OEVI 1P20 Lecture Notes - Lecture 1: Sensory Analysis, Wine Tasting, Red Wine

• School: Brock University
• Department: Oenology and Viticulture
• Course: OEVI 1P20
• Professor: Mark G Spencer

Document Summary

Distinguish between sensory evaluation and wine appreciation. Become familiar with the (cid:498)tools(cid:499) and conditions of sensory evaluation. Understand the basic biology/psychology relevant to sensory evaluation. Introduce common terminology used in the sensory evaluation of wine. To establish quality control: (cid:498)is there a defect in this wine? (cid:499) (cid:523)analytic(cid:524) To know how to purchase wine: (cid:498)is this wine worth the price? (cid:499) (cid:523)quality/price(cid:524) To advise on recommending wine: (cid:498)how does this wine taste(cid:499) (cid:523)descriptive(cid:524) To appreciate enjoyment(cid:499) (cid:498)how pleasurable is this wine? (cid:499) (cid:523)hedonistic for pleasure) A scientific discipline used to evoke, measure, analyze, and interpret reactions to stimuli perceived through the sense (of sight, smell, touch, taste, and hearing) A set of procedures to: determine the wine"s maturity and suitability for aging or immediate drinking, detect the aroma and flavor of the wine, discover the many facets of wine, so as to better appreciate it. Wine evaluation = assessment of wine by the senses.