Wine sensory evaluation

This course is part of the programme
Master’s study programme Viticulture and Enology

Objectives and competences

This subject objective is to study the science of sensorial wine assessment at an advanced level that offers a significant knowledge of sensory analyses approaches and sensory descriptive skills. It considers wines from all over the world, and of all major wine types and styles, as well as role of sensory analysis in developement of new products and consumer perception. in Scoring of wine is presented and discussed based on different purposes. Wine sensory assessment skills are trained.

Prerequisites

Basic knowledge in the fields of enology, viticulture, enography and wine sensory.

To the students without prior knowledge of wine sensorics we recommend a visit of the course at 1st level V&E Wine sensorics.

Content

  • Review of key and novel sensorial principles and challenges.
  • Wine sensorial characteristics as affected by grape cultivar, viticultural and wine production factors, ageing and packaging and of some common wine faults and diseases.
  • Chemical compounds behind the sensory properties of wine.
  • Eno-geography: The influence of terroir (in its widest possible meaning) on the sensory outcomes of world wines.
  • The relationship of wine sensory characteristics to quality, and the interpretation of wine quality traits - various numeric and descriptive approaches.
  • Various techniques / analytical methods that can be used to objectively assess wine performance.
  • Formulating and interpreting sensory tests; Appropriate sensory tests to particular situations (wine typicality testing, the impact of technology in the vineyard and in cellar, development of new products, customer preferences), statistical evaluation, setting up sensory panels, calibration of panels.
  • Introduction and training of wine descriptive skills (Slovene and English descriptors).
  • The assessment and judging of wine for its style and quality, including the introduction to the scoring of wine used at Slovenian/EU/World wine official degustations and shows.
  • Scientific novelties / trends in the science of wine sensory evaluation.

Intended learning outcomes

The students will be able to: * critically identify and distinguish the nature and the balance of sensory characteristics in a wide range of wines and relate the features to wine type, style, grape variety, terroir, vineyard management, wine processing, aging and packaging, chemical composition of wine, etc. * formulate relevant and meaningful sensory descriptions of wines (in Slovene and English) * orally present a sensory comparison of different wines, and explain their sensory difference * discriminate between similar wines of differing quality or characteristics * recognize and describe common wine faults / diseases. * critically understand and use official Slovenian / EU / world degustation approaches / show scoring systems * apply appropriate sensory tests to particular situations (scientific experiments, development of new products, analysis of consumer preferences) and successfully apply statistical methods to interpret data from those sensorial tests. * read, understand and interpret scientific articles from the field.

Readings

• Jackson, R. S. (2009). Wine tasting: a professional handbook. 2nd Edition, Academic Press. Catalogue
• Doty, R. L. (2015). Handbook of olfaction and gustation. 3rd Edition, John Wiley & Sons. E-version
• Johnson H. and Robinson J. The World Atlas of Wine (2013), 7th Revised & Updated Edition, P: Mitchell Beazley. Catalogue E-version
• Jackson, R. S. (2000). Wine science: Principles, practice, perception. London, Academic Press. Catalogue E-version
• Peynaud, É., Blouin, J. 1996. Le Gout du Vin – Le grand livre de la degustation Paris, editeur Dunod, 269 s
• Nemanič, J. 1999. Spoznajmo vino: vinske arome v sortah in zvrsteh, degustacija in ocenjevanje, vino in hrana. ČZD Kmečki glas. 200 s.
• Košmerl T. in Kač M., 2009. Osnovne kemijske in senzorična analize vin . E-version
• Jenko M., Čuš F., Košmerl T. 2009. Sortni vonj vina ali napaka: študijsko version za permanentno izobraževanje poizkuševalcev vina. E-version
• Actual and relevant scientific articles of the field.
• Slides
• Miteam classrom

Assessment

Preparation of seminar (10%), written exam (40%), practical test (50%).

Lecturer's references

Doc. dr. Guillaume Antalick

The leader of the course is assistant professor for the field of Enology at UNG, an expert with international experiences and numerous connections in the field.

The rest of the references are available on http://www.sicris.si/public/jqm/search_basic.aspx?lang=slv&opdescr=search&opt=2&subopt=1&code1=cmn&code2=auto&search_term=guillaume%20antalick