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Wine types, styles and regions
Key differences between types and styles of wine
The senses involved in the perception of wine quality
The physiology of the senses
The purposes of winetasting
Developing an understanding of wine components
Perceptual differences of various sugars and acids
Analysis of glucose, sucrose and fructose in water and alcohol solutions
Analysis of tartaric, citric, malic and acetic acids in water and alcohol solutions
Wine Faults and their thresholds: spoilage and other defects
The association between sensory defects and chemical analysis
Understanding the concept of a house palate and its impact
Performing a cross market analysis of a style of wine
A review of tasting methodology and the application of statistical procedures and analyses to systematic winetasting
The procedures of systematic winetasting methodology and the skills involved
Practical techniques and considerations involved in winetasting
The production and use of sensory standards
Components of wine aroma and flavor
Environmental factors involved in optimizing winetasting, including glassware
Avoiding errors in perception
Sequencing wine types, palate fatigue and environmental distractions
Exam review; plan upcoming wine purchases
Post and discuss exam prep questions
Using the aroma wheel
Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: white table wine
Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: red table wine
Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: sparkling wine
Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: fortified and dessert wine
Wine and Food – the impact of one upon the other: white and lighter bodied wines; red and heavier bodied wines, sparkling and dessert wines
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