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Local Event
Cost: $299
The Sensory Evaluation of Wine workshop is designed to give participants a deeper understanding and appreciation of the essential aspects of sensory evaluation that are often overlooked in most wine tastings, including white and red winemaking, taste and mouthfeel of wine, wine aromatics, wine spoilage and more.
Instructor Dr. Elizabeth Tomasino is a sensory scientist and Assistant Professor in OSU’s Food Science and Technology department, industry consultant and leading expert on wine sensory analysis and flavor chemistry.
This course is a rare opportunity to learn from an OSU fermentation and sensory expert in a non-credit setting, and it holds particular interest for tasting room managers – like you! – who may be seeking professional development opportunities for their staff and themselves.
Hosted by
Oregon State University
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