WIN3301 Sensory Analysis (FOSCI)

Units 1.0 (019905) Band 6

Pre-requisite: STA2300 and WIN1101

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.