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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.

This course introduces 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 introduces 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.

On completion of this course students should 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.