Development and evaluation of a mobile application as an e-learning tool for technical wine assessment Kerry Wilkinson, Paul Grbin, Nick Falkner, Amanda Able, Leigh Schmidtke, Sonja Needs, Ursula Kennedy, Chris Rawson
Technical Wine Evaluation Wine education involves objective training in technical wine evaluation i.e. to: describe wine appearance, aroma, flavour, taste and mouthfeel differentiate wines according to variety, style and quality Typically involves formal sensory practicals - across all year levels Students assessed on ability to describe sensory attributes using descriptive language i.e. based on quality tasting notes - level of detail and appropriate descriptors APPEARANCE Clarity Colour Deep yellow hue Bright, lively NOSE Varietal Expression Intensity Complex Aromas Cleanliness Intense spice, toasty oak and wood shaving notes, with underlying subdued stonefruit - peach and nectarine Slight burnt match character also present PALATE QUALITY Varietal Expression Balance Acidity Intensity Body Length Wood/Oak Complexity Alcohol Tannin Sweetness Prominent oak, but underlying peach, white peach, nectarine and pear flavours Full bodied, with rich, creamy mouthfeel and buttery texture Balanced acidity, with generous length and a crisp, dry finish
The L&T Challenges At the University of Adelaide, wine academics identified a number of L&T challenges: Assessment of student sensory skills and experience limited to classroom activities yet students tasting in the winery, at cellar doors, wine events etc. Assessment of student sensory skills and experience limited to individual courses yet students sensory skills develop throughout their degrees Student diversity influencing participation and engagement during sensory practicals students with limited wine experience tend to over-use broad descriptors e.g. fruity and oaky, and less likely to participate in class discussions
The L&T Opportunity Technology is increasingly being adopted in learning and teaching Numerous e-learning examples: discussion boards, wikis, virtual classrooms, virtual worlds Advent of tablet technology offers convenient platforms with highly functional applications which facilitates flexible and adaptive approaches to learning (Manuguerra and Petocz, 2011) And mobile learning... the ability to learn within one s own context when on the move in time and space (Melhuish and Falloon, 2010) Faculty of Sciences implemented ipad enhanced learning initiative i.e. all first year science students issued an ipad - including wine students Could we develop a mobile app for technical wine evaluation?
Development of My Wine World App design: compiled wine sensory resources and mapped content
App developers built a prototype Development of My Wine World
Evaluation of My Wine World Various evaluation methods being employed: Via an online database to determine students use of the App, i.e. frequency of tasting and quality of tasting notes, over time
Evaluation of My Wine World Various evaluation methods being employed: Via student performance students sensory exam results will be compared with those obtained in previous years to further determine impact Via focus groups to explore issues such as the App s impact on wine vocabulary and willingness to participate in classroom discussions My Wine World well suited to mobile learning, i.e. it enables portability, ubiquitous access, situated learning opportunities and personalised experiences (Melhuish and Falloon, 2010) Also an increasingly valuable resource for students i.e. as (e-portfolio?) evidence of their wine tasting skills and experience
Acknowledgements Jill Vogel and Shaun McCarthy, AdelaideX The app development team from Enabled Support for the development of this App has been provided by the Australian Government Office for Learning and Teaching