Sensory Evaluation of Wines

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.


Not required.


• 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
• Hedonism
• 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. Catalogue
• Robinson, J. 2001. How to Taste: A Guide to Enjoying Wine. Simon & Schuster. 208. Catalogue E-version
• Peynaud, É., Blouin, J. 1996. Le Gout du Vin – Le grand livre de la degustation Paris, editeur Dunod, 269 s.
• Lecture slides, MiTeam Classrom


  • Colloquium with theoretical and practical test, oral exam (colloquium is a prerequisite for the exam)

Lecturer's references

Dr. Guillaume Antalick is assistant professor for Enology at Univeristy of Nova Gorica. He is expert with international experiences and numerous of connections. His scientific and professional references and experiences are available here </a.