EV 189 - Sensory Analysis of Wine

Credits: 3
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 help students to train their palates to make informed decision making during wine production.
Prerequisite(s): Grade of C or higher in EV 107.
Course Outcomes:

Analyze both red and white wine varietals and identify their differences by observation, olfaction, and tasting of over 200 wines.
Distinguish between various wine faults and recognize their influence on the perception of wine.
Differentiate various aroma and flavor markers for different varietals and defend individual perception in various wines.
Critique, appraise, differentiate and identify various wines.
Explain basic tastes, method of transduction and their relevance to wine.

Course Topics:

Sensory dimensions of wine.
Analysis panels.
Basic tasting skills.
Wine aroma.
Taste system/Basic tastes.
Tastes in white wine.
Tastes in red wine analysis.
Taste threshold testing analysis.
Wine fault identification analysis.
Wine and food interactions analysis.
Red, white, sparkling, fortified, full bodied red, full bodied white analysis.
Light and medium bodied white and red analysis.
Old world vs. new world red and white.

Course Attribute(s): None