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Handbook 1997 : Faculty of Agriculture, Forestry and Horticulture : Victorian College of Agriculture and Horticulture
791-048 Oenology C: Wine Science And Evaluation |
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Credit Points: | 7.5 | |
Coordinator: | Dr D McGillivery | |
Prerequisite/s: | Oenology A. | |
Contact: | 3 hours per week. | |
Objectives: | The objective of this subject is to prepare students to carry out wine analysis and sensory evaluation of wine. | |
Content: | Analytical procedures involved in must and wine analysis. Measurement of soluble solids, titratable acidity and pH measurement, analysis of sulphur dioxide, measurement of wine ethanol, stability trials, volatile acidity, enzymatic methods and reducing sugar. The sensory evaluation of wine. Human senses and palate training. Tasting technique. The sense of sight, taste, smell and feel. Varietal flavour profiles. | |
Assessment: | Two assignments of 1500 words (20% and 25%); two hour examination (40%); practical examination (15%). | |
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Handbook 1997 : Faculty of Agriculture, Forestry and Horticulture : Victorian College of Agriculture and Horticulture
Status: OFFICIAL 1997 Last Modified: Wednesday March 12 3:36 pm SGML to HTML Conversion: Information Technology Services Authorised by: Academic Registrar Email Enquiries: Course_Information@registrar.unimelb.edu.au
Copyright © University of Melbourne 1997.