VEN122 — Sensory Evaluation of Wine
VEN 122 - Sensory Evaluation of Wine VEN 122 - Sensory Evaluation of Wine Description: Sensory evaluation specific to wine production with a focus on environmental and cultural winemaking practices contributing to the character of a wine. Basic elements of wine through sensory evaluation including the effects of appearance on taste perception, as well as olfactory and physiological taste mechanisms. Emphasis on specific wine varietals, regions, use of oak in winemaking, secondary fermentation, characteristics of individual wine components and wine flaw threshold identification. Designed for those who need to develop an understanding of the principles of sensory evaluation used in winemaking: the wine enthusiast who is interested in reaching advanced levels of appreciation, the wine steward, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Must be 21 years of age or older to enroll. Lecture: 1 Lab: 2 Course Content: Basic tastes, method of transduction and their relevance to wine The physiology of the senses Procedures of wine tasting methodology Various wine types, styles and regions Wine faults Red and white wine varietals and their differences by observation, olfaction and tasting Wine pairing options Aroma and flavor markers for different wine styles Learning