- the places and tools of tasting: recalls of human physiology; thresholds of perception of tastes and fragrances;
- the different approaches to wine tasting: guided tastings based on technical and scientific approaches;
- definition of valuable characters and wine defects;
- main sensory analysis tests of specific enological interest: test preparation, data acquisition and results elaboration; panel training and research experiences on the topic.
In the practical part of the course, for each wine: recognition of strengths and weaknesses, tasting, commentary and evaluation. Performing of different sensory analysis tests and guided elaboration of results.
Individual work on wines characterization.