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The current and official versions of the course specifications are available on the web at http://www.usq.edu.au/course/specification/current.
Please consult the web for updates that may occur during the year.

WIN3310 Wine Sensory Analysis

Short Description: Wine Sensory Analysis
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agric, Comp and Environ Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded
Version produced : 23 February 2019

Requisites

Pre-requisite: 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. 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.

Course offers

Semester Mode Campus
Semester 1, 2019 External