WINE EVALUATION 1

AGR2WE1

2021

Credit points: 15

Subject outline

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, flavour 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 for wine show stewarding and scoring.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 2 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyMerit based quota management

Quota-conditions or rulesPriority is given to students admitted in SBATE, then all other degrees.

Special conditionsThe 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 provided. Students will be required to organize and pay for their own transport to Ararat and their accommodation in Ararat. A list of suggested accommodation will be provided before the subject begins.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Wine tasting: A professional handbook

Resource TypeBook

Resource RequirementRecommended

AuthorJackson, R

Year2017

Edition/Volume3ND EDN

PublisherACADEMIC PRESS, SAN DIEGO

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

The Wine Bible, Revised

Resource TypeBook

Resource RequirementRecommended

AuthorMacNeill, K

Year2015

Edition/VolumeN/A

PublisherWORKMAN PUBLISHING, US

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Le Nez du Vin (The scent of wine): Red wine

Resource TypeOther resource

Resource RequirementRecommended

AuthorLenoir, J & Sutcliffe, S

Year2006

Edition/VolumeN/A

PublisherEDITIONS JEAN LENIOR, PROVENCE

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionVials of 12 wine smells plus handbook

Source locationN/A

Le Nez blancs (The scent of wine): White wine

Resource TypeOther resource

Resource RequirementRecommended

AuthorLenoir, J & Sutcliffe, S

Year2006

Edition/VolumeN/A

PublisherEDITIONS JEAN LENOIR, PROVENCE

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionVials of 12 wine smells plus handbook

Source locationN/A

Le Nez du Vin (The scent of wine: Faults in wine)

Resource TypeOther resource

Resource RequirementRecommended

AuthorLenior, J & Sutcliffe, S

Year2006

Edition/VolumeN/A

PublisherEDITIONS JEAN LENOIR, PROVENCE

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionVials of 12 wine smells plus handbook

Source locationN/A

Wine Folly: Magnum Edition: The Master Guide

Resource TypeBook

Resource RequirementRecommended

AuthorPuckette, M

Year2018

Edition/VolumeN/A

PublisherAVERY PUBLISHING GROUP, NEW YORK

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Wine grapes: A complete guide to 1368 vine varieties, including their origins, flavours and wines

Resource TypeBook

Resource RequirementRecommended

AuthorRobinson, J, Harding, J & Vouillamoz, J

Year2012

Edition/VolumeN/A

PublisherALLEN LANE, LONDON

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Identify, describe and apply the principles of analytical sensory evaluation
02. Assess aspects of wine quality and make conclusions on wine longevity by sensory methods
03. Use appropriate methods and language to describe analytical sensory evaluation of wine varieties

Subject options

Select to view your study options…

Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2021, Winter semester, Blended

Overview

Online enrolmentYes

Maximum enrolment size60

Subject Instance Co-ordinatorPenelope Smith

Class requirements

Field TripWeek: 27 - 28
One 2.00 days field trip per study period on weekdays during the day from week 27 to week 28 and delivered via face-to-face.
Industry visits. See special conditions for details.

Laboratory ClassWeek: 27 - 28
Three 3.00 hours laboratory class per study period on weekdays during the day from week 27 to week 28 and delivered via online.
Evening online tutorial

WorkShopWeek: 27 - 28
Two 6.00 hours workshop per study period on weekdays during the day from week 27 to week 28 and delivered via face-to-face.
On Campus &/or industry visit

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

Practical reports (tasting reports, 6 during study period, 300 words each - total is 1800 words)

N/AReportIndividualNo40 SILO2, SILO3

Qualitative wine evaluation exam (1 hour, 1300 words equivalency)

N/AOther written examIndividualNo30 SILO2, SILO3

Tasting test (1300-word equivalency)

N/AOtherIndividualNo30 SILO1