COOL 9N568 - Wine Faults and Sensory Evaluation
1627680
Language of Delivery
English
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Programming Description
This course goes beyond the basics of sensory science to explore the advanced chemistry of wine flavour — including the origins of both desirable characters and common faults. Participants will engage with industry-standard sensory evaluation techniques used in product development, gaining insights into how professionals design, assess, and refine wines for market success. Key topics include recognition and identification thresholds, psychological and genetic influences on perception, and the role of rejection thresholds in determining wine faults. Through targeted tasting exercises, learners will uncover their own perceptual strengths and biases, while deepening their ability to identify, source, and prevent faults with precision. Designed for those who already “know wine,” this course challenges assumptions, sharpens sensory acuity, and equips winemakers with cutting-edge tools for understanding and steering flavour development in the cellar and beyond.Learner Outcomes
By the end of this course students will: understand the basis of sensory science and its application in the wine industry, explore the range and sources of flavour-active compounds in grape and wine, know the source, prevention, and remediation of common wine faults, and be able to recognize common wine faults in concentrations normally found in wine.Notes
You must be 18 years of age or older as of the first day of classes to take this course.Prerequisites
Suggested: Foundations in Winemaking or previous winemaking experience. Contact ccovi@brocku.ca for more information.Applies Towards the Following Certificates
- Professional Certificate in Winemaking : Core Courses
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