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.
Sensory evaluation training on wine styles, typicity of cultivars, quality scoring and wine fault identification.
Entry Requirement: Grade 12/Matric Certificate or Equivalent Qualification
Certificate Type: Competence
Delivery Mode: Contact
Duration: 3 days
Presentation Language: English
Contact Person Name: EL De Villiers
Contact Person Email: lorette@sun.ac.za
Latest Year Offered: 2025
Estimated cost: R1001 - R5000
Field of Study: Wine Evaluation
Department Name: Viticulture and Oenology