New program designed to help your knowledge about wine quality determinants, diagnose off-flavors at an early stage.

The skill to perceive quality determinants throughout sensory analysis is a key point to the decision-making process for winemaking management, from harvest to bottling.
The aim of this training is to give current knowledge based on recent research and to consider them for the optimization and the control of the winemaking process.

Learn how to adjust your oenological practices based on your sensory evaluation.