WINE EVALUATION 1

AGR2WE1

2015

Credit points: 15

Subject outline

In this subject students will be introduced to the knowledge and skills to define the quality and sensory aspects of wine evaluation and to introduce the protocols for wine show stewarding, scoring and storage. Students will investigate a range of factors that influence perception and understanding of quality of wine. Sensory evaluation will be explored through sight, smell, taste, flavour and mouth feel. Students will also develop understanding of environmental conditions related to wine quality and perception. These include the effects of storage conditions, serving temperature and oxygen contact, and presentation during the wine tasting process, which can be influenced social and environmental aspects such as glassware and the setting in which the tasting takes place. Students will also investigate objectivity and emotion in perceptions of wine quality, including the effect of packaging, labelling, publicity, reviews and stewarding.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorPeter Sale

Available to Study Abroad StudentsNo

Subject year levelYear Level 2 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsJancis Robinson's wine courseRecommendedRobinson, J, Darlow, D & Bulley, T 2005DVD KALEIDOSCOPE FILM & DVD, AUSTRALIA
ReadingsLe Nez blancs (The scent of wine: White wine)RecommendedLenoir, J & Sutcliffe, S 2006EDITIONS JEAN LENOIR, PROVENCE
ReadingsLe Nez du Vin (The scent of wine: Faults in wine)RecommendedLenior, J & Sutcliffe, S 2006EDITIONS JEAN LENOIR, PROVENCE
ReadingsLe Nez du Vin: (The scent of wine: Red wine)RecommendedLenoir, J & Sutcliffe, S 2006EDITIONS JEAN LENIOR, PROVENCE
ReadingsWine grapes: A complete guide to 1375 vine varieties, including their origins, flavours and winesRecommendedRobinson, J, Harding, J & Vouillamoz, J 2012ALLEN LANE, LONDON
ReadingsWine tasting: A professional handbookRecommendedJackson, R 20092ND EDN, ACADEMIC PRESS, SAN DIEGO

Graduate capabilities & intended learning outcomes

01. Identify, describe and apply the principles of analytical sensory evaluation

Activities:
Using workshop sessions and tasting workshops, students will explore the principles of analytical sensory perception.
Related graduate capabilities and elements:
Discipline-specific GCs (Discipline-specific GCs)

02. Assess aspects of wine quality and make conclusions on wine longevity by sensory methods

Activities:
Using workshop sessions and tasting workshops, students will explore the aspects of wine quality and longevity by sensory perception.
Related graduate capabilities and elements:
Discipline-specific GCs (Discipline-specific GCs)

03. Use appropriate methods and language to describe analytical sensory evaluation of wine varieties

Activities:
Written reports on methods and language appropriate to wine evaluation will be explored and refined in tasting workshops.
Related graduate capabilities and elements:
Speaking (Speaking)
Writing (Writing)
Discipline-specific GCs (Discipline-specific GCs)

Subject options

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Start date between: and    Key dates

Epping, 2015, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPeter Sale

Class requirements

Laboratory Class Week: 31 - 43
One 3.0 hours laboratory class per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShop Week: 31 - 43
One 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
On-line quizzes (5 during semester)20 01
Practical reports (tasting reports, 5 during semester)20 02, 03
Qualitative wine evaluation exam (1.5 hours)30 02, 03
Tasting test (1 hour)30 01