WSC310 Wine Sensory Assessment (8)

This subject entails a study of wine assessment at an advanced level that assumes a significant knowledge of sensory science and some sensory descriptive skill. It considers both Australian and overseas wine, and all major wine types. Attributes of wine sensory quality are explored and are examined in terms of wine type, origin, grape variety and potential market. Scoring of wine is discussed, principally from the perspective of the Australian wine show system. Student assessment skills are tested, and the assessment includes objective tests of scoring reliability and scoring discrimination. Each student also presents, orally, a sensory comparison of two wines.

This subject commences in session 1 and concludes in session 2 in the calendar year of enrolment. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2.

Availability

* Offering has a residential school. Please view following information for further details.

Session 1 (30)
Online *
Wagga Wagga Campus
Session 2 (60)
Online *
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: WSC310. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

Two sessions

School

School of Agricultural and Wine Sciences

Assumed Knowledge

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

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to 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.
  • be able to formulate concise, relevant and meaningful sensory descriptions of wines.
  • be able to assess wine reliably, and discriminate effectively between similar wines of differing quality or characteristics.
  • be able to identify and describe common wine faults.
  • be able to present, orally, a sensory comparison of wines, and interpret their sensory difference in terms of the grape or wine production differences.
  • be able to competently use the Australian wine show scoring system; be able to 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.
  • be able to successfully apply statistical methods to obtain objective assessments of judge performance.
  • be able to apply appropriate sensory tests to particular situations and successfully interpret data from those tests.

Syllabus

This subject will cover the following topics:
  • The sensory influence on wine of grape cultivar, of viticultural and wine production factors, and 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.
  • The influence of culture and tradition on wine production, labelling and marketing.
  • The assessment and judging of wine for style and quality, including the scoring of wine using the Australian wine show system.
  • Techniques that can be used to objectively assess wine judge performance.
  • Techniques used to formulate and interpret sensory tests.

Indicative Assessment

The following table summarises the assessment tasks for the online offering of WSC310 in Session 1 2019. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Oral presentation
20
2
Scores and descriptions
20
3
Statistical test of reliability
15
4
Statistical test of discrimination
15
5
Final written exam
30

Residential School

This subject contains a 6 day Compulsory Residential School.

The residential school helps to develop the student's ability to assess the sensory features of a wide range of wines through tutored tastings given by an industry specialist.

  • 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.
  • Extend the student's ability to assess Australian wine by examination of wine styles and varieties that are not presented in the earlier subject WSC210 or WSC216 Sensory Science.
  • Develop the student's awareness of wine faults and taints.
  • Develop the student's experience of judging wine quality and of using the Australian wine show system of scoring.
  • Assessment of the student's ability to judge wine quality.

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

Special Resources

Attendance to the residential school may incur costs (travel and accommodation) to be covered by students.

The information contained in the CSU Handbook was accurate at the date of publication: February 2020. The University reserves the right to vary the information at any time without notice.

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