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Mar 29, 2024
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VIN 275 - Sensory Science Credits: 4 Lecture Hours: 4 Lab Hours: 0 Practicum Hours: 0 Work Experience: 0 Course Type: Voc/Tech This course presents applied information on wine sensory analysis to help students recognize personal sensory biases and evaluate wine types and styles critically and scientifically. Prerequisite: MAT 157 and VIN 150 or instructor permission Competencies
- Explain sensory analysis
- Define sensory stimuli
- Describe uses of sensory analysis
- Contrast wine characteristics including color, aroma, taste, and mouth-feel
- Summarize techniques for sensory evaluation of wines
- Discuss the order wines are to be served
- Explain desirable serving temperatures
- Describe recommended tasting technique including glass type, swirling the glass, in-mouth aeration, and rest period between samples
- Define factors contributing to a preferable environment to analyze wines
- Analyze panelist selection and variability
- Differentiate light sources and describe how sunlight, fluorescent lights, and red lights affect color perception
- Evaluate wine defects
- Identify oxidation in wine
- Identify microbiological faults including brettanomyces, acetic acid, and ethyl acetate
- Identify sulfur based defects including hydrogen sulfide and excess sulfur use
- Identify tri-chloroanisol (cork taint.)
- Differentiate aroma and bouquet
- Discuss odors comprising aroma
- Discuss odors comprising bouquet
- Evaluate ester odors
- Describe terpene based odors
- Explain how aroma and bouquet change during aging
- Utilize the wine aroma wheel and the sparkling wine aroma wheel
- Define wine type
- Identify the dominant characteristics of white wines including Riesling, Chardonnay, Semillon, Sauvignon Blanc, Pinot Gris, Hybrids, and American varieties
- Identify the dominant characteristics of red wines including Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Hybrids, and Labrusca varieties
- Differentiate wine style from wine type
- Differentiate styles of Riesling, Chardonnay, Semillon, Sauvignon Blanc, and Pinot Gris
- Differentiate styles of Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah
- Investigate the sense of taste.
- Discuss oral receptor cells and saliva?s role in sensation
- Identify taste buds and papillae.
- Locate areas of the tongue with main receptors for salt, sour, bitter, and sweet tastes
- Discuss umami and perception
- Describe how flavonoids and nonflavonoid polyphenolics affect flavor
- Identify bitter flavors
- Discuss the olfactory system
- Define olfactory epithelium, olfactory bulb, and olfactory cortex and discuss their role in sensory perception
- Summarize proximal and distal stimuli
- Discuss how odor concentration, temperature, and surface area affect stimuli perception
- Analyze categories and descriptions of odors
- Utilize the aroma wheel
- Summarize tactile sensations
- Evaluate how mechanoreceptors and thermoreceptors affect mouthfeel.
- Discuss viscosity and body.
- Summarize the mouthfeel affects of effervescence and astringency.
- Identify how flavonoid and nonflavonoid polyphenolics affect mouthfeel
- Describe how flavonoid polymerization affects tactile sensation
- Identify astringent mouthfeel
- Evaluate chemesthesis as it relates to sensory analysis
- Identify how primary wine components like ethanol and sulfur dioxide affect this sense
- Discuss how carbonation and acidity affect chemesthesis
- Summarize the main receptors for this sense
- Explain the sense of sight.
- Differentiate the cones and rods receptor cells
- Evaluate wine clarity
- Discuss color perception and wavelength
- Utilize statistics to evaluate the tasting session
- Review terms of probability, null hypothesis, bell curve, and significance
- Identify tests for evaluating wines including the duo test, duo-trio test, and triangle test
- Evaluate personal tasting limitations and strengths
- Define detection, recognition, and differential thresholds.
- Evaluate recognition threshold of salt, sweet, bitter, and acid
- Summarize factors negatively affecting wine analysis
- Discuss olfactory fatigue
- Describe contrast errors
- Review flawed analysis due to susceptibility to external suggestion
- Explain methods to minimize the aforementioned faults
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