VMW 233 - Sensory Evaluation of Wine Components

Lecture Hours: 3
Credit Hours: 3

Stresses sensory evaluation of wine components. Surveys the most important components commonly found in table wines. Emphasizes identification of components through tasting a series of wines which have been constructed to show the effects of steadily increasing the amount of the component in a wine.

Prerequisite: VMW 222 with a grade of C or better; or consent of instructor.