Understanding and Identifying Wine Faults with Jamie Goode is part of the “Science of Wine Tasting Series”, designed to help students of wine sharpen their tasting skills and master the latest scientific advancements in wine chemistry and sensory evaluation.
You may also opt to register for the entire “Science of Wine Tasting Series” HERE
Jamie Goode will define the origin and describe the identifiers of some of the most prevalent wine faults/taints in this four-part series: TCA, brettanomyces, reduction/volatile sulphur compounds, oxidation, volatile acidity, smoke taint, eucalyptus, geosmin, mouse taint, and ropiness.
This is an excellent tutorial for wine professionals and wine judges who need to hone a discriminating palate.
May. 10 - Jun. 21 | Detailed schedule available HERE
Students registered for this segment are encouraged to purchase Jamie Goode's book Flawless: Understanding Faults in Wine available HERE
You will receive instructions on how to access the webinars.
All webinars start at 12:00 noon ET.
You will be able to access the webinar recordings for 365 days.
