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Sensory Evaluation

Course Number: 10320117
Credits: 3.00

Course Description

VIN 266 SENSORY EVALUATION ...develop an understanding of the principles of sensory evaluation used in commercial wine making. Students will utilize sensory kits and workshops to further sensory evaluation skills and techniques. Students must be 21 years of age to enroll in this course. (Prerequisite: VIN 146, Introduction to Enology or permission)

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.