Wine Faults & Taint Masterclass
What do “volatile acidity” and “reduction” smell like? What is the difference between noble oxidation and premature oxidation?
Hundreds of different aroma compounds have been identified in wine. These can be traced back to different grape varieties, winemaking techniques and microorganisms. However, sometimes things don’t go according to plan. Careless winemaking, unhappy yeast and unwelcome bacteria can result in undesirable aromas.
What are these, and how can we recognize them in the glass?
Language: English
Course Fees: 3950 TL + KDV
Course Date: 31 May 2025
Location: Istanbul
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