. Their influence of gender, age, and smoking on sensory evaluation. Descriptive analysis of wines, sensory evaluation methods. Tasting tests for palate evaluation. Scoring, judging and cellaring wines. |
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| Unit Outcomes: | On successful completion of this unit students will have - Demonstrated an understanding of the types and styles of wine made in Australia. Explained the principles of sensory evaluation of wine. Developed 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, New York, Simon and 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.) New York, 2nd ed John Wiley and Sons. The Australian Wine Research Institute (1999) Advanced Wine Assessment Course. |
| 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 (4) 40%, End of semester practical test 40%, Mid semester practical test 20%. This is by Grade/Mark assessment. |
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Margaret River Campus | Semester 2 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
