Level 2: "The Aromatic Molecules of Wine"

The Level 2 is focused on “The Aromatic Molecules identified in the wine" such as 4EP, 4EG, linalool, 4MMP, IBMP, cis-3-hexenyl acetate, allyl caproate, vanillin, cyclotene, etc. The seminar "Aromatic molecules of wine" develops all origins of aromatic chemicals synthesis such as the toast of barrels, the varieties of grapes and all the molecules corresponding to some wine faults.

OBJECTIVES: Developing olfactory knowledge, Recognizing wine aromas and chemicals in wine, Learning aromatic categories of wine, Deepen the vocabulary of wine tasting, Studying the aromatic molecules of wine, learning to distinguish and memorize them, Developing technical wine tastings, Training the sense of smell and sense of taste, Educating and training the perception, To structure and to develop a common language of wine aroma.