The course will provide an overview of sensory evaluation for wine production. Emphasis will be placed on detection and recognition of wine faults, as well as individual threshold levels for specific aromatic compounds. Various chemical components of wines will also be examined including: wine acids, wine sugars, bitterness, and astringency.
|Dates:||from 15 June 2020 09:00 to 16 June 2020 18:00|
|Location:||Texas Tech University at Fredericksburg
2818 E. US Highway 290