Sensorial training on wine styles, faults typicity of cultivars and scoring of wine on these criteria.
The purpose of sensory evaluation of wines, taking cultivar and style into account while performing, type, style, quality classification and fault identification is explained in terms of standard sensory evaluation methods using sight to evaluate appearance, smell to evaluate aroma and taste senses to evaluate taste, mouthfeel and aftertaste.
Entry Requirement: Grade 12 / Matric Certificate
Certificate Type: Competence
Delivery Mode: Contact
Duration: 3 days
Presentation Language: 12
Contact Person Name: EL De Villiers
Contact Person Email: lorette@sun.ac.za
Latest Year Offered: 2024
Estimated cost: R1001 - R5000
Field of Study: Wine Evaluation
Department Name: Viticulture and Oenology