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WIN3306 Sensory Analysis Practice

Semester 1, 2013 On-campus Toowoomba
Units : 1
Faculty or Section : Faculty of Sciences
School or Department : Biological & Physical Sciences
Version produced : 24 April 2014

Contents on this page

Staffing

Examiner: Ursula Kennedy
Moderator: Robert Learmonth

Requisites

Pre-requisite: WIN3301

Rationale

This is the sixth of a series of practical courses for the Bachelor of Technology (Wine). This course is designed to further develop students' understanding and practical skills in wine sensory analysis introduced in previous courses. Students gain a more advanced understanding of the impacts of variety and region on wine sensorial perception while being introduced to the intricacies of wine showing and judging. It is designed to impart industrially relevant skills in sensory evaluation and judging of wines in a real setting, using sensory assessment facilities of the Queensland College of Wine Tourism.

Synopsis

This course mainly comprises a compulsory, intensive 5 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. The experience in this course relates to elements of the theoretical courses WIN1101 (Grape and Wine Production), WIN2102 (Wine composition, stability and analysis), and WIN3301 (Sensory Analysis).

Objectives

On completion of this course students will be able to:

  1. Demonstrate knowledge of regional, viticultural and winemaking influences on wine sensory characteristics;
  2. Explain the impact of wine faults on wine sensorial qualities;
  3. Demonstrate knowledge of quality for different price points;
  4. Demonstrate understanding of global wine styles;
  5. Detail the processes involved in showing and judging wines;
  6. Outline the uses of sensory testing of wines;
  7. Demonstrate skills in sensory evaluation of wines and understanding of typical attributes of common wine styles.

Topics

Description Weighting(%)
1. The sensorial impact of variety, region, viticultural management, winemaking options and post production 20.00
2. Sensorial impacts of wine faults 15.00
3. Recognition of quality for differing price points 5.00
4. Global regional stylistic differences 20.00
5. Wine judging and scoring - Australian and international wine 20.00
6. Sensory testing - planning, execution and interpretation 20.00

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=WIN3306)

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

  • 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.)
  • Kennedy, UJ & Learmonth, RP 2013, WIN3306 Sensory Analysis Practice Course Manual, USQ.

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.
  • 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.)
  • 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.
  • The American Journal of Enology and Viticulture.
    (The above periodical may also be of value.)
  • The Australian and New Zealand Grape Grower and Winemaker (Annual Technical Issue).
    (The above periodical may also be of value.)
  • The Australian and New Zealand Wine Industry Journal.
    (The above periodical may also be of value.)
  • The Australian Journal of Grape and Wine Research.
    (The above periodical may also be of value.)
  • Vine, R P, Wine appreciation, 2nd edn, John Wiley, New York.
    (ISBN 0471153966.)
  • Vitis: Journal of Grapevine Research.
    (The above periodical may also be of value.)

Student workload requirements

Activity Hours
Directed Study 60.00
Private Study 60.00
Residential Schools 40.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
ASSIGNMENT ONE 20 20 26 Feb 2013 (see note 1)
PRACTICAL COMPETENCE TESTING 50 50 26 Feb 2013 (see note 2)
RESIDENTIAL SCHOOL REPORT 30 30 26 Feb 2013 (see note 3)

NOTES
  1. Examiner will advise due dates of Assignments and competence testing
  2. Examiner will advise due dates of Assignments and competence testing
  3. Examiner will advise due dates of Assignments and competence testing

Important assessment information

  1. Attendance requirements:
    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. To maximise their chances of satisfying the objectives of the compulsory 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.

  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:
    There is no examination in this course.

  7. Examination period when Deferred/Supplementary examinations will be held:
    There are no Deferred/Supplementary examinations in the course.

  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

Other requirements

  1. The Compulsory Residential School will be scheduled to coincide with the judging of the 2013 RASQ Wine Show & Mediterranean Challenge, Toowoomba (dates to be determined). Practical Competence Testing is integrated with activities during the residential school; individual procedures will be verified once mastery is demonstrated.