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學生對 加州大学戴维斯分校 提供的 Wine Tasting: Sensory Techniques for Wine Analysis 的評價和反饋

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課程概述

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....

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AG

2019年5月6日

This is a great source of information about wine and of course wine tasting. The work to do home is very learning focus and this type of practice helps you grab the information and retain it.

TW

2020年10月6日

Awesome course. After this course I feel confident speaking to my guests about wine choices and can guide them towards a great food pairing. Thanks John, you are a great professor!

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151 - Wine Tasting: Sensory Techniques for Wine Analysis 的 157 個評論(共 157 個)

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2020年4月4日

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2020年4月9日

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2020年7月23日