Wine Sensory Analysis 2
Seminar Format
What It's About
The taste of a wine depends on a wide range of factors. The most important are certainly the climate, the soil, and the grape variety—factors determined in the vineyard. However, winemaking, with its various possible cellar treatments, also has clearly "tastable effects." And these effects can be clearly identified.
Objectives
Participants in this seminar will learn how different cellar techniques for wine treatment and aging affect its sensory profile. In practical tastings, these differences become apparent, and the underlying reasons are clearly explained.
Content
- How can a spontaneous fermentation be distinguished from a fermentation with cultured yeast in terms of taste?
- How do different fermentation temperatures affect the taste?
- How do wooden barrel, steel tank, and concrete aging differ from one another in taste?
- How do different types of wood used in barrel aging affect the taste of the wine?
- How does maceration time change the taste of the wine?
- How can a heat-treated mash be distinguished from a fermented mash red wine on the palate?
- What characterizes the taste of an orange wine?
Target audience
Participants in this seminar will learn how different cellar techniques for wine treatment and aging affect its sensory profile. In practical tastings, these differences become apparent, and the underlying reasons are clearly explained.