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WIN3310 Wine Sensory Analysis

Semester 2, 2020 External
Short Description: Wine Sensory Analysis
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded

Staffing

Examiner:

Requisites

Pre-requisite: WIN1101

Rationale

This course considers grape and wine sensory analysis and aspects of wine health. The course is designed to introduce students to the physiological concepts of sensory perception, viticultural and wine style considerations, consideration of impacts of variety and region on wine sensorial perception and the rationale and procedures of wine showing and judging. The practical component of the course is designed to further develop students' understanding and practical skills in wine sensory analysis, in the context of a live wine show, imparting industrially relevant skills in sensory evaluation and judging of wines in a real setting.

Synopsis

This course provides an introduction to physiological underpinning of sensory perception, principles of grape berry sensory analysis and sensory analysis of major wine types and styles, and consideration of wine faults. Students also gain insight into the roles and procedures of wine shows. The course also provides an introduction to issues of wine and health, including discussion of both positive and negative potential impacts of wine consumption. This course includes a compulsory, intensive 3 day residential school, and focuses on the development of appreciation of variety, region and vineyard and winery management on final wine sensorial appreciation. A major focus of this course is the recognition of wine faults. Students analyse different styles of wine from regions around the world. Students also gain insight and practical experience in the world of the wine show, being exposed to wine judging and wine show stewarding, and to the use of sensorial analysis for wine research. This course contains a mandatory residential school.

Objectives

On completion of this course students will be able to:

  1. Outline the basic physiology of sensory perception, particularly the perception of smell and taste, and appreciation of colour and texture as it relates to wine;
  2. Describe the principles of sensory assessment;
  3. Outline the features of sensory testing regimes and systems;
  4. Utilise common descriptive terms in grape and wine analysis;
  5. Discuss the regional, viticultural and winemaking influences on wine sensory characteristics;
  6. Explain the impact of wine faults on wine sensorial qualities;
  7. Detail the processes involved in showing and judging wines;
  8. Describe the potential positive and negative impacts of wine consumption on health;
  9. Compare and contrast the regional, viticultural and winemaking influences on wine sensory characteristics;
  10. Evaluate wine quality for different price points;
  11. Critique global wine styles;
  12. Outline the uses of sensory testing of wines;
  13. Exhibit practical skills in sensory evaluation of wines and understanding of typical attributes of common wine styles.

Topics

Description Weighting(%)
1. Introduction to the physiology of sensory perception 10.00
2. Physiology of perception of taste, aroma, texture and colour 10.00
3. Introduction to principles and practices of wine sensory assessment 10.00
4. Analytical sensory testing, comparison of ranking systems, descriptive analysis flavour profiling and free-choice profiling 10.00
5. Introduction to the sensorial impact of variety, region, viticultural management, winemaking options and post production 10.00
6. Introduction to the principles and practical assessment of sensorial impacts of wine faults 10.00
7. Introduction to the principles and practice of wine sensory testing - planning, execution and interpretation 10.00
8. Introduction to wine health issues, and potential benefits and risks of wine consumption 10.00
9. Practical sensory evaluation of wine components, impact of variety, region, viticultural management, winemaking options and post production, 10.00
10. Introduction to wine judging and scoring - Australian and international wine show systems, and practical wine judging and scoring 10.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2020&sem=02&subject1=WIN3310)

Please for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)

Kennedy, UJ & Learmonth RP 2020, WIN3310 Wine Sensory Analysis Practical Manual, USQ, Toowoomba, QLD.
Robinson, J 2009, How to Taste: a guide to enjoying wine, Simon and Schuster, New York.
((ISBN 978-1-4165-9665-3).)

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Green, G 2000, 2000 Essential Wine tasting Guide, Vinum Vitae.
Halliday, J and Johnson, H 2006, The art and science of wine, Winetitles, Adelaide.
(ISBN 1740664590.)
Iland, P, Gago, P, Caillard, P and Dry, P 2009, A taste of the world of Wine, Patrick Iland Wine Promotions Pty Ltd, Adelaide.
(ISBN: 978 0 9581605 3 7.)
Jackson, R S 2017, Wine tasting: a professional handbook, 3rd edn, Winetitles, Adelaide.
Michelsen, C S 2005, Tasting and grading wine, Winetitles, Adelaide.
(ISBN 91 975 326 06.)
Peynaud, E 1996, The Taste of Wine: the art and science of wine appreciation, 2nd edn, Wiley, New York.
(ISBN: 047111376x.)
Somers, C 1998, Wine Spectrum (The) - An Approach Towards Objective Definition of Wine Quality, Winetitles, Adelaide. (ISBN 1875130276.) 1998, Wine Spectrum (The) - An Approach Towards Objective Definition of Wine Quality, Winetitles, Adelaide.
Vine, R P 1997, Wine appreciation, 2nd edn, Wiley, New York.
(ISBN 0471153966.)
AWRI Web site on wine and health
<>.

