Oenology I - ANALISI SENSORIALE (2019/2020)



Course code
4S00138
Credits
6
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
Analisi sensoriali 3 I semestre Maria Tiziana Lisanti

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Analisi enografiche 3 I semestre Daniela Corradi

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Learning outcomes

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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.
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MM: Analisi enografiche
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The Enographical Analysis module aims to provide knowledge on the main wine denominations, grape varieties and enological and viticultural practices that characterize the italian regions, the main european region and of the world.

Syllabus

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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
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MM: Analisi enografiche
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The Enographical Analysis module aims to provide knowledge on the main denominations, grape varieties and traditional viticultural and enological practices of different italian regions, of main european region and of the world. The educational activities include theoretical lessons and wine tastings.

Assessment methods and criteria

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MM: Analisi sensoriali
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Written exam with open questions: Number of questions: 3 Number of topics: 3 Minimum and maximum score per question: 0-10 Test time: 90 minutes
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MM: Analisi enografiche
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The exam related to the Enographical Analysis module involves passing a written exam divided into open and multiple choice questions. The final grade is expressed in thirtieths. No distinctions are made between attending and not attending.

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