Introduction to tasting

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Course content:

Theoretical part
Sensory evaluation of wines
Diseases and defects in wines

Practical part
Introduction to basic tastes - 7 samples
Comparative test of the ability to distinguish basic tastes - 8 samples
Test of the ability to discriminate the intensity of flavours by means of a sequential test - 2 series of five samples of vine wines
Test of the discriminating power of organoleptic characteristics by triangular test - 4 series of three samples of vine wines
Test to determine increasing intensity of colour - 2 * 10 samples
Odour description test 15-20 samples of model aromas and flavours
Declaration test - classification of vine wines according to the declaration submitted, description and comparison of their characteristics and shortcomings.

In the course you will get to know yourself in terms of the sensory characteristics you have. You will practically test your sight, smell and taste. This course can be used as preparation for the training and selection of selected assessors for sensory analysis according to ISO 8586-1 (the so-called basic sensory test or first level test) and also for the training and selection of specialised expert assessors for sensory analysis of wines according to ISO 8586-2 - the so-called second level test.

On the second day visit to the National Wine Salon in Valtice: programme A1 - free tasting http://www.salonvin.cz/salon-vin/oteviraci-doba-programy/ .