Oregon State University

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Recognizing and Exploring Wine Sensory Faults


Wednesday, April 24, 2013 (All Day Event)

About this workshop...
Join us for this one-day sensory workshop where we will explore  some of the most common faults that can occur during winemaking such as reduction and taints from Brettanomyces. This workshop is sensory based focusing on recognizing and exploring the sensory impact of these faults in wine.

Location and registration information is available at: http://oregonstate.edu/dept/foodsci/extservices/Wine_Sensory_reginfo.htm


Food Innovation Center
1207 NW Naito Parkway, Suite 154
Portland
OR
$150 per person (lunch included)
Debby Yacas
1 541 737 6483
deborah.yacas at oregonstate.edu
Food Science and Techno
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