1 TEXT BOOKS:
Ron Jackson, Wine Science: Principles, Practice, Perception, 5th Edition, 2020.
A.L. Waterhouse, G.L. Sacks and D.W. Jeffery, Understanding Wine Chemistry, Wiley, 2016.
Available as e-books via the University library
2 LECTURES:
Wine aromas 8 hours lectures
Acids, SO2, polyphenols 8 hours lectures
Microbiology, Yeasts 8 hours lectures
3 SENSORY PANEL:
The Sauvignon blanc sensory panel will run in weeks 3 to 6.
The two-hour training and testing sessions will be run from 10 am to midday, each day Tuesday to Thursday.
4 EXAM:
On-line 3 hour end-year exam
5 OVERALL ASSESSMENT:
The overall assessment (which gives the grade for the paper) is made up as follows:
Final examination 50%
Sensory Panel Report 50%