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Apr 25, 2024
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2022-2023 Yavapai College Catalog [PREVIOUS CATALOG YEAR]
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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.
Credits: 2
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 Outcomes:
- Discuss the sensory dimensions of wine components. (1, 2, 8)
- Identify key differences between types and styles of wines. (4, 6, 8)
- Discuss the physiology of senses involved in wine. (2, 3)
- Explain the procedures for sensory evaluation of wine. (2, 3, 6)
- List the senses involved in the perception of wine quality. (1-3, 6)
- Distinguish the differences between Old World and New World red and white wines. (4, 6, 8)
- Identify wine faults through sensory evaluation. (5, 6)
- Pair food and wine through flavor interactions. (7)
- List and describe the environmental factors involved in wine tasting. (1-3)
- Recognize and describe the impact wine has on the taste of food, and the impact food has on the taste of wine. (1, 2, 7)
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