Wine Quality Assessment
You’ll learn how to use sensory analysis and chemical methods to test the quality of wine, and how to interpret results from taste panels.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
|Available semesters||Semester 2 2021|
What you will learn
After successfully completing this course, you’ll be able to:
- Identify the range of parameters used to define wine quality.
- Recognise the inputs and interactions that can affect wine quality throughout the production cycle.
- Understand the principles of analytical sensory evaluation and sensory evaluation methods.
- Recall the sign of common wine defects and explain the probable causes of such defects.
- Analyse and describe the sensory characteristics of Aotearoa-New Zealand and international wine styles.
- Recall the legal issues involved in exporting and labelling New Zealand wine.
- Name and describe the characteristics of the wines from a limited number of international wine producing areas.
- Evaluate the sensory effects and discuss the chemistry of various wine fining methods.
- Carry out common sensory evaluation methods in formal tastings and laboratory situations.
- Construct wine appraisal notes from sensory observations of wines.
Dr Bin Tian
Department of Wine, Food and Molecular Biosciences[email protected]