Combining the two key topics of wine stability and sensory evaluation, this course provides current and future winemakers with an introduction to the science involved in controlling wine stability in bottled wines. Explore various methods for testing and controlling wine stability including: filtration, bitartrate stability, protein instability, metal stability, fining agents, and oxidative and hydrolytic enzymes. Learn the basic anatomy and physiology of the human organoleptic senses as they influence our interaction with wine. In addition, you will be introduced to basic sensory science analyses, such as component recognitions tests, discrimination tests, paired comparisons and triangular tests. By the end of this course, students will have an effective competency in the theory and practice of wine analyses and processes to produce q stable wine product for the marketplace.

Learning Outcomes

• Evaluate the stability of wine and suggest remedial action for problem wines
• Understand and identify the principle mechanisms of sensory perception
• Recognize major faults in wine such as imbalance, oxidation, microbial spoilage and hazes
• Identify the main sensory testing methodology used in the wine industry

Skills You Will Gain

• Sensory perception and testing methodology
• Juice conditioning
• Filtration, absorption and ion exchange principles
• Fining of wines
• Wine oxidation and browning reactions
• Membrane filtration and preparation for bottling