Tasting Techniques & Sensory Analysis

Tasting techniques & Sensory Analysis

Worldsom Magister Module 1

Goals

- Develop the technical skills and methods of wine tasting
- Be able to select samples and to conduct complex sensory analysis according to a wine’s quality / price ratio and evolution
- Know how to establish a marketing strategy


Public / Entrant

Restaurant business professionals : Sommeliers, Restaurant Directors, Headwaiters
Wine and Spirits sector professionals
Passionate wine lovers


Profile requirements

Applicants must speak English
Participants are selected according to their application


Program

THE NEUROPHYSIOLOGICAL MECHANISMS OF SENSORY ANALYSIS
- Explanation of the organoleptic stimulation process
- Basic aromas and retro nasal olfaction
- Mapping the human tongue

MATERIAL CONDITIONS / HUMAN ASPECTS
- Location and material conditions to conduct a proper tasting (environment, choice of material, physical and physiological conditions)

TASTING / METHOD / APPLICATION
- Analyze, interpret, research, and comment wines
- Describe the identifying characteristics a wine’s origin and type
- Visual and olfactory analysis
- Flavor analysis and technical vocabulary
- Tasting Workshops, evaluation of food flavors and textures

LUNCH FOR APPLIED KNOWLEDGE AND TASTING

TECHNICAL VISITS AND TASTINGS


Méthodes et outils pédagogiques (Les +)

- A mix of theoretical presentations and practical workshops
- Educational support
- High-end professional equipment

Certificate of completion
International diploma WorldSom Magister

Diploma course
continuing education

Length / Rhythm :

5 days (35 hours)

Sessions

  • October 15 to 19, 2018

Price

1,500 Euros net VAT excluding living expenses

CPF Certification :

Yes

Worldsom - BEST

10 rue rené Cassin
33049 Bordeaux Cedex