VMW 232 Sensory Evaluation of Wine Varietals

Lecture Hours: 3
Credits: 3

Reviews sensory evaluation procedures. Focuses on wine varietal evaluation through sensory methods. Covers major worldwide wine varietals, distinguishing wine styles and blending wines. Identifies wine defects.

Prerequisite: VMW 131 with a grade of C or better; or consent of instructor.
Student Learning Outcomes:

Describe accepted physical environmental conditions for sensory tests.
Administer sensory tests.
Use sensory characteristics, styles and processes to evaluate wine varietals.
Identify the sensory differences among wine varietals, basic characteristics and winemaking styles.
Assess and describe rudimentary wine defects.

Content Outline

Sensory Evaluation ReviewTheory
- Color
- Aroma
- Flavor and taste
- Physiology
Evaluation Methods
- Control of physical environment
- Administration of sensory tests
Sensory Evaluation of Wine Varietals
- Varietal characteristics
- Wine styles
- Blending wines
Wine Defects
- Vegetative aroma
- SO2
- Hydrogen sulfide
- Mercaptans
- Disulfide
- Aerobic spoilage
- Anaerobic spoilage
- Corkiness