葡萄酒学基础

葡萄酒学基础（48课时/3学分）

Foundations of Wine Science (48 hours/3 credits)

课程描述：

  葡萄酒学基础包括三个广泛的主题领域：葡萄栽培、酿酒学和感官评价。该课程旨在让学生了解基本的葡萄栽培、酿酒学和感官原理。涵盖的主题包括：葡萄树的结构和功能；葡萄树的年度生长周期；影响作物产量的因素；葡萄树的源/汇平衡；浆果的发育和组成；葡萄酒分类；酿酒中涉及的单元操作；味觉和嗅觉系统；以及味觉和香气的相互作用。实践课程将更深入地关注葡萄树的解剖学和葡萄酒感官评价的理论和实践。

  Foundations of Wine Science comprises three broad topic areas: viticulture, oenology and sensory evaluation. The course aims to provide students with an understanding of basic viticultural, oenological and sensory principles. Topics covered include: grapevine structure and function; the annual growth cycle of the grapevine; the factors that influence crop yield; the source/sink balance of the grapevine; berry development and composition; wine classification; the unit operations involved in winemaking; the taste and olfactory system; and taste and aroma interactions. Practical sessions will focus in more depth on grapevine anatomy and the theory and practice of wine sensory evaluation.