Wine Quality Improvement Workshop

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The Wine Quality Improvement (WQI) workshop is a two-day training seminar that will discuss standard sensory evaluation with a focus on identification, prevention, and remediation of wine defects. The WQI seminar is a hands-on experience, and attendees will actively fine tune their sensory skills, while walking away with a wine defects kit that can be used to train others at the winery. In addition to the sensory threshold exercise, training on various wine defects, and an opportunity to blindly evaluate commercial wines, there will be a session to learn how to make wine sensory defect standards in the winery and an opportunity for attendees to bring wines for tasting feedback.  There will be a catered reception on Monday, July 29th featuring local wines and brews.

The WQI program is geared towards educating cellar workers, winemakers, QA technicians, enologists, and tasting room personnel.

Lunch for both days is included in the registration price. Registrants will also receive a meal card for use at the Berkey Creamery.

For more information, contact Molly Kelly at 814-865-6840 or mxk1171@psu.edu, or visit extension.psu.edu/enology.


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