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 mentorshi…
Lecture 8: Continues the discussion on French wines.
Lecture 9: Discusses Alsatian wines, German wines, Swiss wines, Austrian wines and Hungarian wines. This lecture focuses on the present state of grape growing and winemaking under socialism as well as historically.
Lecture 10: This lecture begins with a review of the lectures so far. It discusses lessons from Europe that can be applied in California and continues with Hungarian, Soviet, Bulgarian, Israeli, South African and Australian wines. It also contains brief comments on the wines of other regions: Spanish, Portuguese, Egyptian, Tunisian, Algerian and Moroccan, Mexican, Peruvian, Chilean and Argentinean wines.
Lecture 11: Discusses Italian wines and Vermouth.
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 special wines beginning with Marsala. He has a brief interjection where he goes back to Lecture 10 with comments on South African wines, then ends the lecture with flavored wines.
Lecture 13: This video includes comments on the upcoming quiz, scoring total alcohol in rankings, California wine labeling.
Lecture 14: Discusses California wines and red wines.
Lecture 15: This final lecture in the course includes comments on the final examination, California wines, dessert wines as well as a lengthy discussion of the solera system.
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