Sensory analysis : a tool for monitoring winemaking

Objectifs

Attention : stage en langue anglaise. This course is delivered in English

›One key point in the decision-making process for wine making, from grape-harvest to bottling, is the capacity to diagnose wine quality determinants. The goal of this course is to give you up-to-date knowledge and to guide you in using this knowledge to optimize and control the winemaking process. The course includes various wine tastings and a visit to a Bordeaux “Grand Cru”.

Formation réalisée en partenariat avec Bordeaux Sciences Agro

Course Goals

- Updating the knowledge on wine quality determinant

- Diagnosing off-flavours at an early stage

- Adjusting your enological practices from the sensory evaluation

Pedagogy :

› Conference

› Round table discussions

› Field trip

› Hardcopy and digital support is provided

Contents :

- Wine quality olfactory determinants

- Wine balance gustative determinants

- Sensory space and wines style

- Diagnosing off-flavours to control winemaking process and to optimize terroir expression

- Wine aging management

Speakers :

Jean-Christophe Barbe, Associate professor Enology, Bordeaux Sciences Agro

Yves Le Fur, Associate professor, Agrosup Dijon

Axel Marchal, Assistant professor Enology, ISVV

Isabelle Masneuf-Pomarède, Professor Enology, Bordeaux Sciences Agro

Where the session takes place :

Bordeaux Sciences Agro 1 Cours du Général de Gaulle 33175 Gradignan France

Conditions d’admission

Public Students Winemakers Wine estate owners Wine estate managers Consultants in oenology and vineyard management Wine company directors Enology lab directors, Researchers
Level : Professionals
Inscriptions : Download inscription file
Registration deadline March 1st