学生对 University of California, Davis 提供的 Wine Tasting: Sensory Techniques for Wine Analysis 的评价和反馈
课程概述
热门审阅
DD
Apr 10, 2017
Impressive, one learns a great deal about tasting techniques but also the basics of grape and wine variations. I just wish I had a better for detecting the aromas!
SB
Aug 29, 2021
This is really helpful course for those who are truly interested in wine tasting. I learn a lot of new techniques every week.
126 - Wine Tasting: Sensory Techniques for Wine Analysis 的 150 个评论（共 173 个）
创建者 ana c d o b
•Aug 22, 2024
Great course!
创建者 Michalis G
•May 6, 2019
Great course!
创建者 Debora G
•Nov 8, 2018
It´s amazing!
创建者 Het P
•Oct 28, 2019
Very Helpful
创建者 ajay s
•Mar 21, 2019
very helpful
创建者 Dr. R E M
•Sep 30, 2020
Nice course
创建者 KARTHICK R
•Sep 3, 2020
Very useful
创建者 Penelope b
•May 5, 2018
Very nice !
创建者 Cecilia M P G L
•Aug 18, 2020
LOVED IT!!
创建者 18ufaa059 1
•Aug 13, 2020
I loved it
创建者 Deleted A
•Sep 18, 2019
Wonderfull
创建者 Aybegüm A
•Feb 11, 2022
harika!!!
创建者 Eugene D G
•Apr 6, 2021
excellent
创建者 Magalie D
•Mar 16, 2021
Excellent
创建者 Pradipta S G
•Jun 2, 2020
very well
创建者 Deleted A
•Aug 20, 2021
Super
创建者 Alvaro V v
•Jun 12, 2020
Nice!
创建者 Shota N
•Nov 18, 2019
great
创建者 Sanjaith s
•Sep 5, 2020
good
创建者 ikram j
•Jul 23, 2020
Good
创建者 soham s
•Jul 30, 2025
-
创建者 Aashima S
•May 12, 2022
g
创建者 Luis R B
•Apr 11, 2023
I think overall it was a very good course. It is what I expected and in general I want to congratulate Mr. John Buechsenstein for the effort to make an online wine course that really allows to learn so many important concepts. I particularly loved the wine faults and pairing because these are areas that are always handled superficially during tastings. I think the spitting of the wine does not come across well in the videos because no student participates in wine tastings continuously nor are they professionals so they don't need to spit it out. On the other hand the retronasal aroma, the bitterness of the wine and the length of the finish of the wine are best appreciated if it is swallowed. I am an MD and in the classic 2015 article by Dr. Gordon M. Shepherd entitled "Neuroenology: how the brain creates the taste of wine" backs up what I claim. I understand that probably for ethical or government control reasons you must do it that way. Thanks for the Course.
创建者 Yasmak K
•Nov 30, 2020
I think the peer review part of the final assignments should be reconsidered and solved. Some of the peers uploaded blank pages to see other peer's assignments and then they copied some parts and prepared their essays accordingly. This was bad and against the honour code. I have personally seen that a part of my essay was copied word by word by another peer, and wrote him it is unacceptable.
You can solve this by cancelling the resubmission option once it is downloaded.
In general meaning, I am very happy about the course content and the instructor. His method is very productive and supportive. The course gave me confidence. Thank you very much.
创建者 Corneliu C
•Jan 2, 2023
Hello,
1. A useful and pleasant introduction to the systematic approach to wine tasting and pairing wine with food.
2. Professor John Buechsenstein is delightful.
3. The chapter on defects deserves to be expanded.
4. The instructions for drafting and sending the final project could be clearer. For example:
- the need to include both wines in the same file or the possibility to upload several files.
- how to evaluate if the chosen wine is not on the list of the 3 proposed wines.
- The exact content of the report. Many things about what is scored are found out only after the report is sent and the evaluation of others is tried.
Thank you very much.