VIN 266 - Sensory Evaluation

Credit Hours: 3
This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will utilize sensory kits and workshops to further their sensory evaluation skills and techniques. The course will include lectures, demonstrations and two day workshop. Students must be at least 21 years of age to enroll in this course.

Course Fee
Prerequisite(s): VIN 146 or permission.
Lecture Hours: 3 Lab Hours: 0

Semesters Offered: Demand