- Designed For
- Those who want to learn how to expertly evaluation wine, including novice and advanced wine enthusiasts, tasting room managers, and catering and restaurant managers.
- October 21 - 22, 2017
- On-site | Corvallis, OR
- New Lower Price! $249
- Two days
- 1.6 Units | 16 Hours
Ask us about Corporate Training. We can customize this program to fit your organization’s specific needs.
Nestled in the Willamette Valley wine region, Oregon State University has a rich history of training wine industry leaders. Designed for novice and advanced wine connoisseurs alike, Sensory Evaluation of Wine course aims to help participants gain a deeper understanding and appreciation of the essential aspects of sensory evaluation that are often overlooked in most wine tastings.
Through lectures and guided tastings of a range of wine and wine styles from around the world, course participants will be exposed to the topics of white and red winemaking, taste, mouthfeel, aromatics and spoilage. By the end of this two-day course, students will be able to critically evaluate wine with authority and communicate that expertise to others.
This course is taught by OSU sensory scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry.
Interested in a comprehensive sparkling wine sensory evaluation experience? Join us for Sensory Evaluation of Sparkling Wine on December 9 & 10.
Complete this course and earn a digital badge to share your accomplishment on Facebook, LinkedIn and more!
What You'll Learn
- An in-depth introduction to wine tasting
- How red and white wines are made
- Understanding taste, smell and mouthfeel of wine
- How to identify wine spoilage
- How to accurately evaluate wine and communicate that information to others
Dr. Elizabeth Tomasino
Dr. Elizabeth Tomasino is an Assistant Professor of Enology at OSU. She has had the opportunity to study the wine industry world-wide, including in Europe and New Zealand. Her research interests lie in wine sensory analysis and flavor chemistry. A main research includes determining relationships between sensory and chemical data, particularly those aroma compounds important for wine quality and regional differentiation. Other interests include the determination of global/regional/sub-regional wine styles, use of sensory analysis for wine education and understanding of consumer preferences, and the influence of non volatile components to wine aroma.