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Campden BRI logo

Wine analysis and tutored faults tasting – advanced

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Benefits of attending

This course is designed for the wine professional. It would be very helpful if the delegate has already attended the introductory course as some basic knowledge of wine faults and chemistry will be assumed.

Course content

  • A brief resume of basics such that more advanced chemistry and wine assessment can be discussed
  • The full range of halo and bromoanisole taints - detection, tasting, formation and prevention
  • The phenols - origin, prevention, detection plus limited tasting
  • Brettanomyces - options for identification and tasting plus related chemistry
  • Mousiness - what it is, detection, tasting and mode of formation
  • Wine treatment and the filtration conundrum - extensive tasting and discussion

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at