University Course Planner The University of Adelaide Australia

OENOLOGY 7019WT - Sensory Studies

Career: Postgraduate Coursework
Units: 3
Term: Semester 2
Campus: Waite
Contact: Up to 6 hours per week
Available for Study Abroad and Exchange: Yes
Available for Non-Award Study: No
Assessment: Practical report, tasting tests, group oral presentation, written exam
Syllabus:

This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students. 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 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 interaction, followed by a detailed examination of white and red table, fortified and sparkling wines.

Course Fees

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Student Status

Domestic
International

What type of place are you studying in

Commonwealth supported
Full fee paying

Study Level

Undergraduate
Postgraduate Coursework
Non Award

Program of Study

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

Units
EFTSL
Amount
3
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
Semester 2 Mon 10/08/2020 Wed 19/08/2020 Fri 30/10/2020 Not Available


Class Details

Enrolment Class: Lecture
Class Nbr Section Size Available Dates Days Time Location
24907 LE01 40 1 29 Jul - 16 Sep Wednesday 10am - 12pm  
7 Oct - 28 Oct Wednesday 10am - 12pm  
Note: Online class.
Related Class: Tutorial
Class Nbr Section Size Available Dates Days Time Location
20878 TU01 10 FULL 27 Jul - 26 Oct Monday 1pm - 3pm Wine Innovation Central, 431, Meeting Room
20879 TU02 10 FULL 31 Jul - 30 Oct Friday 1pm - 3pm Wine Innovation Central, 431, Meeting Room
25025 TU03 10 FULL 27 Jul - 26 Oct Monday 1pm - 3pm  
Note: Location for tutorial 3 and tutorial 4 is the Focus Room, Room 4.32, Level 4, WIC Building, Waite Campus.
25026 TU04 10 3 31 Jul - 30 Oct Friday 1pm - 3pm  
Note: Location for tutorial 3 and tutorial 4 is the Focus Room, Room 4.32, Level 4, WIC Building, Waite Campus.
Related Class: Practical
Class Nbr Section Size Available Dates Days Time Location
24908 PR01 40 1 29 Jul - 16 Sep Wednesday 1pm - 5pm Southern Barns Sensory, G2, Laboratory
7 Oct - 28 Oct Wednesday 1pm - 5pm Southern Barns Sensory, G2, Laboratory
Note: Available face-to-face (on-campus)