OENOLOGY 2502WT - Sensory Studies II
Waite Campus - Semester 2 - 2015
General Course Information
Course Code OENOLOGY 2502WT Course Sensory Studies II Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Assumed Knowledge BIOLOGY 1202, BIOLOGY 1101, OENOLOGY 1018NW, CHEM 1100 or CHEM 1101, CHEM 1102 or CHEM 1201 Restrictions Available to B Viticulture & Oenology students only Course Description This course provides a scientifically based introduction to sensory evaluation and its relationship to the winemaking process, and promotes the development of technically accurate wine assessment skills. The physiology of taste receptors, olfaction and the structure of oral mucosa are examined. Recent advances in knowledge including the function of signal transduction molecules and protein structure are used to explain current models of flavour, astringency and taste perception. Basic flavour chemistry of grapes and wine and wine faults is introduced. An introduction to sensory measurement theory, psychophysics, aroma and taste interactions, threshold measurement and the psychological and physiological factors affecting perception is presented. The concept of adaptation and its application to the sensory evaluation of wines, and elements of good sensory practice including data collection and statistical analysis are described. The practical program will be used to develop basic skills in sensory assessment of wines leading to the interpretation of wine characteristics in terms of wine style and quality. This is achieved by a progressive development of sensory skills, using model solutions to depict basic tastes and their interactions, followed by detailed examination of white and red table, fortified and sparkling wines, and wine and food interactions.
Course Coordinator: Associate Professor Sue Bastian
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Recognise the basic tastes and tactile sensations and describe their interactions and the mechanisms of how we perceive them. 2 Explain the principles of sensory physiology and psychology upon which sensory assessment is based and appreciate the factors that affect perception. 3 Describe the principles and practices of sensory measurement and quality assessment. 4 Draw sound conclusions and make recommendations following appropriate sensory experimentation and statistical analysis. 5 Explain the concept of sensory thresholds. 6 Have knowledge of the compounds responsible for wine aroma and flavour. 7 Identify common wine faults, their sensory characteristics and explain their origins. 8 Define wine characteristics in terms of grape variety, wine style, aging potential and quality. 9 Communicate confidently and succinctly their perceptions of wine to others using technically correct terminology. 10 Further develop organisational and written and verbal presentation skills.
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-9 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 4, 10 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 4, 7, 8, 9 &10 Skills of a high order in interpersonal understanding, teamwork and communication. 4, 9 &10 A proficiency in the appropriate use of contemporary technologies. 2, 3, 4, 5, 8 & 9 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-10 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 1-10 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1-10
Required ResourcesIland, P., Gago, P., Caillard, A. and Dry, P. (2009) “ A Taste of the World Wine ” (Adelaide: Patrick Iland Wine Promotions Pty Ltd)
Jackson, R.S. (2002) “Wine Tasting: A Professional Handbook” (San Diego: Academic Press)
Iland, P. and Gago, P. (2002) “ Australian Wine: Styles and Tastes” (Adelaide: Patrick Iland Wine Promotions)
Lawless, H. and Heymann, H. (2010) “Sensory Evaluation of Foods.
Principles and Practices” (New York: Springer)
Meilgaard, M, Civille, G.V. and Carr, T.B. (2007) “Sensory Evaluation
Techniques” (Boca Raton: CRC Press)
Stone, H. and Sidel, J.L. (2004) “Sensory Evaluation Practices” (San
Diego: Academic Press)
Online LearningStudent's will be advised of online learning materials via MyUni throughout the semester.
Learning & Teaching Activities
Learning & Teaching ModesLectures are supported by online material, readings and practical exercises designed to highlight theoretical concepts that build student’s knowledge in the areas of sensory science, psychophysics and psychographics, oenology, wine flavour chemistry, human physiology and biology and formal and informal sensory evaluation of wines. The group-discussion based learning approach in the practicals help to develop student knowledge and application of that knowledge to unknown wines samples to permit them to accurately describe wines to others in a technical manner at industry expected standard. Further, the practicals aim to profile student’s individual sensory acuity and ability for personal awareness and development.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., assignments, reading and revision).
