Intensive Principles of Wine Sensory
Are you interested in learning about the components of wine and their importance in wine evaluation?
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||
Dates to be announced
9:15 - 17:00
Plumpton College campus