Online Courses Handbook 2003

13502 (v.2) Sensory Evaluation 302

Area:	Muresk Institute of Agriculture
Contact Hours:	5.0
Credits:	25.0
Lecture:	1 x 5 Hours Weekly
Prerequisite(s):	12614 (v.3) Wine Science 202 or any previous version AND 12620 (v.3) Sensory Evaluation 202 or any previous version
Teaches the basic physiology of flavour perception and advances the ability to critically evaluate wines by developing the capacity to discern complex organoleptic characters and to interpret these in terms of style, quality and origin. Recognise undesirable flavours arising from spoilage, wine types produced, wine analysis and sensory evaluation.