Aroma Training for Evaluation of Wine

Estimated cost: R1001 – R5000
Field Of Study: Oenology
Department Name: Viticulture and Oenology

Objectives:

The Department of Viticulture and Oenology (DVO) have been actively involved in training students from the undergraduate Oenology classes, as well as within the local wine community for a number of years. Skills in wine aroma recognition and formal sensory analysis of wine are required by people involved with wine products at every level, from sales and tasting room staff, through to winemakers and cellar masters. This course includes training material not available elsewhere in the wine industry that has been developed over the last seven years by staff of the DVO. There is one wine evaluation course listed in the SAQA unit standards (Evaluate the Sensory Quality of Wine no. 259159) but it is set at NQF 3, too low for anyone who has matric. This course will fill an important and much-needed gap in training for the industry.

Entry Requirement: Grade 12/Matric Certificate
Certificate Type: Competence
Duration: 30 hours
Presentation Language: English
Latest Year Offered: 2016