Wine sensory analysis
main objectives
This module first explores the sensory evaluation of wines, from introducing the common wine aromas and flavours to the subject of wine scoring and description, including the recognition of the major wine faults. The courses then focus on the science of sensory analysis, developing students’ skills to select appropriate sensory evaluation methods and train a tasting panel, in addition to the understanding of statistical methods and analysis. ,,LEARNING OUTCOMES,,1) Able to distinguish wine aromas and key wine components through a blind wine tasting.,2) Understand the viticultural and oenology practices defining the final wine quality and style.,3) Develop the skills necessary for the application and interpretation of sensory methodologies presented.,4) Understand and apply the theoretical and practical knowledge of multivariate statistics.,5) Develop skills in the use of statistical software to illustrate the application of the methods studied, and interpret the outputs obtained.
general content
Introduction: Sensory analysis fundamentals Physiology of the senses and threshold limits Wine aromas and correlation between sensorial analysis and instrumental analysis Influence of technology during processing of the grapes, wine and wine-aging on wine sensory characteristics.,Sensory Analysis: Selection and training of a tasting panel Sensorial evaluation methods (triangular, duo-trio, differentiation tests, ranking tests, scoring tests, descriptive analysis, sensory profile) Hedonic tests (descriptive hedonic scales, facial scales and projective mapping). Correlation between sensorial analysis and instrumental analysis. Compounds responsible for defects and their detection.,Multivariate statistical analysis: Factorial analysis (PCA and CATPCA), MANOVA and Multiple Linear Regression using the SPSS software.,Invited masterclasses: Portugal's indigenous varieties Understand the principles of wine tasting and evaluation of wine quality and style Varieties and wines of Portugal Distinctive characteristics of the Douro region and the uniqueness of Port style wines Role of the Port and Douro Wines Institute to guarantee the quality Wine faults and wine flavour chemistry Spanish wine terroirs.
pedagogy
The module consists of practical sensory lessons where the student applies different methods of wine tasting and sensory analysis. The teaching and evaluation language is English.
evaluation
Individual tasting examination 10%,Individual sensory examination 45%,Individual statistic examination 45%