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 2022|
Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.
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]