These 1973 lectures by UC Davis Professor Maynard Amerine, one of the most significant wine scientists in the past century, introduce sensory evaluation to students in the viticulture and enology program.
Amerine is widely considered the father of modern wine sensory evaluation. Under his mentorship, two generations of UC Davis students learned how to evaluate wine according to appearance, flavor and aroma. Many became winemakers and some achieved prominence and acclaim in the California wine industry.
Lecture 8: Continues the discussion on French wines.
Lecture 12: The first half of this lecture contains questions and answers in preparation for a quiz. Questions include: effects of different yeasts, kosher wines, chaptalization in Germany and issues involving native North American varieties. After the questions and answers, Amerine discusses...
Lecture 11: Discusses Italian wines and Vermouth.