ENO266 — Sensory Evaluation
This course is intended for students who need to develop an understanding of the principles of sensory evaluation used in commercial winemaking. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will utilize sensory kits and workshops to further their sensory evaluation skills and techniques. Students must be at least 21 years old to enroll in this class.
Prerequisites: ENO116