Search : Index : Institute of Land and Food Resources : Bachelor of Agriculture
Prev 206-203 Techniques of Resource Assessment
Next 209-201 Resource Industry Economics I

 206-211 Wine Evaluation and Appraisal

Availability

Dookie campus.

Credit Points

12.5

HECS Band

2

Coordinator

Mr David Hodgson

Semester

2 (view timetable)

Contact

3 hrs per week

Subject Description

This subject provides students with an advanced understanding of the processes associated with the production of different wine styles and the effects that regional, viticultural, and quality control techniques have on the quality of the wine.

The content includes:

  • tasting procedure and techniques;

  • wine type and style;

  • palate calibration (basic tastes and thresholds, aroma assessment and wine faults);

  • winemaking;

  • viticultural and regional techniques and their effects on wine quality;

  • wine production (white and red table wine, sparkling, fortified and dessert wine production);

  • and wine social issues and the law.

Assessment

Examination (40%), assignments (20%), wine practicals (40%).

Search : Index : Institute of Land and Food Resources : Bachelor of Agriculture
Prev 206-203 Techniques of Resource Assessment
Next 209-201 Resource Industry Economics I
 
Status:                   Official 2001
Last Modified:            Wednesday May 23 22:25
SGML to HTML Conversion:  Information Technology Services
Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au