- Docente: Giuseppina Paola Parpinello
- Credits: 4
- SSD: AGR/15
- Language: Italian
- Teaching Mode: In-person learning (entirely or partially)
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 0873)
Learning outcomes
Through instructive tasting the student will determine your threshold for certain tastes and learn how to identify the flavors in wine. Moreover he wiil be trained to recognize wine faults, to differentiate between different wine-making methods, and how origin can affect flavor.
Course contents
Physiology of perception; Fundamental tastes; Identification of aroma components by standards and in wine; Identification of faults. Evaluation tests in sensory analysis.
Readings/Bibliography
- Pagliarini E. Valutazione Sensoriale: Aspetti Teorici, Pratici e metodologici (Hoepli, 2001).
- Ubigli, M. I profili del vino (Edagricole, 2004)
- Jackson R. S. Wine Tasting (Academic Press, 2002)
Teaching methods
Students will be provided with syllabus and recommended reading are available in the library. Practical exercises in taste and aroma compounds recognition will be held.
Assessment methods
The final evaluation is oral (ca. 30 min.) comprising of four-five questions aimed to verify the knowledge of the student. A practical proof will be included.
Teaching tools
PC, video-projector, sensory laboratory.
Office hours
See the website of Giuseppina Paola Parpinello