OENOLOGY 2502WT - Sensory Studies II
Career: | Undergraduate |
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Units: | 3 |
Term: | 3720 |
Campus: | Waite |
Contact: | Up to 6 hours per week |
Restriction: | Available to Bachelor of Viticulture and Oenology students only |
Available for Study Abroad and Exchange: | No |
Available for Non-Award Study: | No |
Assumed Knowledge: | BIOLOGY 1202, BIOLOGY 1101 or BIOLOGY 1001, OENOLOGY 1018NW, CHEM 1100 or CHEM 1101, or CHEM 1201 |
Assessment: | Exams, written exercises, presentations, practicals |
Syllabus: |
This course provides a scientifically based introduction to sensory evaluation and its relationship to the winemaking process, and promotes the development of technically accurate wine assessment skills. The physiology of taste receptors, olfaction and the structure of oral mucosa are examined. Recent advances in knowledge including the function of signal transduction molecules and protein structure are used to explain current models of flavour, astringency and taste perception. Basic flavour chemistry of grapes and wine and wine faults is introduced. An introduction to sensory measurement theory, psychophysics, aroma and taste interactions, threshold measurement and the psychological and physiological factors affecting perception is presented. The concept of adaptation and its application to the sensory evaluation of wines, and elements of good sensory practice including data collection and statistical analysis are described. The practical program will be used to develop basic skills in sensory assessment of wines leading to the interpretation of wine characteristics in terms of wine style and quality. This is achieved by a progressive development of sensory skills, using model solutions to depict basic tastes and their interactions, followed by detailed examination of white and red table, fortified and sparkling wines, and wine and food interactions. |
Course Fees
Study Abroad student tuition fees are available here
Only some Postgraduate Coursework programs are available as Commonwealth Supported. Please check your program for specific fee information.
The fees displayed below for international students are for students commencing a program in 2024 only. International students who commenced a program in 2023 or prior can find their fee here.
EFTSL | |||
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0.125 |
Course Outline
A Course Outline which includes Learning Outcomes, Learning Resources, Learning & Teaching for this course may be accessed here
Critical Dates
Term | Last Day to Add Online | Census Date | Last Day to WNF | Last Day to WF |
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3720 | Mon 07/08/2017 | Thu 31/08/2017 | Fri 15/09/2017 | Fri 27/10/2017 |
Class Details
Enrolment Class: Lecture | |||||||
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Class Nbr | Section | Size | Available | Dates | Days | Time | Location |
24711 | LE01 | 53 | 3 | 26 Jul - 13 Sep | Wednesday | 10am - 12pm | Charles Hawker, 130, McLeod Lecture Theatre |
4 Oct - 25 Oct | Wednesday | 10am - 12pm | Charles Hawker, 130, McLeod Lecture Theatre | ||||
Automatic Enrolment Class: Practical | |||||||
Class Nbr | Section | Size | Available | Dates | Days | Time | Location |
24712 | PR01 | 53 | 3 | 26 Jul - 13 Sep | Wednesday | 1pm - 5pm | Southern Barns Soils, G2, Laboratory |
26 Jul - 13 Sep | Wednesday | 1pm - 5pm | Southern Barns Sensory, G2, Laboratory | ||||
4 Oct - 25 Oct | Wednesday | 1pm - 5pm | Southern Barns Soils, G2, Laboratory | ||||
4 Oct - 25 Oct | Wednesday | 1pm - 5pm | Southern Barns Sensory, G2, Laboratory |