Oenology I - ANALISI SENSORIALE (2017/2018)

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 sem. dal Mar 1, 2018 al Jun 15, 2018.

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

Lesson timetable

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Learning outcomes

THEORETICAL MODULE:
The course provides the fundamental concepts of the sensory analysis discipline, correlating the quali - quantitative characterization of the sensory properties of a wine with the sequence of the operational phases of the processing process, starting from the raw material up to aging wine.

LABORATORY MODULE:
The exercise is the complement to deepen the topics covered in the theoretical module, to perform the methodology with an experimental design submitted to international standards and for a path of sensory awareness of the student.

Syllabus

THEORETICAL MODULE:
- Introduction to sensory analysis, physiology of the senses, factors that condition assessment: psychological and physiological errors, laboratory, panel, panel leader, international standards.
- Methods for selection and training of a panel.
- The discriminating tests: triangular, comparison in pairs, duo-trio, two in five, sorting. Experimental design and processing of results.
- Descriptive tests: sensory profile, qualitative phase and quantitative phase, experimental design, data analysis (univariate and multivariate approach).
- Affective tests: required panel, preference and acceptability methods, preference maps.
- Introduction to wine defects.

LABORATORY MODULE:
- Exercise for sensory awareness and sensory training.
- Exercise on discriminating and descriptive methods. Sample evaluation drawings: sample preparation and control
- Recognition of varietal, pre-fermentation, fermentation and aging aromas; defects.
- The threshold of perception.
- Sensorial characterization of wines based on sensory descriptors
- Statement.

Reference books
Author Title Publisher Year ISBN Note
SISS (ed.), Atlante Sensoriale dei prodotti alimentari, Tecniche Nuove, 2012
Pagliarini E. Valutazioni sensoriali: Aspetti teorici, pratici e metodologici, Hoepli, 2002

Assessment methods and criteria

The exam consists of a written test, includes the resolution of type problems and questions on the entire course program.

STUDENT MODULE EVALUATION - 2017/2018