DST 202 - Sensory Evaluation of Spirits

3 Cr.
Contact Hours Per Week: 2 Lec., 2 Lab.

This course will concern itself with the development of spirit sensory skills and terminology necessary to critically evaluate sensory properties, discern quality and detect potential defects; and will act as an introduction to the visual, olfactory, and gustatory parameters used in the evaluation of spirits. The student will be provided with appropriate samples to identify sensory attributes and gauge the intensities of those attributes. Topics of study will include sensory evaluation of raw materials, in-process product, spirit aromas, finish, flavor/taste interactions, factors affecting product quality, spirit and food pairings, descriptive analysis/model systems, sensory tests and sensory panels, as well as the overall importance of tasting/sensory evaluation in the distillation industry.
Pre-Requisites: DST 100, 101, 102, 103

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DST 202 - Sensory Evaluation of Spirits