AGRI10039 Australia In The Wine World Unimelb Assignment Answer

This is the assignment sample of AGRI10039 Australia in the Wine World Unimelb.

Students today have been exposed to the globalization of wine and are very much aware of Australia’s place in it.

Many students will tell you that they don’t know a lot about Australian wines, so this blog post is for them! Here at Unimelb, we’ve compiled some interesting facts that may be helpful.

So read on if you want to learn more about what makes Australia such an important country in the world of wine.

Learn how many grapes varieties exist Down Under and why there’s a French connection with this drink.

Learn what else helped shape Australian wine into what it is today – including its relationship with Britain, Germany, Italy, and France! Find out when these countries started exporting their best vines across the globe – and who was first.

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Assignment Solution of AGRI10039 Australia in the Wine World Unimelb.

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Assignment Activity 1. Understand the Australian wine industry and its role in world wine production.

Great question. Wine is a huge industry in Australia and they’ve been making it for over 150 years since the first vines were planted in 1837.

Nowadays, viticulture is widespread throughout the country, and cooperatives like Coonawarra offer maps of vineyards to explore by bike if you’re interested!

There are even a few different types of wine grapes grown (sherry, Semillon, shiraz) so there isn’t really just one type that dominates their production.

They also make excellent wines from other fruits besides grapes both domestically and internationally as well.

One note worth mentioning is typical Australian wines are more full-bodied with pronounced varietal flavors than many international varieties.

The rise of Australian wine has been well documented by writers, and you can learn a lot from reading about it since Australia has had a long history of exporting its wines to various countries.

A few well-known wine regions include South Australia (Barossa Valley), Victoria (Yarra Valley, Grampians), New South Wales (Hunter Valley).

Intimately intertwined with the wine industry are the tourism and hospitality industry. Tourism has been growing steadily since the 1980s as wine has become a major export.

Today, wine tourists are treated to some of Australia’s best vineyards, wineries, restaurants – and even festivals!

Don’t forget that these grapes have been exported all over the world for use in different wines many times as well.

In fact, the French even brought their grapes down to Australia in 1868 and they’ve been working together on improving winemaking techniques ever since!

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Assignment Task 2. Have an understanding of the sensory characteristics of wine and the components of tasting wine.

Wine is a complex sensory experience due to the myriad of components that are involved in different levels, such as taste/aroma, appearance, and texture.

The varietal is only one component in a wine’s characteristics; vintage year, grape type, oak aging, and winemaking techniques will also have an effect on what you are drinking.

If you like wine, try these four types. Pinot Noir has an oaky taste. Chardonnay is airy and tastes like the ocean. Zinfandel has a fruity flavor and Cabernet Sauvignon-based blends are made in different regions.

A few to try: Côtes du Rhone Kleinert Hall Cuvee D’Oxens 2012, Sonoma Coast Russian River Valley 2009 Pinot Noir, Guenoc Chardonnay Castle Rock Monterey County 2008

Assignment Activity 3. Have a greater understanding of their own physiology, particularly in regards to taste and olfaction.

Yes. In fact, many people would like to have a greater understanding of their own physiology, particularly in regards to taste and olfaction.

We smell with our nose and taste with our mouth. From minute amounts that come into contact with the tongue, molecules are detected by sensors called tastebuds (structures on the tongue surface).

These stimulants elicit sensory feedback from nerve endings under the tongue and stimulate gustatory cells that send messages to the brain via the nervous system; this is what we know as “taste.”

Odor molecules also stimulate sense organs in our nose known as odorant-binding proteins which transmit information about them to a special group of receptor neurons located close to these binding proteins inside nasal passages—this is what we know as smell or olfaction.

The process of smelling is divided into two parts. First, the small molecules bind to receptors in our nose and send a message to the brain. Then, different parts of our brain work together so we can identify what we are smelling.

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