— Sensory Evaluation of Wine Laboratory

Prerequisites & course information

Course Description: Sensory evaluation of wines and model systems using discrimination tests, ranking, descriptive analysis and time-intensity analysis. Data will be analyzed by appropriate statistical tests and the results interpreted in extensive weekly lab reports. Learning Activities: Laboratory 3 hour(s), Term Paper 3 hour(s). Enrollment Restriction(s): Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Visual Literacy (VL); Writing Experience (WE). Learning Activities: Laboratory 3 hour(s), Term Paper 3 hour(s). Enrollment Restriction(s): Restricted to upper division major students in fermentation science or viticulture & enology; graduate students in the food science program. Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Visual Literacy (VL); Writing Experience (WE).