Workshop on Brettanomyces spp. contamination in wine

Estimated cost: R501 - R1000
Field Of Study: Oenology
Department Name: Viticulture and Oenology


The aim of the course is to educate wine industry experts (e.g. winemakers, QC personnel, Wine and Spirit Board- WSB judges) on the causes, prevention, remediation¿s procedures and detection of `Brettanomyces spoilage¿ in wine. The ultimate aim is to equip all personnel involved in production of wine with quality control strategies to avoid or to associate Brettanomyces with specific aromas and to detect this fault immediately. An additional benefit for the WSB judges in particular would be to have an official accreditation of attendance which will serve as an up to date endorsement to assess taints in wine in the context of WSB certification.

Entry Requirement: Grade 12/Matric Certificate
Certificate Type: Attendance
Delivery Mode: Contact
Duration: Half day
Presentation Language: English
Contact Person Name: J Van Der Merwe
Contact Person Email:
Contact Person Phone: (021) 808 4794
Latest Year Offered: 2019