Sensory and Chemometric Evaluation of Wine

Course Description

COURSE CONTENT

• Physiology of taste, smell and sight
• Sensory evaluation of wine
• Main characteristics of wine: flavour, taste and colour of wine, discovery, understanding and recognition
• Terminology of description of sensory properties of wine
• Deficiencies, faults and diseases of wine
• Organization of tasting (laboratory, glass, temperature and volume of sample…)
• Sensory tests (hedonistic, descriptive, triangle test)
• Familiarization with wine grading methods
• Physicochemical, spectrophotometric and instrumental analyses of grapes and wines

LEARNING OUTCOMES

• interpret basic senses (taste, smell and sight)
• use professional terminology for wine description
• independently describe the sensory characteristics of wines (flavour components, components that influence the taste of wine, harmony between certain wine constituents)
• evaluate the product quality, distinguish wine flavours and tastes in comparison to defective ones
• use the methods of quantitative sensory evaluation
• use physicochemical and instrumental methods for determination of particular wine constituents