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Active as of Fall Semester 2010

I. General Information

1. Course Title:
Sensory Evaluation of Wine

2. Course Prefix & Number:
VITI 1266

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 2

Lab Hours: 2

4. Course Description:

This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will practice sensory analysis at home and in workshops to further their sensory evaluation skills and techniques.

5. Placement Tests Required:

6. Prerequisite Courses:

VITI 1266 - Sensory Evaluation of Wine

All Credit(s) from the following...
Course CodeCourse TitleCredits
VITI 1146Introduction to Enologycr.

7. Other Prerequisites

Students must be of legal drinking age

9. Co-requisite Courses:

VITI 1266 - Sensory Evaluation of Wine

There are no corequisites for this course.