- Docente: Giuseppina Paola Parpinello
- Credits: 4
- SSD: AGR/15
- Language: Italian
- Moduli: Giuseppina Paola Parpinello (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 2)
- Campus: Cesena
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Corso:
Second cycle degree programme (LM) in
Food Science and Technology (cod. 8531)
Also valid for First cycle degree programme (L) in Viticulture and Enology (cod. 8527)
Learning outcomes
At the end of the course the student has the necessary knowledge to evaluate wine from a sensory point of view and to identify strengths and defects.
Course contents
Physiology of perception. Color of wine in relation to category and vintage. Fundamental tastes; Identification of aroma components by standards and in wine. Recognition thresholds. Identification of faults. Evaluation tests in sensory analysis.
Readings/Bibliography
Teaching methods
The course includes 4 CFU. The aim of classes is to provide students with information concerning wine tasting and knowledges to correctly evaluate results of sensory tests.
Assessment methods
The final assessment includes an oral exam aimed to ascertain the achievement of the learning objectives and verify the knowledge of the candidates. The enrollment must be accomplished through ALMAESAMI as well as the cancellation, which must be before the starting date of the exam session.
Teaching tools
Standard solutions will be used to train tasters to the identification of tastes and aromas. Wine tasting will take place. Syllabus will be provided in electronic format (pdf). Books are available in the library to support students activity.
Office hours
See the website of Giuseppina Paola Parpinello