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| WINE 123 |
| Causation and Detection of Wine Faults |
| Description: | An introductory wine sensory course designed to teach basic analytical wine tasting techniques and expose students to the causes and effects that result in flaws and faults in wine. Curriculum covers sensory physiology, analytical tasting, and the basic chemistry and microbiology of winegrowing and winemaking practices that result in wine defects. The course offers coaching to support mastery of individual sensory thresholds and develops wine sensory expertise that is useful at all levels of the wine industry. |
| Prerequisites: | Minimum Age 18 or older |
| Recommended Preparation: | Eligibility for ENGL 100 or ESL 100 and Course Completion of WINE 1 OR Course Completion of VIT 1 |
| Limits on Enrollment: | Must be 18 years or older |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $10.00 |
| Grading Type: | Grade or P/NP |
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