Please note, this is an external event, if you have a query please contact Plumpton College direct.

What are the common wine faults, how are they identified, what are their causes and how are they corrected?

It is invaluable to be able to spot wine faults and understand why they occur.

This course will bring you the theory of specific wine faults, including a practical application through a tutored tasting.

You will examine faults and their underlying causes, as well as learning the winemaking techniques, and/or storage conditions, to prevent and correct the faults.

Aims:

• Learn to identify faults and taints, and their underlying causes in wines.

• Apply these skills to a winetasting guided by professional winemaker and wine lecturer

Outcomes:

By the end of this course students will be able to:

• Describe off flavours and aromas in wine
• Define specific faults in wine including: Brettanomyces, volatile acidity, light strike, TCA, reduction and oxidation
• Understand the underlying causes of common wine faults
• Suggest preventative measures against common wine faults
• Recommend corrective actions for faulty wines