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Principles of Wine Sensory Analysis


Course Information


Do you want to improve your sensory skills and to enhance the quality of wines you produce?

This course will enable you to understand the processes involved in the perception, identification, description and quantification of aromas, flavours, texture, taste and faults in wines.

There will be a particular strong focus on practical sensory training and the application of two credited wine sensory methodologies, which will enable you to develop and train your own winery panel, in order to assess and follow the quality of the wines you are producing.

This workshop is of particular interest for vineyard and winery managers, as well as everyone who is working on the wine production and business, who would be interested on the science behind wine sensory perception and analysis and its direct application.


Topics include:

·         Mechanisms of wine perception

·         Identification of aroma, flavour, taste, texture and faults in wines

·         Quantification of aroma, taste and faults in wine

·         Wine scales and how to use them

·         How to judge wines

·         Building and training a wine sensory panel for the winery

·         Wine sensory methodologies with practical application to solve every day winery issues



Course Code

StartEndPlaces LeftCourse Fee 
Start time:9:15 Finish time:16.30
08/04/202412/04/20240£910.00[Read More]

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