Learning Activities Summary
WEEK TOPIC (L= Lecture, P = Practical) 1 Course introduction; Introduction to sensory evaluation in wine making
Sensory dimensions of wines Introduction
Basic tasting skills / taste interactions /odour recognition and flavour perception, DA training 2 Olfaction
Taste System / Basic Tastes
Basic tastes in white wine / taste interactions in white wine 3 Alcohol Metabolism/Effects of Consumption
Alcohol Metabolism/Effects of Consumption
Alcohol/Body/Astringency/Complexity/Faults in wine 4 Sensory test methods
Sensory test methods
Pre Test / Basic Wine Exam
/ Student Taste Threshold Testing
5 Sensory test methods
Sensory test methods
Grape Skin and Seed Flavour and Colour Additives
Discrimination Testing / Preference Testing
6 Wine Aroma
White Wine Styles Overview
7 Wine Faults (1)
Wine Faults (2)
Australian and International Sweet Styles/Sweet Test Bracket (Non Assessed)
8 L Trigeminal Sensations
L Perception of Astringency
P Dry White Table Wine Sensory Exam
P Super Taster Practical
9 Threshold Testing A Case study on Salt in Grapes and Wine
Wine and Food Interactions Case studies on Wine and Cheese and Chocolate/Sensory Adaptation
Variations in red wine body and style
Light – Medium Body Non-Oaked, Lightly Oaked styles Rosé, Pinot Noir, Rhone Blends 10-14
10 Student Presentations Groups/Topics to be announced
Australian and other Shiraz, Advanced Faults
Cabernet Sauvignon, Cab Blends, Merlot, Miscellaneous15-19 AF
11 Student Presentations Groups/Topics to be announced
Revision Bracket / Dry Red Table Wine Sensory Exam
Italian Reds 1 and 2 and Flavoured Wines 1 and 2
12 Student Presentations Groups/Topics to be announced
Sparkling wine; Champagne; Sparkling Red
Specific Course RequirementsClosed (covered) toed / enclosed shoes are required for all practical classes. Students who do not meet this requirement will not be permitted to attend the practical session which are compulsory to pass this course.
Small Group Discovery ExperienceSmall group (4 students) oral/verbal (multi-media) presentations on an academic provided or student selected and academic approved sensory topic. Students have two formal interactions with academic staff and are encouraged to seek help and feedback before the assessed presentation if required.
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
ASSESSMENT % A Sensory Test Methods Prac Write Up 10 B Basic sensory exam 5 C White wine tasting exam 10 D Red wine tasting exam 10 E Tasting comments / practical attendance / contribution 5 F Group Presentations 5 G Theory examination 55 TOTAL 100
Assessment Related Requirements
To successfully complete the course, the student must gain at least 50% for the practical write up and sensory tasting exam components and produce an overall mark of at least 50% of the combined marks for all assessment components. There is no replacement/additional assessment available for the practical component of the course. If a student does not meet the requirement of 50% of the available marks for this component they will fail the course. In addition, at least 50% for the final written examination must be obtained. All assignments are compulsory. Students who do not attempt and submit all assignments will fail the course. All practical classes are compulsory. Failure to attend any practical sessions shown in the practical programme without a medical certificate or prior agreement with the course co-ordinator may result in the student failing the course.
Assessment DetailPractical Write Up
All students will be required to conduct a number of different testing methods in practical class and then write up the class data in the format of short reports. More information will be given during the practical classes.
Tasting exams will be conducted in the practical sessions. All students need to attend unless they are unable to on the basis of medical or compassionate grounds. A medical certificate or note from a qualified practitioner is required as proof of an existing condition of the day of the exam. If this is the case the student needs to contact and make other arrangements with the course coordinator to sit the exam at a later date.
Tasting Evaluations in Practical Classes
All students are expected to contribute to class discussion in practical classes. Grades will be given for attendance and comments made by each student on wines on a random basis over the semester.
Final written examinations
Course content changes slightly from year to year however questions that have been set in previous examinations are available and in the majority are still relevant. All lecture material and practical session information is examinable.
SubmissionA hard copy of the practical write up is required. The lecturer will provide more details for submission during the semster.
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending
Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
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