To show the organization of the course that includes this module, follow this link Course organization
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.
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.
- 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.
- 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
|SISS (ed.),||Atlante Sensoriale dei prodotti alimentari,||Tecniche Nuove,||2012|
|Pagliarini E.||Valutazioni sensoriali: Aspetti teorici, pratici e metodologici,||Hoepli,||2002|
The exam consists of a written test, includes the resolution of type problems and questions on the entire course program.