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.

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