The American Journal of Enology and Viticulture.

The Australian and New Zealand Grape Grower and Winemaker (Annual Technical Issue).

The Australian and New Zealand Wine Industry Journal.

The Australian Journal of Grape and Wine Research.

Vitis: Journal of Grapevine Research.

(The above periodicals may also be of value.).

Student workload expectations

Activity Hours
Directed 精东传媒app 80.00
Examinations 2.00
Private 精东传媒app 60.00
Residential Schools 24.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
Assignment 1 20 20 14 Jul 2020 (see note 1)
Practical Competence Testing 19 19 26 Sep 2020 (see note 2)
Res School Attend & Particip 1 1 26 Sep 2020 (see note 3)
Residential School Report 20 20 17 Oct 2020 (see note 4)
Online Examination 40 40 End S2 (see note 5)

Notes
  1. Examiner will advise due dates the Assignment.
  2. The competence testing will be conducted during the residential school.
  3. The dates and locations of the mandatory residential school are available from the Residential School Timetable (http://www.usq.edu.au/handbook/current/resschoolsched.html).
  4. Examiner will advise due date.
  5. This will be an open examination. Students will be provided further instruction regarding the exam by their course examiner via 精东传媒appDesk. The examination date will be available via UConnect when the official Alternate Assessment Schedule has been released.

Important assessment information

  1. Attendance requirements:
    Students must attend the mandatory residential school. To maximise their chances of satisfying the objectives of the mandatory Residential School which delivers the practical component of the course, students should attend and actively participate in the industry experience and laboratory sessions in the course and maintain a satisfactory record of practical work. It is the students' responsibility to attend and participate appropriately in all activities (such as lectures, tutorials, laboratories and practical work) scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration.

  2. Requirements for students to complete each assessment item satisfactorily:
    Due to COVID-19 the requirements for S2 2020 are:
    To complete the Residential School Attendance item satisfactorily students must attend at least 80% of the mandatory residential school. To complete each of the other assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.

    Requirements after S2 2020:
    To complete the Residential School Attendance item satisfactorily students must attend at least 80% of the mandatory residential school. To complete each of the other assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure (point 4.2.4)

  4. Requirements for student to be awarded a passing grade in the course:
    Due to COVID-19 the requirements for S2 2020 are:
    To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), have satisfied the Secondary Hurdle (Proficiency), i.e. a student must attend at least 80% of the mandatory residential school i.e. the end of semester examination by achieving at least 40% of the marks available for that assessment item.

    Requirements after S2 2020:
    To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), have satisfied the Secondary Hurdle (Proficiency), i.e. a student must attend at least 80% of the mandatory residential school, and must have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the marks available for that assessment item.

  5. Method used to combine assessment results to attain final grade:
    The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course.

  6. Examination information:
    Due to COVID-19 the requirements for S2 2020 are:
    An Open Examination is one in which candidates may have access to any printed or written material and a calculator during the examination.

    Requirements after S2 2020:
    In a Closed Examination, candidates are allowed to bring only writing and drawing instruments into the examination.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Due to COVID-19 the requirements for S2 2020 are:
    The details regarding deferred/supplementary examinations will be communicated at a later date.

    Requirements after S2 2020:
    Any Deferred or Supplementary examinations for this course will be held during the next examination period.

  8. 精东传媒app Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .

Assessment notes

  1. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their assignments to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.

  2. As part of the mandatory residential school, students may be expected to complete a combination of laboratories, practical classes and assessment as advised by the course examiner.

Other requirements

  1. The Mandatory Residential School will generally be scheduled to coincide with the judging of the RASQ Wine Show & Mediterranean Challenge, Toowoomba. Practical Competence Testing is integrated with activities during the residential school; individual procedures will be verified once mastery is demonstrated.

Date printed 6 November 2020