Oenology I - ANALISI SENSORIALE (2015/2016)

Course code
4S00138
Name of lecturer
Lucia Irene Bailetti
Number of ECTS credits allocated
3
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Period
II semestre dal Mar 1, 2016 al Jun 10, 2016.

To show the organization of the course that includes this module, follow this link * Course organization

Lesson timetable

II semestre
Day Time Type Place Note
Tuesday 2:30 PM - 6:30 PM lesson Lecture Hall Ferrarini (Lebrecht) from May 24, 2016  to Jun 10, 2016
Wednesday 9:30 AM - 1:30 PM lesson Lecture Hall Ferrarini (Lebrecht) from May 25, 2016  to Jun 10, 2016

Learning outcomes

THEORY MODULE:
The course provides the basic concepts of the discipline of sensory analysis, comparing the quantitative characterization of the wine sensory properties with the sequence of the operating steps of the production process, from the raw material up to aging.

LABORATORY MODULE:
The exercises are the complement to deepen the topics covered in theoretical form, to perform the method with an experimental design subjected to international standards and a sensory awareness path of the student.

Syllabus

THEORY MODULE:
- Introduction to sensory analysis, human senses, factors influencing the assessment: the psychological and physiological errors, the laboratory, the panel, the panel leader, international standards.
- The methods to select a panel.
- Overall Difference tests: triangle, paired comparison, duo-trio, two out of five, sorting test.
- Experimental design and analysis of results.
- Descriptive tests: sensory profile, qualitative and quantitative steps, experimental design, data analysis (univariate and multivariate approach).
- The affective tests: panel required, preference and acceptance methods, preference maps.
- Introduction to off flavor of wine.

LABORATORY MODULE:
- Exercise for sensory training.
- Tutorial on discriminating and descriptive methods. evaluation designs, sample preparation
- Sensory evaluation of the varietal aromas, prefermentation, fermentation, aging; off flavors.
- The threshold of perception.
- Sensory characterization of wines according to sensory descriptors

Assessment methods and criteria

ASSESSMENT METHOD:
The exam consists of written test, with solving sensory problems and general question about the current program.

STUDENT MODULE EVALUATION - 2015/2016