Understanding the origins of wine defects to avoid them more effectively
Objectives
Learn more about the olfactory and gustatory defects that can affect the quality and character of wines.
Be able to define the types of defects
Be able to describe how they are formed
Suggest ways of remedying them
Périods
Dates: 12 and 13 May 2025
Duration and timetable: 2 days or 14 hours
Price
780 euros TTC - (lunch included)
Public, prerequisites
- Winegrowers
- Merchants, brokers
- Technical managers, cellarmen
- Oenologists, sommeliers
- Anyone with a basic knowledge of wine tasting
Level
Professional
Number of places
- Minimum : 7 participants
- Maximum : 40 participants
Program
Day 1
- Changes resulting from microbiological contamination
Compounds involved in plant, herbaceous and fungal characteristics
Exogenous contaminants
Day 2
- Reduction and oxidation defects in wines
Flavour defects and balance
Applied tastings to illustrate each theme.
A simple, convivial lunch will give you the chance to discover wine and food pairings.
Target skills
Trainers
Details
Contact
- Be able to recognise olfactory and gustatory defects that can alter the quality and character of wines
- be able to define their origins
- be able to suggest ways of remedying their formation and limiting their impact
- Gilles de Revel, Professor, University of Bordeaux, ISVV
- Axel Marchal, Professor, University of Bordeaux, ISVV
Teaching methods
- Presentations with discussions and exchanges
- Tastings
- Trainee booklet
Validation procedures
Certificate of attendance and end-of-course certificate
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