Sensory analysis specific to wine production with a focus on the effect of appearance on taste perception, as well as olfactory and taste transduction mechanisms. The class will focus on specific wine varietals, use of oak in winemaking, secondary fermentation, characteristics and individual wine component threshold identification. The 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.