SpoilControl Training on Sensory Analysis of Fermented Beverages

As part of the SpoilControl training programme, DCs attended a three-day course dedicated to the sensory analysis of fermented beverages. 

The training aimed to strengthen participants' understanding of the relationship between the chemical composition of fermented beverages and their sensory properties. 
 

The programme combined lectures and practical sessions covering the role of volatile and non-volatile compounds in wine, the physiology of the senses involved in tasting, and the principles and methodology of sensory analysis. 

Throughout the course, participants developed the vocabulary and techniques used to describe and evaluate the sensory quality of fermented beverages. The training also included a guided visit to a château and a wine tasting session, giving participants the opportunity to apply the concepts learned during the lectures in a professional setting and to deepen their understanding of sensory evaluation practices. 

By combining scientific knowledge with practical experience, this training equipped the doctoral candidates with essential competencies in sensory analysis, contributing to their interdisciplinary education in sustainable fermentation technologies.