Objectives
Knowing and mastering the basics of sensory analysis: best practices and tests to provide objective answers to the main questions professionals ask when setting up experiments in the winery: ‘are there sensory differences between my methods?’ "have the sensory properties of my wine changed? is it at the expected quality level?
Périods
Dates: 4 December 2025
Duration and timetable: 1 day or 7 hours
Price
350 euros TTC - (lunch included)
Public, prerequisites
Any professional in the wine industry setting up experiments on wine quality and wishing to implement sensory analysis.
level
Experienced amateur and professional
Nombre de places
- Minimum : 9 participants
- Maximum : 40 participants
Program
- Good practice in sensory analysis
- Discriminatory tests
- Descriptive and specific tests for assessing wine quality
- Each part of the programme will be illustrated by practical exercises
Target skills
Trainers
Details
Contact
- Knowing and knowing how to choose the best sensory analysis practices according to your objectives.
- Be familiar with and know how to set up the main sensory tests specific to the sector's issues.
- Evaluate the limits of certain sensory approaches depending on the resources available.
-
Teacher-researcher at ISVV
Teaching methods
- Presentations with discussions and exchanges
- Sensory exercises
- Trainee booklet
Validation procedures
- Certificate of achievement
Placement test
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