Objectives
Perceive the sensory characteristics of a wine and express them using appropriate vocabulary
Periods
Every Monday morning and Friday afternoon from 29/09/2025 to 17/11/2025
A total of 48 hours
Price
1500 euros TTC
Public, prerequisites
-
Professionals and players in the wine industry who wish to acquire very high-level training in tasting: producers, vineyard managers, cellar masters, merchants, brokers, sommeliers, sales managers in the wine industry, wine tourism managers, executives in the wine industry, executives in the agri-food industry, trainers, tasting managers, people interested in or involved in sensory analysis, etc.
level
General public
Number of places
- Minimum : 20 participants
- Maximum : 55 participants
Program
- How the senses work
- External factors and cognition
- Tasting vocabulary and techniques
- Volatile composition and aromas
- Non-volatile composition and flavour
Target skills
Trainers
Details
Contact
- Use your different senses to perceive the organoleptic characteristics of wines
- Recognise the visual, olfactory and gustatory characteristics of grapes and wines
- Use appropriate vocabulary to describe the sensory properties of wines
- ISVV teacher-researchers and industry professionals
Teaching methods
- Presentations with discussions and exchanges
- Tastings
Validation procedures
- Certificate of achievement
- Placement test
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