No offerings have been identified for this subject in 2015
INT003 Wine Evaluation (4)
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. |
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+ Subject Availability Modes and Location
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.
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Subject information| Duration | Grading System | School: |
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| One session | SY/US | School of Agricultural and Wine Sciences |
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Enrolment restrictions| Available to students enrolled in the Study Abroad and International Exchange Programs only. |
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Learning OutcomesUpon 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 |
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SyllabusThe 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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The information contained in the 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.
