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Sensory Evaluation


Description
The Sensory Evaluation course is taught by Dr. Caroline Merrell. In this course you will learn the criteria for sensory evaluation of wine using visual, olfactory, taste and mouthfeel. You will also learn how to conduct accurate wine evaluations and recognize the characteristics of wine faults.

The eight lecture topics include:
Lecture 1 - Introduction to Sensory Evaluation
Lecture 2 - Visual Perception
Lecture 3 - Olfactory Perception
Lecture 4 - Taste and Mouthfeel Perception
Lecture 5 - Facility Design, Sensory Errors, Sample Preparation
Lecture 6 - Quantitative Wine Assessment I: Difference Testing, Consumer Testing
Lecture 7 - Quantitative Wine Assessment II: Trained Panels, Ranking Data Analysis, Rating Data Analysis
Lecture 8 - Wine Faults
Content
  • Lecture 1: Introduction to Sensory Evaluation
  • Lecture 2: Visual Perception
  • Lecture 3: Olfactory Perception
  • Lecture 4: Taste and Mouthfeel Perception
  • Lecture 5: Facility Design, Sensory Errors, Sample Preparation
  • Lecture 6: Quantitative Wine Assessment I: Difference Testing, Consumer Testing
  • Lecture 7: Quantitative Wine Assessment II: Trained Panels, Data Analysis
  • Lecture 8: Wine Faults
Completion rules
  • All units must be completed