Knowledge: basic knowledge for conducting sensory analysis of grapes and wines through the definition of the main mechanisms of perception of the attributes of sight, smell and taste; the acquisition of a specific descriptive terminology;
Competences: the description and practical application of the main discriminating and / or descriptive tests. During the course, after a preliminary phase of training conducted with model solutions, white and red grapes and numerous wines of various types (white, red and rosé) will be proposed for tasting.
Skills: in order to provide students with the necessary tools to correctly perform a technical tasting of the various oenological products, not only wines available on the market will be used, but also wines taken at different stages of the production process and various types of defective wines.