Course overview
This module will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to the basics of sensory perception. By the end of the module students will be comfortable recognising common wine components, aromas and flavours, including some key faults.
This module will include:
The basic anatomy and physiology of the sense organs in humans relevant to wine evaluation.
Training exercises to teach the recognition and evaluation of the intensity of key components found in wine.
A series of exercises exploring wine description, wine profiling and wine scoring.
Profiling the key aromas found in commercial wine styles.
Wine faults, including oxidation, taints and instabilities.
The outcomes of this module:
Describe the principal mechanisms of sensory perception.
Recognise and quantify key wine components through tasting.
Identify common wine aromas and basic wine faults.
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