ENOL 26600

SENSORY EVALUATION

Kent State University · UGRD · Fall 2026

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Intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It also benefits wine enthusiasts interested in reaching advanced levels of appreciation, as well wine producers, wine merchants and enologists, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students practice sensory analysis at home and in workshops to further their sensory evaluation skills and techniques.

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Class #kent_kent-ENOL26600Fall 2026UGRD3 credits
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