Course overview
This course provides a scientifically based introduction to sensory evaluation and its relationship to the winemaking process, and promotes the development of technically accurate wine assessment skills. The physiology of taste receptors, olfaction and the structure of oral mucosa are examined. Recent advances in knowledge including the function of signal transduction molecules and protein structure are used to explain current models of flavour, astringency and taste perception. Basic flavour chemistry of grapes and wine and wine faults is introduced. An introduction to sensory measurement theory, psychophysics, aroma and taste interactions, threshold measurement and the psychological and physiological factors affecting perception is presented. The concept of adaptation and its application to the sensory evaluation of wines, and elements of good sensory practice including data collection and statistical analysis are described. The practical program will be used to develop basic skills in sensory assessment of wines leading to the interpretation of wine characteristics in terms of wine style and quality. This is achieved by a progressive development of sensory skills, using model solutions to depict basic tastes and their interactions, followed by detailed examination of white and red table, fortified and sparkling wines, and wine and food interactions.
Course learning outcomes
- Recognise the basic tastes and tactile sensations and describe their interactions and the mechanisms of how we perceive them.
- Explain the principles of sensory physiology and psychology upon which sensory assessment is based and appreciate the factors that affect perception.
- Describe the principles and practices of sensory measurement and quality assessment.
- Draw sound conclusions and make recommendations following appropriate sensory experimentation and statistical analysis.
- Explain the concept of sensory thresholds.
- Have knowledge of the compounds responsible for wine aroma and flavour.
- Identify common wine faults, their sensory characteristics and explain their origins.
- Define wine characteristics in terms of grape variety, wine style, aging potential and quality.
- Communicate confidently and succinctly their perceptions of wine to others using technically correct terminology.
- Further develop organisational and written and verbal presentation skills.