One day course

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What are the common wine faults, how are they identified, what are their causes and how are they corrected?

Course content

WineGB’s recent Training and Education survey ranked sensory evaluation within the top training needs, reflecting the increasing number of English and Welsh wines entering the market.

It is invaluable to be able to spot wine faults and understand why they occur.

This course will bring you the theory of sensory analysis, with a focus on wine faults, followed by a practical application through a tutored tasting.

You will examine faults and their underlying causes, as well as learning the winemaking techniques to prevent and correct the faults.

Aims

Learn to identify faults and taints and the underlying causes in wines. 

Undertake expert sensory training with Plumpton Colleges’ sensory analysis expert Dr Heber Rodrigues and then apply these skills to a winetasting guided by professional winemaker Tony Milanowski (Rathfinny Wine Estate winery manager).

Outcomes

  • By the end of this course students will be able to:
  • Describe off flavours and aromas in wine
  • Define specific faults in wine including: Brettanomyces, volatile acidity, light strike, TCA, reduction and oxidation 
  • Understand the underlying causes of common wine faults
  • Suggest preventative measures against common wine faults
  • Recommend corrective actions for faulty wines
  • Assess finished wines for faults
Entry Requirements:

Over 18 years old 

Dates & Location:

13th December 

Bolney Wine Estate, Foxhole Lane, Bolney, Haywards Heath RH17 5NB

Duration:

9:30 – 16:00

Costs:

£95 - lunch included (any dietary requirements to be communicated at least one week in advance of event)

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