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所在平台: Coursera |
课程主页: https://www.coursera.org/learn/wine
课程评论：没有评论
课程名称：葡萄酒品鉴：葡萄酒分析的感官技巧 概述：葡萄酒的历史可以追溯到公元前6000年，历经千年，它一直是人类生活的一部分。如今，全球对葡萄酒的兴趣与日俱增，复杂的品种和风味使其形成了一个每年价值3040亿美元的国际市场。本课程旨在帮助初学者理解葡萄酒品鉴的生理过程。课程的第一模块将探讨不同类型的葡萄酒，并帮助您设置自己的品鉴会，同时开始建立感官词汇。第二模块将回顾世界经典葡萄酒类型，并安排特定的葡萄酒品鉴。接下来，我们将研究葡萄酒可能出现的各种缺陷及识别问题的技巧。在第四周，我们将深入探讨葡萄酒与食物搭配的复杂世界及其“七宗罪”。课程的最后将有一个同侪评审项目，您将运用在课程中所学的知识和感官技巧，对特定葡萄酒进行评估。 课程大纲： 1. 葡萄酒风格：通过经典新世界与旧世界葡萄酒的风味特征，了解葡萄酒的分类。同时分析气候如何影响葡萄和葡萄酒的风味表达，讨论“风土”的概念，并为盲品创建基本的味觉标准。 2. 葡萄酒风味与香气：比较八种经典红葡萄品种与八种经典白葡萄品种的风味特征，讨论每个品种的生长要求、文化历史及栽培区域。最后，您将撰写特定葡萄酒的香气属性分析，并创建风味标准以帮助发展感官词汇。 3. 常见葡萄酒缺陷：探讨葡萄酒缺陷的定义，识别常见缺陷的方法及其成因。比较旧世界与新世界对这些缺陷的看法，讨论某些缺陷可能成为促进葡萄酒复杂性的属性。学习识别问题的技巧，并创建葡萄酒缺陷嗅觉标准以进行练习。 4. 葡萄酒与食物搭配：讨论葡萄酒与食物搭配的原则，分析葡萄酒与食物的物理、结构、质感和香气方面的关系。探索改善口味选择的方法，制定个人葡萄酒与食物评分系统，讨论搭配中的“七宗罪”。 5. 项目：全面描述来自不寻常区域或品种的葡萄酒：通过此项目，您将展示对葡萄酒品鉴生理过程的理解，运用在课程中所学的感官技巧，对特定葡萄酒进行批判性评估与描述。您将描述产区、气候、酒厂、品种及酿造风格的特点，并讨论该葡萄酒的视觉和触感特征以及最佳与最差的食物搭配。
Name:Wine Styles
Description:In this first module, we’ll take the first steps on our journey through the various categories of wines, starting with the flavor profiles of classic New World and Old World wines. We’ll also identify and describe flavor groups of wine and discuss sensory physiology including the visual, olfactory, textural, and taste aspects of various wines. We’ll also analyze how climate can affect the grape and wine flavor expression, and we’ll discuss the concept of "terroir". Finally, you will create a set of basic taste standards for practicing blind tasting.
Name:Wine Flavor and Aroma
Description:In this module, the journey continues and we will compare and contrast the flavor profiles of eight classic red varietals and eight classic white varietals. We’ll also discuss the growing requirements for each varietal as well as their cultural and historic background and growing locations. At the conclusion of this module, you will write a descriptive analysis of the aroma attributes you identify in a particular wine. Finally, you’ll create flavor standards to help you develop your sensory vocabulary.
Name:Common Wine Faults
Description:Is there something wrong with this wine? This week we’ll examine the philosophy behind what actually constitutes a fault in wine. We’ll identify the most often-encountered faults and explain how to recognize them as well as determine what caused them. We’ll also examine the Old World and New World sensibilities toward some of these faults, and discuss how some so-called faults may really be attributes that contribute to a wine’s complexity. We’ll differentiate between a fault and a defect and examine the range of classic faults and their origins. You’ll learn techniques for spotting problems and create wine defect sniff standards to practice fault recognition.
Name:Wine and Food Pairing
Description:Can you drink red wine with fish? In this module we’ll discuss the often perplexing question of how to pair wine with food, and the physical, structural, textural, and aromatic aspects of both the "wine side" and the "food side" of the equation. We’ll discuss ways to improve your ability to make flavorful choices and determine the structure and "weight" of a wine. To help you predict a good food match, we’ll talk about the process of flavor profiling and how to decide whether to change a wine or food to make a pair work. Finally, we’ll discuss the "seven deadly sins" of wine and food pairing, and you’ll develop a personal wine and food scoring system.
Name:Project: Fully Describe a Wine From an Unusual Region or Varietal
Description:In this final module, we’ll conclude our journey into wine tasting with a project that will demonstrate your understanding of the physiological process of wine tasting and the sensory techniques required for accurate wine analysis. You’ll apply the skills you have developed throughout this course to making a critical evaluation and description of a specific wine. Working with fellow learners in this peer review process, you will demonstrate your ability to describe the appellation, climate, winery, varietal and winemaking style as well as describe the visual, and tactile aspects of the wine. You’ll also describe the flavor and aroma of the wine, and make decisions about the best and worst food pairings for the wine.
With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For the learner who is just getting started in the study of wine, this course will help you take the first steps toward understanding the physiological process of wine tasting. The first module will explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary. In module 2 you will review classic wine types of the world and set up flights of specific wines. Later we’ll examine the various faults and defects that can appear in wine as well as techniques for spotting problems. In week 4 we’ll delve into the complex world of wine and food pairings, and its “seven deadly sins.” The course will culminate in a peer review project in which you will apply the knowledge and sensory techniques you have developed throughout the course to assess a specific wine.
