agr2we1 wine evaluation 1
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
Learning resources
Readings
| 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
- 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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Epping, 2015, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPeter Sale
Class requirements
Laboratory ClassWeek: 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.
WorkShopWeek: 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 element | Comments | % | 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 |