School of Chemical Sciences


Course details: WINESCI704 Sensory Evaluation and Statistical Methods

Description: The principles of sensory science, sensory analysis of wine, differences among wine types, regional styles and grape types will be covered. Emphasis will be placed on those components which influence sensory appeal. The application of statistical methods to wine sampling and to the design of sensory panels will be overviewed.

Semester: First Semester
Coordinator: Dr Bruno Fedrizzi
Phone: +64 9 3737599 Ex 88473
Email: b.fedrizzi@auckland.ac.nz
Assessment: Sensory Assessment 45%, Statistics Practical 15%, Examination 40%