EV189 — Sensory Analysis of Wine
EV 189 - Sensory Analysis of Wine EV 189 - Sensory Analysis of Wine LEC hours per week: 3 Sensory analysis specific to wine production with a focus on the effect of appearance on taste perception, as well as olfactory and taste transduction mechanisms. The class will focus on specific wine varietals, use of oak in winemaking, secondary fermentation, characteristics and individual wine component threshold identification. The purpose of the course is to students to train their palates to make informed decision making during wine production. Course
Prerequisites: EV107