Professional Certificate in Sensory Analysis of Burgundy Wines
- Place :
- Beaune
- Langue :
- Français
Presentation
L'Ecole des vins de Bourgogne is a leading Burgundy wine training organization with official recognition.
As a continuing training organization (no. 26.21.02044.21), the school is listed in the Qualiopi quality directory for its training activities, with OPCOs and other professional training funders.
The Certificat Professionnel d'Analyse Sensorielle is open primarily to professionals and employees in the Burgundy wine industry: winemakers, merchants, brokers, oenologists, technicians, employees.
As a continuing training organization (no. 26.21.02044.21), the school is listed in the Qualiopi quality directory for its training activities, with OPCOs and other professional training funders.
The Certificat Professionnel d'Analyse Sensorielle is open primarily to professionals and employees in the Burgundy wine industry: winemakers, merchants, brokers, oenologists, technicians, employees.
To know
DescriptionWould you like to know how to identify and memorize flavors and taste sensations, odors and aromas; quantify these criteria and evaluate wines using a common vocabulary? Then this course is for you!
Performance is assessed individually and as a group, with follow-up by participant throughout the course.
Training modules: basics of sensory analysis, taste sensations, olfactory sensations, wine defects.
11-day course, 72 hours of on-site instruction.
Not bookable online.
Performance is assessed individually and as a group, with follow-up by participant throughout the course.
Training modules: basics of sensory analysis, taste sensations, olfactory sensations, wine defects.
11-day course, 72 hours of on-site instruction.
Not bookable online.
The program
- Optimize the performance of wine industry professionals by giving them the means to evaluate wines on objective characteristics using a common vocabulary and references, and to detect and identify any wine defects.
- Contribute to improving the quality of Burgundy wines by enabling professionals to better monitor the evolution of the organoleptic qualities of their wines throughout the vinification and ageing process.
- Enable jobseekers and trainees undergoing professional retraining to find employment in the wine industry.
PUBLIC / PREREQUISITES:
This training course is open, in priority, to professionals and employees in the Burgundy wine industry: winegrowers, merchants, brokers, oenologists, technicians, etc. Assessments of the 18 previous sessions have shown that 100% of participants felt that this training course met their expectations, with a 100% success rate at each session. Prerequisites: Good knowledge of Burgundy wines.
ORGANIZATION :
This course is organized by L'ECOLE DES VINS DE BOURGOGNE.
TEACHERS :
Myriam RENAUD SALLES, sensory analysis specialist.
COST :
2592 €uros H.T for 72h00 of training spread over 4 modules.
All or part of the cost of this training course may be covered by the OPCO to which you contribute: 100% by OCAPIAT, VIVEA (to be confirmed for this session).
ORGANIZATION / CONTENT / INFORMATION / REGISTRATION:
Yamina VALLET Training Manager,
tel: 03 80 26 35 10
e-mail: yamina.vallet@citeclimatsvins.com
For questions relating to the organization, content and running of the training course, as well as the coverage of educational costs by OPCOs, the use of the CPF and jobseekers via the AIF.
OBJECTIVES :
- Optimize the performance of wine industry professionals by giving them the means to evaluate wines on objective characteristics using a common vocabulary and references, and to detect and identify any wine defects.
- Contribute to improving the quality of Burgundy wines by enabling professionals to better monitor the evolution of the organoleptic qualities of their wines throughout the vinification and ageing process.
- Enable jobseekers and trainees undergoing professional retraining to find employment in the wine industry.
PUBLIC / PREREQUISITES:
This training course is open, in priority, to professionals and employees in the Burgundy wine industry: winegrowers, merchants, brokers, oenologists, technicians, etc. Assessments of the 18 previous sessions have shown that 100% of participants felt that this training course met their expectations, with a 100% success rate at each session. Prerequisites: Good knowledge of Burgundy wines.
DURATION: 72h00, divided into 10 days and 2 half-days, one devoted to an evaluation session and the other to a debriefing meeting and presentation of Certificates.
DATES: Monday February 5 to Friday May 24, 2024, with an average of 2 to 3 days per month.
VENUES: Training takes place in the tasting room of the Ecole des Vins de Bourgogne at the Cité des Climats et Vins de Bourgogne in Beaune. Accessible to disabled people.
CONTENT / RESOURCES / EVALUATION :
DATES: Monday February 5 to Friday May 24, 2024, with an average of 2 to 3 days per month.
VENUES: Training takes place in the tasting room of the Ecole des Vins de Bourgogne at the Cité des Climats et Vins de Bourgogne in Beaune. Accessible to disabled people.
CONTENT / RESOURCES / EVALUATION :
Identify and memorize flavors and taste sensations, odors and aromas; quantify these criteria and evaluate wines using a common vocabulary. Performance is assessed individually and as a group, with follow-up by participant throughout the course.
Training modules: basics of sensory analysis, taste sensations, olfactory sensations, wine defects.
Final assessment: Detection and recognition of sensory characteristics of wines, sensory sensitivity, ability to verbalize sensations. Individual assessment.
A diploma will be awarded to each participant at the end of the course. This Certificate enables you to take part in approval tastings as well as other tastings organized by the Interprofession.
ORGANIZATION :
This course is organized by L'ECOLE DES VINS DE BOURGOGNE.
TEACHERS :
Myriam RENAUD SALLES, sensory analysis specialist.
COST :
2592 €uros H.T for 72h00 of training spread over 4 modules.
All or part of the cost of this training course may be covered by the OPCO to which you contribute: 100% by OCAPIAT, VIVEA (to be confirmed for this session).
ORGANIZATION / CONTENT / INFORMATION / REGISTRATION:
ECOLE DES VINS DE BOURGOGNE :
Yamina VALLET Training Manager,
tel: 03 80 26 35 10
e-mail: yamina.vallet@citeclimatsvins.com
For questions relating to the organization, content and running of the training course, as well as the coverage of educational costs by OPCOs, the use of the CPF and jobseekers via the AIF.
Useful informationRegistration with the ECOLE DES VINS DE BOURGOGNE. Not bookable online.