Sensory properties and evaluation of wine (176010)
Nositelj predmeta
Opis predmeta
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.
Vrsta predmeta
- Graduate studies / MS Courses taught in English (Izborni predmet, 1. semestar, 1. godina)
ECTS: 3.00
E-učenje: R1
Sati nastave: 30
Predavanja: 10
Vježbe u praktikumu: 20
Izvođač predavanja
Izvođač vježbi
Ocjenjivanje
Dovoljan (2): 60-69%
Dobar (3): 70-79%
Vrlo dobar (4): 80-89%
Izvrstan (5): 90-100%
Opće kompetencije
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
Oblici nastave
- Lectures
- Exercises
Ishodi učenja i način provjere
| Ishod učenja | Način provjere |
|---|---|
| -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 |
Način rada
Obveze nastavnika
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
Obveze studenta
Regular attendance and active participation in lectures and exercises
Polaganje ispita
| Elementi praćenja | Maksimalno bodova ili udio u ocjeni | Bodovna skala ocjena | Ocjena | Broj sati izravne nastave | Ukupni broj sati rada prosječnog studenta | ECTS bodovi |
|---|---|---|---|---|---|---|
| final exam | 100% | Sufficient (2) |
Tjedni plan nastave
- 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
Obvezna literatura
- Jackson, R.S. „Wine tasting“, Academic press, 2009
- Peynaud, E. „The taste of wine“, Wiley & Sons, 1996
Preporučena literatura
- Ferreira and Loureiro: "Mastering the Art of Enjoying Wine", Cambridge Scholars Publishing, 2023