29-30 September 2014
TTU-Fredericksburg
America/Chicago timezone
This course will provide an overview of sensory evaluation for wine production.  Emphasis will be placed on technical skills and methods in evaluating wines.  Students will be introduced to a number of sensory analysis methods that are useful tools during wine productions.  Students will be introduced to common wine aromas of both red and white wines.  An emphasis will also be placed on detection of wine flaws as well as individual threshold levels for specific aromatic compounds.

Dates: from 29 September 2014 09:00 to 30 September 2014 18:00
Timezone: America/Chicago
Location: TTU-Fredericksburg
2818 E. US Highway 290, Fredericksburg, TX 78624
Material: Syllabus: Sensory Evaluation for Wine Production
Texas Winemaking Certificate Program Overview