University of California, Davis - Wine Tasting: Sensory Techniques for Wine Analysis
- Offered byCoursera
Wine Tasting: Sensory Techniques for Wine Analysis at Coursera Overview
Duration | 14 hours |
Total fee | Free |
Mode of learning | Online |
Difficulty level | Beginner |
Official Website | Explore Free Course  |
Credential | Certificate |
Wine Tasting: Sensory Techniques for Wine Analysis at Coursera Highlights
- Shareable Certificate Earn a Certificate upon completion
- 100% online Start instantly and learn at your own schedule.
- Flexible deadlines Reset deadlines in accordance to your schedule.
- Beginner Level
- Approx. 14 hours to complete
- English Subtitles: Arabic, French, Portuguese (European), Italian, Vietnamese, German, Russian, English, Spanish
Wine Tasting: Sensory Techniques for Wine Analysis at Coursera Course details
- With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You?ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we?ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we?ll delve into the complex world of wine and food pairings, and its ?seven deadly sins.? The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.
Wine Tasting: Sensory Techniques for Wine Analysis at Coursera Curriculum
Wine Styles
Wine Tasting: Sensory Techniques For Wine Analysis
Wine Styles Introduction
Introduction to Wine Sensory
Wine Glasses
Basic Wine Types
Old World Versus New World Wines
Climate and Style
Selecting Wines for this Course
Formal Wine Tasting Set-Up
The Tasting Grid
Wine Clarity
Wine Color
The First Sniff
The First Taste
The Second Taste
Wine Texture
Formal Wine Evaluation (Whites)
Formal Wine Evaluation (Reds)
Before You Begin...
Module 1 - Wine Styles
Wine Flavor and Aroma
Wine Standards and Varietals
The Aroma Wheel
Grape Varietals
Bordeaux Reds and Whites
Selecting Typical Wines
Chardonnay
Chenin Blanc
Sauvignon Blanc
Semillon
Noble Rot
Riesling
The International Riesling Foundation & Trimethyldihydronaphthalene
Gewürztraminer
Pinot Grigio
MLF and Buttery
Cabernet Sauvignon
Merlot
Pinot Noir
Syrah / Shiraz
Grenache
Sangiovese
Descriptive Analysis
Flight of Whites
Flight of Reds
Selecting Wines for This Module
Module 2 - Wine Flavor/Aroma Standards
Common Wine Faults
Common Wine Faults Introduction
Common Wine Faults
Beauty is in the Nose of the Beholder
Threshold
Oxidation Faults
Vinegar
Reduction Faults
Oxidation and Acetic Acid Faults
Sulfites and Sulfides
Microbial Faults
Cork Taint
Sulfites
Common Wine Faults Summary
Materials to Acquire
Module 3 - Common Wine Faults
Wine and Food Pairing
Food and Wine Pairing Introduction
Pairing Wine and Foods
Deconstructing the Flavors
Bridging Ingredients
Food Weight
The Cherry Tomato Experiment
Balance
Sip, Bite, Sip
Grading Food and Wine Interactions
Food and Wine Pairing Activity
Food and Wine Pairing Activity Continued
Materials For This Module
Module 4 - Wine and Food Pairing
Project: Fully Describe a Wine From an Unusual Region or Varietal
Analytical Wine Tasting Report
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