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 available. A list of suggested accommodation in Ararat will be provided before the subject begins.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Wine grapes: A complete guide to 1375 vine varieties, including their origins, flavours and wines

Resource TypeRecommended

Resource RequirementN/A

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

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

Resource TypeRecommended

Resource RequirementN/A

AuthorLenoir, J & Sutcliffe, S

Year2006

Edition/VolumeN/A

PublisherDVD KALEIDOSCOPE FILM & DVD, AUSTRALIA

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Jancis Robinson's wine course

Resource TypeRecommended

Resource RequirementN/A

AuthorRobinson, J, Darlow, D & Bulley, T

Year2005

Edition/VolumeN/A

PublisherDVD KALEIDOSCOPE FILM & DVD, AUSTRALIA

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

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

Resource TypeRecommended

Resource RequirementN/A

AuthorLenoir, J & Sutcliffe, S

Year2006

Edition/VolumeN/A

PublisherDVD KALEIDOSCOPE FILM & DVD, AUSTRALIA

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: Faults in wine)

Resource TypeRecommended

Resource RequirementN/A

AuthorLenior, J & Sutcliffe, S

Year2006

Edition/VolumeN/A

PublisherDVD KALEIDOSCOPE FILM & DVD, AUSTRALIA

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Wine tasting: A professional handbook

Resource TypeRecommended

Resource RequirementN/A

AuthorJackson, R

Year2009

Edition/Volume2ND EDN

PublisherACADEMIC PRESS, SAN DIEGO

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

Laboratory ClassWeek: 27 - 28
Three 3.00 h 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 h 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

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
Practical reports (tasting reports, 6 during study period, 300 words each - total is 1800 words)N/AN/AN/ANo40 SILO2, SILO3
Qualitative wine evaluation exam (1 hour, 1300 words equivalency)N/AN/AN/ANo30 SILO2, SILO3
Tasting test (1300-word equivalency)N/AN/AN/ANo30 SILO1