Sensory Analysis: a tool for monitoring wine

Instructors

MASNEUF-POMAREDE Isabelle

Professor of Viticulture and Enology

BARBE Jean-Christophe

Professor of Enology

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LE FUR Yves

Associate professor
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MARCHAL Axel

Assistant professor Enology

Address

Bordeaux Sciences Agro

Description

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”.

 WHO IS IT FOR ?

Students, wine estate managers, consultants in oenology and vineyard management, international wine consultants, wine company directors, oenology lab directors, researchers, etc.

  • Updating your knowledge on wine quality determinants
  •  Diagnosing off-flavours at an early stage
  •  Adjusting your enological practices based on sensory evaluation
  • Wine quality olfactory determinants
  • Wine balance gustative determinants
  • Sensory space and different wine styles
  • Diagnosing off-flavours to control the winemaking process and to optimize terroir expression
  • Wine ageing management

CONTACT

Jean-Christophe BARBE, Teaching manager
Tel : +33 (0)5 57 35 38 73
jean-christophe.barbe@agrobordeaux.fr

Continuing education department +33 (0)5 57 35 86 28 – formco@agro-bordeaux.fr

Registration form