Wine & Flavors seminars conducted by Alexandre Schmitt are devoted to olfactory education, especially with regard to aromas found in wines. The purpose of these seminars is to structure and develop our aromatic universe, to identify wine aromas, to classify them, and to use objective descriptors.
Training courses for:
Winemakers, Enologists, Coopers, Viticultural and wine technicians, Glass manufacturers, cork producers, Marketing and sales teams, Sommeliers, Vineyard owners and managers, Cellar masters, Wine journalists, Wine lovers, Research units…
18th & 19th, April 2017
The Level 1 is focused on the "Wine descriptors and the aromatic categories of wines": woods, coniferous, balsamic notes, animal character, leather, smokiness, burnt character…
Learn More
20th & 21st, April 2017
The Level 2 is focused on "The Aromatic Molecules identified in the wine" such as 4EP, 4EG, linalool, 4MMP, cis-3-hexenyl acetate, allyl caproate, vanillin, cyclotene…
1st & 2nd, May 2017
Level 3 focuses on aromatic molecules responsible for the major defects that occur in wine such as Acetaldehyde, Vinyl-4-guaiacol (Brettanomyces), IBMP, Geosmin…
3rd & 4th, May 2017
Level 4 focuses on structuring of the wine tasting, the mouthfeel, the textures, and the balance of the wine, especially between alcohol, acidity and tannins…