WINE FAULTS - ADVANCED
Back in September
Beschreibung
Wine Faults Detection Course This intensive course is designed for sommeliers and wine professionals who want to sharpen their sensory skills and confidently identify common wine faults in professional tasting and service environments. Over two days (12 hours) of guided classroom instruction and sensory evaluation, participants learn to recognise wine faults directly in the glass through systematic smell and taste analysis. Each fault is evaluated by comparing affected wines with clean control samples, allowing students to clearly understand the sensory differences. The course explores the chemical origins, sensory markers, and practical implications of the most common wine faults, including Lightstrike, Reduction, Oxidation (Acetaldehyde), Volatile Acidity, Cork Taint (TCA), Brettanomyces (4-Ethylphenol), and Mousiness (ATHP). Additional topics such as heat damage and smoke taint are also discussed. Participants will also examine the important boundary between true wine faults and stylistic deviations, particularly in the context of low-intervention wines and very mature bottles. A key component of the course is the introduction to the DAF – Deductive Approach to Faults, a structured tasting method developed in collaboration with Sietze Wijma (Art of Tasting). This systematic framework allows professionals to identify wine faults confidently and communicate their observations clearly. Beyond sensory training, the course also addresses best practices for cellar management and wine service, including how faults occur during storage, handling, and by-the-glass service. Participants will learn practical strategies for identifying, managing, and responding to faulty wines in professional environments. Learning Outcomes By the end of the course, participants will: Develop stronger sensory detection skills for wine faults Understand the chemical causes and sensory signatures of common faults Learn a systematic tasting approach to identifying faults Gain confidence in evaluating wines during service and professional tastings Be equipped to train staff and teams in wine fault recognition and prevention This course provides an essential foundation for wine professionals seeking to improve quality control, tasting accuracy, and professional confidence when assessing wines.
Umbuchung & Kündigung
Course Booking & Cancellation Policy 1. Eligibility Participation in our courses is limited to individuals who are 18 years of age or older. 2. Booking and Payment A place in the course is confirmed only after full payment has been received. All course fees include study books and examination fees unless otherwise stated. No additional costs are required for these components. 3. Cancellation Policy Participants may cancel their booking and transfer their attendance to the next or any future course session. In such cases, the participant will be moved to the next available course session at no additional cost. No refund will be issued. Cancellations made less than 7 days before the course start date are not eligible for rescheduling. 4. Course Transfer Participants who cannot attend a course may request one transfer to the next scheduled course date. Additional transfers may be subject to administrative approval. 5. Intellectual Property & Study Materials All course materials, including books, handouts, presentations, and digital content, are protected by copyright. It is strictly prohibited to copy, reproduce, distribute, photograph, scan, or share course materials, including posting images of the content online, without prior written authorization. Unauthorized use or distribution of course materials may result in removal from the course without refund and may lead to legal action. 6. Conduct During the Course Participants are expected to maintain professional and respectful conduct throughout the course. The following behaviors are not permitted: Cheating or academic misconduct during examinations or tests Repeated lateness or absence without notice Violation of intellectual property rules Failure to follow these guidelines may result in removal from the course without refund. 7. Photography and Social Media Participants may take and share photos during course sessions only with the approval of the course instructor and with respect for the privacy of other participants. 8. Course Changes The organizer reserves the right to make reasonable adjustments to course schedules, instructors, or locations if necessary. 9. Minimum Group Size The organizer reserves the right to cancel or reschedule a course if the minimum group size is not reached. In such cases, participants will be informed in writing. 10. Discounts In official partnership with the SVS Sommelierverband Deutschschweiz, we offer a 10% discount on our courses. This is the only discount we offer.
Kontaktangaben
+41767241582
learn@wineeducation.ch
Grosshofmatte 2, Lucerne, Switzerland