This Wine Sensory course is to develop an understanding of the key components of wine and the sensory mechanisms which influence wine perception/tasting.
Participants will explore and assess the major components in wine (e.g. sugar, acid, tannins) and their interactions.
The course will include sensory training exercises to learn recognition and evaluation of key wine components, including aromas and wine faults.
There will be an introduction to sensory science theory, to understand the basics of the sense organs’ anatomy and physiology which relate to wine evaluation.
|Dates & Location:||
New dates to be released.
9:15 - 17:00
Lewes Campus - Plumpton College
Apply for this course online now to begin you journey towards a qualification in Intensive Principles of Wine Sensory.
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