Sensory properties and evaluation of wine (176010)
Course coordinator
Course description
The course 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 odor and taste characteristics. Through the program, students are introduced to basic flavors and aromas of wines of certain varieties and their changes during the 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 information about the various defects and wine faults are discussed.
Type of course
- Graduate studies / MS Courses taught in English (Elective course, 1 semester, 1 year)
ECTS: 3.00
E-learning: L1
Teaching hours: 30
Lectures: 10
Practicum: 20
Lecturer
Associate teacher for exercises
Grading
Sufficient (2): 60-69%
Good (3): 70-79%
Very good (4): 80-89%
Excellent (5): 90-100%
General competencies
After completing the course, students will be able to list the main sensory properties of wine, identify the presence of certain defects and/or diseases in wine, rank wine depending on its aroma and taste properties, select and apply appropriate methods of sensory evaluation of wine, demonstrate the proper way of evaluation of wine, establish sensory differences between wines of different varieties
Types of instruction
- Lectures
- Exercises
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 forms of teaching as lectures and consultation; helping in writing graduate works, providing teaching materials, and ensuring 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
- Introduction to sensory evaluation
- The evaluation methods
- Defining basic wine tasting terms
- Wine tasting
- The technique of wine tasting
- Visit to HCPHS
- Introduction to basic taste
- Introduction to basic aromas
- Off-flavours in wines
- The color of wine
- The numerical assessment methods
- Descriptive wine tasting methods
- Evaluating white varieties wine
- Evaluating red varieties wine
- Practicing sensory evaluation of different types of wines
Obligatory literature
- Jackson, R.S. „Wine tasting“, Academic press, 2009
- Peynaud, E. „The taste of wine“, Wiley & Sons, 1996
Recommended literature
- Ferreira and Loureiro: "Mastering the Art of Enjoying Wine", Cambridge Scholars Publishing, 2023