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Enology 2 - mod.2: sensory analysis
Code: G250YB
Teacher:  Monica Laureati
CFU subdivision: Lectures: 4
Practices in laboratory:  1
Basic aims:  Unit 1: The course is designed to provide students with basic
theoretical concepts in the proper management of winemaking.
Concepts learned in preparatory courses will be largely taken up
and enriched with new information and aimed at learning the
principles of winemaking. The student will analyze the stages
involved in the production of red and white wines.
Unit 2: To provide the most suitable tools in order to apply
sensory methods and to face and solve business problems such
as wine shelf life, the comparison of new products with similar
ones already on the market, the verification of the compliance to
sensory specifications and the management of wine quality and
safety within the wine production chain.
Acquired skills:  A suitable knowledge is supplied to perform a sensory session
and to plan and to manage an analysis laboratory, to process the
statistical data and to communicate with all company managers,
especially those involved in the wine market.
Course contents:  Frontal lessons will focus on the role of sensory evaluation in the wine industries; the mechanisms involved in sensory perception; the organization of the sensory laboratory, the training of the
panel and the setting up of official sensory analysis methods; the methods for the selection and training of the judges; problem solving of sensory-related issues in wine industries. Practical
lessons will be provided in the sensory lab in order to put into practice theoretical concepts.
Program:  The main aim is to provide students with the most suitable tools to apply different sensory methods, in addition to chemical-physical and microbiological analyses, to obtain reliable, reproducible results. In particular, a suitable knowledge is supplied to perform a sensory session and to plan and to manage an analysis laboratory according to international standards.
The course is also intended to provide a basis to face and solve business problems such as setting up new product and comparing it with similar products already present in the food market, and controlling product standards.

Introduction to sensory analysis - Sensory parameters of wine and their correlations with chemical-physical indices - Sensory stimuli and the five senses - The factors influencing sensory evaluation (psychological andphysiological biases) and the methods to minimize them - Sensory laboratory, the assessors (panel) and the official analysis methods - Methods for the selection and training of judges - Experimental design and statistical processing of results for discriminant and descriptive methodologies - Business applications and problems of sensory evaluation
Prerequisites:  The student must have already attended the Enology 1 course
Preparatory instructions:  Mathematics and Statistics
Learning materials:  1) Lesson notes and materials provided by the teacher (available on Ariel web portal).
2) Textbook (in italian): E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002.

Other recommened textbooks (in English):
- H.T. Lawless, H. Heymann, Sensory evaluation of food: principles and practices, Chapman & Hall, New York, NY, 1998;
- R.S. Jackson, Wine Tasting: A Professional Handbook, Elsevier Academic Press, San Diego, USA, 2002
Other info:  The final written test consists of statistical exercises comparable to those dealt with during the course and open questions related to the topics tackled during both frontal lessons and practice exercises.
Program of Enology 2 - mod.2: sensory analysis (pdf version)
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