AGSCI 245 - Sensory Analysis

Institution:

Yakima Valley Community College

Subject:

Description:

3 credits quarters: S Introduction to the principles of sensory and chemical characteristics in wines. Students will obtain knowledge of wine sensory terminology and will learn wine faults and how to recognize them. The components of a wine will be evaluated, including appearance, aroma, and flavor.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.yvcc.edu

Phone Number:

(509) 574-4600

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.