Objectives
Recognising the consequences of fermentation processes on the organoleptic qualities of a wine
Périodes
Every Monday morning and Friday afternoon from 21/11/2025 to 19/12/2025
A total of 31 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
- Yeasts and alcoholic fermentation
- Bacteria and malolactic fermentation
- Microbiological changes
- Adaptations linked to climate change
Target skills
Trainers
Details
Contact
- Identify sensory defects and alterations in relation to their origin
- Associate the sensory properties of a wine with specific fermentation characteristics
- 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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