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. Must be at least 21 years old.