308040 (v.2) Sensory Evaluation 502

Area:	Department of Agribusiness
Credits:	25.0
Contact Hours:	5.0
The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.
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. 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.
To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.
Field of Education:	050301 Horticulture
SOLT (Online) Definitions*:	Informational *Extent to which this unit or thesis utilises online information
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.