Oenology I - ANALISI SENSORIALE (2018/2019)



Course code
4S00138
Credits
6
Other available courses
Other available courses
    Academic sector
    AGR/15 - FOOD SCIENCE AND TECHNOLOGY
    Language of instruction
    Italian
    Teaching is organised as follows:
    Activity Credits Period Academic staff Timetable
    Analisi enografiche 3 II semestre Mariano Francesconi

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    Analisi sensoriali 3 II semestre Maria Tiziana Lisanti

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    Learning outcomes

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    MM: Analisi enografiche
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    MM: Analisi sensoriali
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    The Sensory Analysis module, within the Enology I course, is aimed at learning the main sensory analysis techniques and their application in the oenological field. The students, following the activities carried out during the course (lessons and practices) will acquire the skills necessary to implement sensory analysis protocols, aimed at quality control, at product development and at the assessment of the impact of technological variables on wine quality.

    Syllabus

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    MM: Analisi enografiche
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    MM: Analisi sensoriali
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    - Introduction - Physiology of senses and sensory perception - Objectives of sensory analysis - The sensory analysis laboratory and the tasting conditions - Psychological and physiological errors - The panel: selection and training of judges - Types of sensory tests and selection of the test - The discriminant tests: execution and analysis of the results - Quantitative-descriptive sensory analysis - Sensory quality control of natural corks

    Assessment methods and criteria

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    MM: Analisi enografiche
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    MM: Analisi sensoriali
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    Reference books
    Activity Author Title Publisher Year ISBN Note
    Analisi sensoriali Meilgaard M. C., Civille G. V., & Carr B. T. Sensory evaluation technique. CRC Press 2007 0-8493-3839-5
    Analisi sensoriali Jackson R. S. Wine Tasting. A professional handbook Elsevier 2002 0-12-379076-X

    STUDENT MODULE EVALUATION - 2017/2018