Specific educational objectives: 1) Provide an adequate knowledge and critical approach to develope projects related to the sensory evaluation of wines with conventional and innovative techniques; (2) provide adequate knowledge of the compositional aspects related to the sensory properties of wines.

List of topics covered: Introduction to the sensory analysis; physiology of human senses: sight, smell, taste, touch; kynestetic perceptions; descriptive analysis; recruitment and qualification of judges; training; experimental design; variability of wines; sampling procedures; physiological and psicological errors; statistical data analysis; sensory evaluation of specific types of wines and discussion of the results.