February - On Campus
July - On Campus
Semester 2 - On Campus
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The content includes:
- Wine in society and human culture
- Evolution of the grapevine
- Viticulture and winemaking
- Main grape varieties of the world and their distribution
- Basic sciences of winemaking
- European wine regions of France, Italy, Spain and Portugal
- The history of the Australian wine industry, Australian wine regions and production
- The global wine trade and Australia's export markets
The sensory evaluation of wine through extensive practical wine tasting sessions. N.B. The subject requires that students taste and evaluate wine, however the wine is not consumed.
Intended learning outcomes
Upon completion of this subject, students will be able to:
- Understand the Australian wine industry and its role in world wine production.
- Have an understanding of the sensory characteristics of wine and the components of tasting wine.
- Have a greater understanding of their own physiology, particularly in regards to taste and olfaction.
- Participate in discussion and develop logical arguments to support a particular position
- Think critically and organise knowledge
- Make linkages between theory and practical content
Last updated: 10 April 2020