DESCRIPTION

An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry.

Objectives

Upon completion of this course, students will be able to:

1. Describe the sensory characteristics of major wine defects
2. Describe the likely causes and remedies for defects
3. Explain the winegrowing and winemaking scenarios that contribute to flaws and faults
4. Identify the molecular compounds, microbes and practices that are responsible for undesirable characteristics in wine
5. Navigate their personal sensory thresholds for detecting and identifying wine defects
6. Identify wine flaws and faults in a blind triangulation test

FOR MORE INFORMATION

email: dparkerwong@santarosa.edu