Sensory Evaluation of Wines
This course is part of the programme:
Bachelor's programme in Viticulture and Enology (1st level)
Objectives and competences
The aim of the course is to give a basic knowledge about the sensory perception and wine assessment, to train students’ sensory capacities and to show them how to link wine sensory with wine composition in relation with viticultural and enological practices An overview of Slovenian and foreign wines will also be taught. With the knowledge, obtained in this course, the student will be able to judge wine objectively and gain knowledge about Slovene and foreign wines.
Content (Syllabus outline)
- Physiological bases of the senses of taste, smel and, sight
- The families of wine fragrances: discovering, understanding and recognition
- Relationship between wine chemistry and sensory perception
- Sensory evaluation: discriminative and descriptive analysis (pair, three-angel, duo-trio test, the differentiation test, ranking test and descriptionanalysis)
- The temperature influence on the sensory analysis
- Sensory test: sensory thresholds, acquaintance with the basic tastes, recognition of basic tastes, classification based on color, taste and remembering .
- Meaning, source and goal of sensory evaluation and scoring
- The way of sensory evaluation (the sight: clarity, color, smell, taste and harmony/balance)
- The organization of wine evaluation and scoring: the space, equipment, temperature, order of serving the wines
- Sensory properties and characteristics of the wine (wine and must composition, the influence on the senses, reaching harmony)
- Expression of senses perception (vocabulary); the types and methods of evaluation
- The influence of major technological properties during grape processing, wine making and nursing (grape maturation, maceration, changes before, during and after alcoholic and/or malolactic fermentation, wine maturation)
- The study of the wine sensory character based on wine technology and nursing parameters changing
- The meaning of wine protection, study of sensory quality along with the wine origin and differentiation between the “technological wines” and “terroir wines” The rest impacts on the wine quality and its character (geographical origin, wine sort, vintage, crop load, ampelo techniques and agro-techniques, technological maturity, harvest)
- Wine faults, mistakes and diseases
The students learn about the wine tastes and the impact of the wine technology on the sensory characteristics during the leaded wine sensory evaluation and scoring assessment. Their thresholds will be tested for the individual wine components.
Intended learning outcomes
Mastering the theoretical and practical knowledge enabling to:
- Connect technological measures to the sensory characteristics of the wine;
- Connect the sensory characteristics of the wine with chemical components
- To taste wine properly;
- To assess properly the wine;
- Properly present the wine.
- To gain knowledge about Slovene and foreign wines
- Jackson, R. 2002. Wine Tasting: A Profesional Handbook (A Volume in the Food Science and Technology International Series). Academic Press. 291 s.
- Robinson, J. 2001. How to Taste: A Guide to Enjoying Wine. Simon & Schuster. 208.
- Peynaud, É., Blouin, J. 1996. Le Gout du Vin – Le grand livre de la degustation Paris, editeur Dunod, 269 s.
- lecture slides
- Colloquium with theoretical and practical test, oral exam (colloquium is a prerequisite for the exam)
Dr. Guillaume Antalick is assistant professor for Enology at University of Nova Gorica. He is expert with international experiences and numerous of connections. His scientific and professional references and experiences are evident from COBISS:
University course code: 1VV311
Year of study: 3
- Lectures: 30 hours
- Exercises: 30 hours
- Individual work: 120 hours
Course type: elective course
Languages: english and slovene
Learning and teaching methods:
lectures with degutations of wine, tutorials with degustations, individual work