Credit points: 15

Subject outline

In this subject students will build on the knowledge acquired and skills developed in Wine Evaluation l. Through theory and practice, students will identify and describe processes of wine making, and develop knowledge of the principles of and methods used in analytic sensory evaluation, being able to describe the sensory characteristics of the major wine styles. This subject will also provide students with the vocational skills necessary to apply quantitative (technical) wine assessment methodologies to white, rosé, red, sparkling, dessert and fortified wines, and to become proficient in the statistical analysis of quantitative methods. Perceptions of wine quality will be explored and skills in planning and presenting wine tastings developed.

FacultyFaculty of Science, Tech & Engineering

Credit points15

Subject Co-ordinatorPeter Sale

Available to Study Abroad StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites AGR2WE1 and Admission into SBATE


Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Learning resources


Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsAnalytical chemistry of foodsRecommendedJames, C 1995BLACKIE ACADEMIC & PROFESSIONAL, LONDON
ReadingsFood processing - nutritionRecommendedBender, A 1978ACADEMIC PRESS, NEW YORK
ReadingsFood product developmentRecommendedGrad, E & Saguy L (eds) 1991VAN NOSTRAND REINHOLD, NEW YORK
ReadingsHow to taste winesRecommendedEvans, L 2007BARBARA BECKETT PUBLISHING, PADDINGTON NSW
ReadingsParson's chemical analysis of foodRecommendedEgan, H, Kirk, R & Sawyer, R 19818TH EDN, CHURCHILL LIVINGSTON, LONDON
ReadingsPrinciples of Sensory Evaluation of FoodRecommendedAmerine, M 1965ACADEMIC PRESS, NEW YORK.

Subject options

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Start date between: and    Key dates

Epping, 2014, Semester 1, Day


Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPeter Sale

Class requirements

WorkShop Week: 10 - 22
Two 2.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.


Assessment elementComments%
Essay (2000 words)40
Group presentation (30 minutes)30
Practical evaluation (6 during semester)30