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Master Course Outline
Sensory Analysis of Wine

Course Number: EV 189
Credits: 3
Hours per Quarter: 50

Lecture Hours:10    Lab Hours:40


Description
Sensory analysis specific to wine production. The lecture will focus on the effect of appearance on taste perception as well as olfactory and taste transduction mechanisms. The lab portion will focus on specific wine varietals, use of oak in winemaking, secondary fermentation characteristics and individual wine component threshold identification. The overall purpose of the course is to help students to train their palates to make informed decision making during wine production. Prerequisite: EV 107. Recommended: EV 203.

Intended Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
EV 189
Spring 2014
0589
Tim Donahue
EV 189
Winter 2013
0341
Tim Donahue
EV 189
Winter 2012
0341
Tim Donahue
EV 189
Winter 2011
0341
Tim Donahue


Two Year Projected Schedule

Year One* Year Two**
Fall
Winter
Spring
Summer
Mini 
Fall
Winter
Spring
Summer
Mini
 
 
X
 
 
 
 
X
 
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)