VEN 125L - Sensory Evaluation of Wine Laboratory

Institution:

University of California-Davis

Subject:

Description:

Laboratory-3 hours; term paper. Prerequisite: course 125 (may be taken concurrently). Restricted to upper division majors in fermentation science or viticulture and enology or graduate students in food science. Sensory evaluation of wines and model sys tems using discrimination tests, ranking, descriptive analysis and time-intensity analysis. Data analyzed by appropriate statistical tests and results interpreted in extensive weekly lab reports.-III. (III.) Heymann

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ucdavis.edu

Phone Number:

(530) 752-1011

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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