Objectives
Relate the sensory characteristics of a wine to the way it is made
Periods
Every Monday morning and Friday afternoon from 05/01/2026 to 27/02/2026
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
- The different types of vinification
- Ageing wines
- Link between technical itinerary and sensory properties
Target skills
Trainers
Details
Contact
- Identify the sensory properties of a wine resulting from winemaking choices
- Detect the effects of ageing on the characteristics of the wine
- 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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