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.