WINE EVALUATION 1
Credit points: 15
The objective of this subject is to introduce you to the principles and practices of the sensory evaluation of wine. You do not need prior wine evaluation skills. During extensive practical wine tasting sessions, skills in wine assessment will be developed via palate training exercises that explore sight, smell, taste, flavor and mouth feel of the samples. A unique and comprehensive set of wines will be tasted across various quality categories. You will also develop an understanding of environmental conditions related to wine quality. Storage and serving conditions within a tasting context will be explored along with protocols forwine show stewarding and scoring.
SchoolSchool of Life Sciences
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsNo
Subject year levelYear Level 2 - UG
Special conditions The course is a mixture of on-line and face to face teaching. In the face to face component two days are taught at the Melbourne Polytechnic Epping Campus and two days at the Ararat campus. The Ararat component will include winery visits with tastings. The Ararat class times allow train travel from Southern Cross on the first morning and an early finish on the second day to allow travel back to Melbourne. Transport to and from the Ararat station, town centre, the Ararat campus and for the winery visits will be available. A list of suggested accommodation in Ararat will be provided before the subject begins.
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Jancis Robinson's wine course||Recommended||Robinson, J, Darlow, D & Bulley, T 2005||DVD KALEIDOSCOPE FILM & DVD, AUSTRALIA|
|Readings||Le Nez blancs (The scent of wine: White wine)||Recommended||Lenoir, J & Sutcliffe, S 2006||EDITIONS JEAN LENOIR, PROVENCE|
|Readings||Le Nez du Vin (The scent of wine: Faults in wine)||Recommended||Lenior, J & Sutcliffe, S 2006||EDITIONS JEAN LENOIR, PROVENCE|
|Readings||Le Nez du Vin: (The scent of wine: Red wine)||Recommended||Lenoir, J & Sutcliffe, S 2006||EDITIONS JEAN LENIOR, PROVENCE|
|Readings||Wine grapes: A complete guide to 1375 vine varieties, including their origins, flavours and wines||Recommended||Robinson, J, Harding, J & Vouillamoz, J 2012||ALLEN LANE, LONDON|
|Readings||Wine tasting: A professional handbook||Recommended||Jackson, R 2009||2ND EDN, ACADEMIC PRESS, SAN DIEGO|
Graduate capabilities & intended learning outcomes
01. Identify, describe and apply the principles of analytical sensory evaluation
- Using practical sessions and tasting workshops, students will explore the principles of analytical sensory perception.
02. Assess aspects of wine quality and make conclusions on wine longevity by sensory methods
- Using practical sessions and tasting workshops, students will explore the aspects of wine quality and longevity by sensory perception.
03. Use appropriate methods and language to describe analytical sensory evaluation of wine varieties
- Written reports on methods and language appropriate to wine evaluation will be explored and refined in tasting workshops.
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Epping, 2020, Winter semester, Blended
Maximum enrolment size60
Enrolment information Quota is due to limited wine tasting facilities Merit based quota. Priority is given to students admitted in SBATE, then all other degrees.
Subject Instance Co-ordinatorPenelope Smith
Three 3.0 hours laboratory class per study period on weekdays during the day from week 27 to week 28 and delivered via online.
"Evening online tutorial"
Two 6.0 hours workshop per week on weekdays during the day from week 27 to week 28 and delivered via face-to-face.
"On Campus &/or industry visit"
|Practical reports (tasting reports, 6 during study period, 300 words each - total is 1800 words)||40||02, 03|
|Qualitative wine evaluation exam (1 hour, 1300 words equivalency)||30||02, 03|
|Tasting test (1300-word equivalency)||30||01|