Sensory Analysis
Short courses for professionals
Training
One key point in the decision-making process for winemaking, 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.
Who is it for?
- Students
- Wine estate managers
- Consultants in enology and vineyard management
- International wine consultants
- Wine company directors
- Enology lab directors
- Researchers
Content & goal
Goals of the training
- Updating your knowledge on wine quality determinant
- Diagnosing off-flavours at an early stage
- Adjusting your enological practices based on sensory evaluation
Training content
- Wine Quality Olfactory Determinant
Explore the complex aroma compounds that define wine quality, from primary grape aromas to secondary and tertiary notes influenced by fermentation, aging, and terroir.
- Oxygen in Red Wines Elaboration
Understand the critical role of oxygen in red wine production, affecting color stability, tannin structure, and flavor development for optimal wine aging.
- Diagnosing Off Flavors
Identify and troubleshoot off-flavors in wine, from microbial spoilage to chemical imbalances, and learn techniques to maintain wine integrity.
- Oak Aging Management
Learn to balance oak influence in wine through barrel selection, aging duration, and toast levels to enhance complexity without overpowering varietal character.
- Diversity of Chardonnay Wines
Discover the world of Chardonnay through regional expressions, winemaking styles, and aging techniques that highlight its versatility and global appeal.
- Wine Gustative Determinants:
The Concept of Balance Dive into the gustatory elements of wine, exploring the interplay of sweetness, acidity, tannins, and body to achieve harmonious balance in every sip.
Training content
- Wine Quality Olfactory Determinant
Explore the complex aroma compounds that define wine quality, from primary grape aromas to secondary and tertiary notes influenced by fermentation, aging, and terroir.
- Oxygen in Red Wines Elaboration
Understand the critical role of oxygen in red wine production, affecting color stability, tannin structure, and flavor development for optimal wine aging.
- Diagnosing Off Flavors
Identify and troubleshoot off-flavors in wine, from microbial spoilage to chemical imbalances, and learn techniques to maintain wine integrity.
- Oak Aging Management
Learn to balance oak influence in wine through barrel selection, aging duration, and toast levels to enhance complexity without overpowering varietal character.
- Diversity of Chardonnay Wines
Discover the world of Chardonnay through regional expressions, winemaking styles, and aging techniques that highlight its versatility and global appeal.
- Wine Gustative Determinants:
The Concept of Balance Dive into the gustatory elements of wine, exploring the interplay of sweetness, acidity, tannins, and body to achieve harmonious balance in every sip.
- Wine Quality Olfactory Determinant
Explore the complex aroma compounds that define wine quality, from primary grape aromas to secondary and tertiary notes influenced by fermentation, aging, and terroir. - Oxygen in Red Wines Elaboration
Understand the critical role of oxygen in red wine production, affecting color stability, tannin structure, and flavor development for optimal wine aging. - Diagnosing Off Flavors
Identify and troubleshoot off-flavors in wine, from microbial spoilage to chemical imbalances, and learn techniques to maintain wine integrity. - Oak Aging Management
Learn to balance oak influence in wine through barrel selection, aging duration, and toast levels to enhance complexity without overpowering varietal character. - Diversity of Chardonnay Wines
Discover the world of Chardonnay through regional expressions, winemaking styles, and aging techniques that highlight its versatility and global appeal. - Wine Gustative Determinants:
The Concept of Balance Dive into the gustatory elements of wine, exploring the interplay of sweetness, acidity, tannins, and body to achieve harmonious balance in every sip.
Technical details
00
Bordeaux Sciences Agro
Rue de Compostelle, Gradignan
Rue de Compostelle, Gradignan
EN
Educational methods
Approfondissement (niv 2)
Teachers
- BARBE Jean-Christophe
- Professor of Enology
- MASNEUF-POMAREDE Isabelle
- Professor of Enology
- Mrs Mylène Thomas-Theudes
- Vivelys
- Dr Alexandra Le Floch
- Consulting enologist
- Pr Axel Marchal
- Professor of Enology, ISVV
- Dr Hervé Romat
- Consulting enologist
Video
Contact & registration
Practical informations
The number of participants is limited; enrollments will be processed on a first-come/first-served basis.
Registration will be validated after confirmation of your payment.
Information collected via this application form will be kept in a secure manner and used only in the fratmework of the current registration process.
Educational Contact
Jean-Christophe BARBE
- Teaching manager
- +33(0)5 57 35 38 73
- jean-christophe.barbe@agro-bordeaux.fr
Administrative Contact
Department for Continuing Education
- formco@agro-bordeaux.fr