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
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
About provider
Plumpton College - Apprenticeship Training
Plumpton College is a specialist land-based College offering outstanding indoor and outdoor facilities at our main 800-hectare site plus our other superb Out Centres. You'll be able to develop your skills and knowledge at our inspirational sites. Offering a variety...
Request info
Contact info
Plumpton College
Before we redirect you to this supplier's website, do you mind filling out this form so that we can stay in touch? You can unsubscribe at any time.
 |
Read the course |
|
 |
Fill in your details and Request information |
|
 |
Receive all the info you need |