Sensory and Chemometric Evaluation of Wine
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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