WSC210 Sensory Science (8)
Prerequisite: STA201 or QBM117
Enrolment Restriction: Bachelor of Applied Science (Wine Science) students, and
Bachelor of Applied Science (Viticulture) students, and
Associate Degree in Applied Science (Winegrowing) students, and Bachelor of Applied Science (Wine Science/Viticulture) Double Degree students and Bachelor of Wine Business students only.
This subject provides an introduction to the principles that underlie sensory assessment, particularly those relevant to taste, smell and mouthfeel. It includes the physiology and characteristics of the senses, the application of various sensory testing procedures, and the application of these principles to the sensory assessment of wine, grape juice and some wine faults.