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12620 (v.3) Sensory Evaluation 202
Area: Muresk Institute Contact Hours: 4.0 Credits: 25.0 Lecture: 1 x 4 Hours Weekly Prerequisite(s): 12616 (v.2) Wine Production 201 or any previous version
Sensory and chemical characteristics of wine. Organoleptic analysis and the interpretation of results from taste panels. Chemical methods of wine analysis. Advanced principles of wine appreciation their influence of gender, age, and smoking on sensory evaluation. Influence of micro-organisms on wine flavour. Descriptive analysis of wines, sensory evaluation methods. Tasting tests for palate evaluation. Scoring, judging and cellaring wines.
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