Course on Sensory Analysis of Wine for the Second-Year Students of the University of Gastronomic Sciences
The students in the second year of the degree course in Gastronomic Sciences will have the chance to attend a fascinating series of lectures and practicals held by Ann Noble from May 14-18, 2007. She is a professer emerita in Enology at the University of California, Davis, one of the most prestigious universities for the study of wine.
The four-day course, entitled “Wine sensory evaluation: From describing the indescribable to analytical sensory methodology,” will look at useful methods to develop valid descriptive analyses of wine, which can then be used to map consumer preferences.
Professor Noble, considered an expert in the field of wine sensory analysis and chemistry, is also known outside the scientific world for her invention of the “Wine Aroma Wheel,” a simple objective tool which can be used to describe wine aromas and flavors. It aims to make wine tasting and understanding more simple and accessible even for less-experienced consumers. The Wheel is made up of concentric circles, starting with the most generic descriptive vocabulary, such as “fruit” or “chemical,” and becoming increasingly specific as it moves out, to descriptors such as “grapefruit” or “strawberry.”