VMW 233 Sensory Evaluation of Wine Components

Lecture Hours: 3
Credits: 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.
Student Learning Outcomes:

Use evaluation methods to identify the basic taste components in wine.
Estimate the amount of each component in the context of a neutral wine.
Analyze and describe the interactions of components with each other.
Explain how these components can be used to maximize the quality of a finished wine.
Chart a personal profile revealing sensitivity to various wine components.
Evaluate wine characteristics.

Content Outline

Evaluation Methods
- Control of Physical Environment
- Administration of Sensory Tests
Sensory Evaluation for Wine Components
- Taste
  - Sweet
  - Sour
  - Bitter
- Aroma
  - Vocabulary and Tools: Aroma Wheel
  - First/second/third tier aromas
- Mouthfeel
  - Astringency
  - Alcohol
  - CO2
- Visual
  - Color, hue, intensity
  - Rim vs. core
- Fault impact on component
  - Taste faults
  - Aroma faults
  - Visual faults