Continut Curs
Secțiunea 1 - Introducere
1. Introducere
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2. Prezentare Sergiu Nedelea
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Secțiunea 2 - Inventarul de specialitate
3. Istoria paharului
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4. Pahare profesionale
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5. Tirbușoane Accesorii
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Secțiunea 3 - Clasificarea Vinurilor și caracteristici importante
6. Definirea vinurilor
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7. Clasificare și Caracteristici
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Secțiunea 4 - Analiza Senzorială
8. Analiza Senzorială
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9. Degustarea vinului
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10. Mecanismul percepției
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11. Analiza Vizuală
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12. Analiza Olfactivă
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13. Analiza gustului
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Secțiunea 5 - Asocieri Culinare
14. Asocieri Culinare
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15. Terroir
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Secțiunea 6 - Încheiere
16. Încheiere
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18. Feedback & Review
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Ratings & Reviews
4.9
Medie Evaluări
50 Evaluări
5
44
4
5
3
1
2
0
1
0
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