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WIN3301 Sensory Analysis

Semester 1, 2013 External Toowoomba
Units : 1
Faculty or Section : Faculty of Sciences
School or Department : Biological & Physical Sciences
Version produced : 18 April 2014

Contents on this page

Staffing

Examiner: Robert Learmonth
Moderator: Ursula Kennedy

Requisites

Pre-requisite: STA2300 and 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, introduce viticultural and wine style considerations, consider the impacts of variety and region on wine sensorial perception and introduce the rationale and procedures of wine showing and judging.

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.

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. Discuss the principles of grape berry sensory analysis for determining suitability for harvest;
  5. Utilise common descriptive terms in grape and wine analysis;
  6. Discuss the regional, viticultural and winemaking influences on wine sensory characteristics;
  7. Explain the impact of wine faults on wine sensorial qualities;
  8. Detail the processes involved in showing and judging wines;
  9. Describe the potential positive and negative impacts of wine consumption on health.

Topics

Description Weighting(%)
1. Introduction to the physiology of sensory perception 10.00
2. Physiology of perception of taste and aroma 10.00
3. Perception and description of texture and classification of texture types 5.00
4. Perception and measurement of colour 5.00
5. Introduction to sensory assessment principles 5.00
6. Analytical sensory testing, comparison of ranking systems, descriptive analysis flavour profiling and free-choice profiling 10.00
7. Principles and practices of berry sensory analysis for determination of optimal grape profiles for harvest for determined wine styles 5.00
8. Principles and practices of wine sensory assessment 5.00
9. Introduction to the sensorial impact of variety, region, viticultural management, winemaking options and post production 10.00
10. Sensorial impacts of wine faults 5.00
11. Introduction to wine judging and scoring - Australian and international wine show systems 5.00
12. Introduction to wine sensory testing - planning, execution and interpretation 5.00
13. Introduction to wine health issues 10.00
14. Potential benefits and risks of wine consumption 10.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from USQ's Online Bookshop (unless otherwise stated). (https://bookshop.usq.edu.au/bookweb/subject.cgi?year=2013&sem=01&subject1=WIN3301)

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

  • Green, G 2000, 2000 Essential Wine Tasting Guide, Vinum Vitae.
  • 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.)
  • Peynaud, E 1996, The Taste of Wine, Wiley, New York.
    (ISBN: 047111376x.)

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.
  • Halliday, J and Johnson, H 2006, The art and science of wine, Winetitles, Adelaide.
    (ISBN 1740664590.)
  • Jackson, R S 2002, Wine tasting: a professional handbook, Winetitles, Adelaide.
    (ISBN 012379076x.)
  • Michelsen, C S 2005, Tasting and grading wine, Winetitles, Adelaide.
    (ISBN 91 975 326 06.)
  • Somers, C 1998, Wine Spectrum (The) - An Approach Towards Objective Definition of Wine Quality, Winetitles, Adelaide.
    (ISBN 1875130276.)
  • Vine, R P 1997, Wine appreciation, 2nd edn, Winetitles, Adelaide.
    (ISBN 0471153966.)

Student workload requirements

Activity Hours
Directed Study 80.00
Examinations 2.00
Private Study 83.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
ASSIGNMENT ONE 20 20 26 Feb 2013 (see note 1)
ASSIGNMENT TWO 20 20 26 Feb 2013 (see note 2)
2 HOUR CLOSED EXAMINATION 60 60 End S1 (see note 3)

NOTES
  1. Examiner will advise due dates of Assignments 1 and 2.
  2. Examiner will advise due dates of Assignments 1 and 2.
  3. The date of the exam will be during the examination period and will become available during the semester. Please check the exam timetable once published.

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility 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:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item. (Depending upon the requirements in Statement 4 below, students may not have to satisfactorily complete each assessment item to receive a passing grade in this course).

  3. Penalties for late submission of required work:
    If students submit assignments after the due date without prior approval then a penalty of 5% of the total marks gained by the student for the assignment will apply for each working day late up to ten working days at which time a mark of zero may be recorded. No assignments will be accepted after model answers have been posted.

  4. Requirements for student to be awarded a passing grade in the course:
    To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.

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

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at http://policy.usq.edu.au.

Assessment notes

  1. The due date for an assignment is the date by which a student must despatch the assignment to the USQ. The onus is on the student to provide proof of the despatch date, if requested by the Examiner. Students must retain a copy of each item submitted for assessment. If requested by the Examiner, students will be required to provide a copy of the assignments submitted for assessment purposes. Such copies should be despatched to USQ within 24 hours of receipt of a request being received. The examiner of a course may grant an extension of the due date of an assignment in extenuating circumstances.

  2. 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. http://www.usq.edu.au/library/referencing