INT003 Wine Evaluation (4)

CSU Discipline Area: No CSUDC details currently are available.

Duration: One session

Abstract:

Develops a student's ability to identify major flavour characteristics of wine and to assess the balance between these characteristics and to recognise undesirable flavours from spoilage.

+ Subject Availability Modes and Locations

No offerings have been identified for this subject in 2013.Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: INT003

Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Enrolment restrictions:

Available to students enrolled in the Study Abroad and International Exchange Programs only.

Objectives:

Upon successful completion of this subject, students should:

* have an understanding and awareness of how the human olfactory senses interrelate in Wine Appraisal;

* be able to identify specific grape varietal aromas and flavours;

* identify common faults in wine making

Syllabus:

The subject will cover the following topics:

(i) Aroma - Bouquet An introduction to grape varietal aromas and wine bouquet (ii) Varietal Flavour Profiles A detailed study of the primary varietal flavours and their profiles of the major varietal wines of Australia. (iii) Wine Styles An introduction to wine styles focusing on regionality, wine making influence and grape variety (iv) Wine Faults A detailed review of a series of common wine faults by sensory evaluation including their causes and remedies

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