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Lecture 20 - FUNDAMENTALS OF SENSORY EVALUATION LEC 20 LEC...

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LEC 20 LEC 20 FUNDAMENTALS OF FUNDAMENTALS OF SENSORY EVALUATION SENSORY EVALUATION
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THE PATHWAY TO A GOLD MEDAL Checking for 1 o Chemistry Destem Press Barrel fermentation Barrel aging Winemaker oversight
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TYPES OF WINE SENSORY EVALUATIONS GENERAL tasting of wine of different syles VERTICAL tasting the same wine through a vintage series HORIZONTAL a focus on one variety to assess relative quality BLIND TASTING - assessment of relative properties or quality without any information about the wine source See KOLPAN (CH. 3)
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FOUR STEPS IN LOOKING FOR WINE SENSORY COMPONENTS APPEARANCE looking for color, intensity clarity AROMA by swirling & smelling TASTE sour, sweet, bitter, salty FLAVOR combination: aroma, taste, viscosity hotness, astringency
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