Study programme

Sensory properties and evaluation of wine (176010)

ECTS 3.00
E-learning R1
Teaching hours 30
Lectures 10
Practicum 20
Lecturer
Assist. Prof. Ana Marija Jagatić Korenika, PhD
Grading
Sufficient (2) 60-69%
Good (3) 70-79%
Very good (4) 80-89%
Excellent (5) 90-100%

Course coordinator

Prof. Ana Jeromel, PhD
Prof. Ana Jeromel, PhD

Course description

he modul Sensory properties and evaluation of wine enables students to acquire basic knowledge about the sensory characteristics of wine, ways and methods of sensory evaluation and the definition of wine quality based on the odour and taste characteristics. Through the program, students are introduced with basic flavors and aromas of wines of certain varieties and their changes during maturation of wine. During the wine tasting new data about the impact of certain chemical compounds on the taste and aromatic properties of wines are improved and informations about the various defects and wine diseases are discussed.

Type of course

General competences

After completing the course, students will be able to list the main sensory properties of wine, identify presence of certain defects and / or diseases in wine, rank wine depending on its aroma and taste properties, select and apply appropriate method of sensory evaluation of wine, demonstrate the proper way of evaluation of wine,establish sensory differences between wines of different varieties

Types of instruction

  • Exercises
  • Lectures

Learning outcomes

Learning outcome Evaluation methods
-understanding the process of sensory evaluation of wines Students' participation and activity will be monitored during lectures. Their presence in the classroom will be marked as well as their will to discuss and participate in practical work during wine tasting, together with the results achieved at tests. During regular consultations students will be informed about their progress and potential problems and at the end will attend oral or written exam
-abbility for independent conclusion on the quality of wine of different varieties and ages Students' participation and activity will be monitored during lectures. Their presence in the classroom will be marked as well as their will to discuss and participate in practical work during wine tasting, together with the results achieved at tests. During regular consultations students will be informed about their progress and potential problems and at the end will attend oral or written exam

Working methods

Teachers' obligations

Participation in all the forms of theaching as lectures and consultation; helping in writing graduate works, provide teaching materials and assure active communication with the student throughout the semester

Students' obligations

Regular attendance and active participation in lectures and exercises

Methods of grading

Evaluation elements Maximum points or Share in evaluation Grade rating scale Grade Direct teaching hours Total number of average student workload ECTS
final exam 100% Sufficient (2)

Weekly class schedule

  1. Introduction to sensory evaluation
  2. The evaluation methods
  3. Defining basic wine tasting terms
  4. Wine tasting
  5. The technique of wine tasting
  6. isit to HCPHSIisit to HCPHSI
  7. Introduction to basic taste
  8. Introduction to basic aromas
  9. Introduction to defective aromas of wines
  10. The color of wine
  11. The numerical assessment methods
  12. Descriptive wine tasting methods
  13. Evaluating white varieties wine
  14. Evaluating red varieties wine
  15. Practicing sensory evaluation of different types of wines

Obligatory literature

  1. Jackson, R.S. „Wine tasting“, Academic press, 2009
  2. Peynaud, E. „The taste of wine“, Wiley & Sons, 1996