Course description
Wine industry professionals need to be able to recognise key features of wine through organoleptic (smelling and tasting) assessment. By the end of this session, you will be able to identify the role of each key sensory organ in the assessment in wine. Then, through a series of training exercises, you will develop a familiarity with key wine components including wine faults. By the end of the day you will be able to start objectively assessing the features of a wine so as to make decisions about wine quality.
Course Content
- Basic anatomy and physiology of sensory organs
- Training exercises that will evaluate intensity and quality of key wine components including: alcohol, acid, sugar, polyphenois/ tannin
- Introduction to key wine faults including oxidation, volatile acidity, sulphides and aldehyde
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Upcoming start dates
Suitability - Who should attend?
This course has no entry requirements but is useful for all members of the wine industry as well as people interested in improving their wine tasting ability.
Outcome / Qualification etc.
No Qualification