Wine Sensory Assessment

Abstract

This subject entails a study of wine assessment at an advanced level that assumes a significant knowledge of sensory science and some sensory descriptive skills. It considers both Australian and international wines, with major regions, varieties and styles being presented. Students will examine attributes of wine sensory quality in terms of wine type, origin, grape variety and potential market. Students will also explore the concept of quality as Australian wines are tasted, and 'Old World' wines are considered in terms of provenance and what that represents. Students will practise rating of wine from the perspective of the Australian wine show system, and their wine assessment skills tested, including scoring reliability, scoring discrimination, and comprehensive wine descriptions.

Syllabus

This subject will cover the following topics: The sensory influence on wine of grape variety, of viticultural and wine production factors, of ageing and packaging, and of some faults;The relationship of wine sensory characteristics to quality, and the influence of region of origin and intended market on the interpretation of … For more content click the Read More button below.

This subject will cover the following topics:

The sensory influence on wine of grape variety, of viticultural and wine production factors, of ageing and packaging, and of some faults;
The relationship of wine sensory characteristics to quality, and the influence of region of origin and intended market on the interpretation of quality in both Australian and 'Old World' wines;
The influence of culture and tradition on wine production, labelling and marketing of both Australian and 'Old World' wines; and
The assessment and judging of wine for style and quality, including the scoring of wine using the Australian wine show system.

Assessment items

1. Wine Presentation

2. Wine Scoring and Description

3. Statistical Assessment of Wine scoring

4. Final Exam

Learning outcomes

Upon successful completion of this subject, students should:

distinguish the nature and balance of the sensory characteristics in a wide range of wines and relate the features to wine type, grape variety, wine style and wine processing;

formulate concise, relevant and meaningful sensory descriptions of wines;

assess wine reliably, and discriminate effectively between similar wines of differing quality or characteristics;

identify and appraise common wine faults;

present, orally, a sensory comparison of wines, and interpret their sensory difference in terms of the grape or wine production differences; and

competently use the Australian wine show scoring system, discuss the attributes and limitations of the wine show process, and compare the assessment process with other approaches, including European approaches, to the assessment of quality.

Assumed knowledge

It is assumed that students enrolling in this subject will have completed WSC217 Sensory Science (or WSC216, WSC210, or equivalent) prior to attempting this subject.

Enrolment restrictions

Incompatible

Replacement

Learning activities

Intensive School

Students will compare wine sensory features across a range of countries of origin, styles and qualities with reference, where relevant, to systems of quality assessment and assurance used in Europe.

Students will further develop their identification and description skills of wine faults and taints, and gain experience in judging wine quality and in using the Australian wine show system of scoring.

Students will be assessed on their ability to judge wine quality at the intensive school.

The intensive requirement totals 6 days. Students will attend 3 days at the mid-year intensive period and the other 3 days at the session 2 mid-session intensive period.

Duration6 days

Learning resources

Additional resources required by students

Students attending compulsory intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources.

All students are required to wear appropriate covered footwear in the tasting laboratory.

Handbook

WSC316 - Wine Sensory Assessment