BVG 3810 - Sensory Quality Analysis of Beer and Wine

Credits: 3

Prerequisite(s): BIO 2400, CHE 2100. Students must be at least 21 years of age.

Description: In this course, students are introduced to the microbiological and chemical principles that lead to aromatic expressions in beer and wine. Students develop and practice procedures for sensory evaluation of beer and wine. The appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Students will formulate methodology for addressing the test objectives, statistically analyze test results, draw conclusions and make test recommendations. Specific quality analysis of beer and wine faults are practiced in classroom and sensory classroom exercises.