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PRINT THIS PAGENZSVO 2005 Sensory Workshop
In association with Bragato conference
Workshop programme
A one day workshop for winemakers and others aimed at further developing their wine sensory evaluation skills.
The focus of the day will be on practical aspects of tasting and will include the presentation of recent research results.
Date and time: Wednesday, 24 August 2005, 9:30 am – 4:00pm
Venue: Lawson Field Theatre, 15 Fitzherbert Street, Gisborne
Please note places for this workshop are limited. To ensure participation please book promptly.
This workshop follows on from the highly successful NZSVO Sauvignon Blanc workshop held in Blenheim in November 2004.
New Zealand grape and wine research effort has increased dramatically over the last few years with the Sauvignon Blanc project being the largest grape and wine research project to date.
Sensory evaluation is a pivotal part of this project and a substantial investment has been made in developing the necessary skills of those involved in this work and substantial international collaboration and exchange has taken place.
The Sauvignon Blanc programme has been underway for a year and a number of papers have been published and it is now time to start transferring some of the knowledge gained to the industry, research community and others.
This sensory workshop aims to share the sensory evaluation techniques developed with the local industry. The workshop aims are to:
- Offer practical skills and resource material for people tasting wine
- Provide practical suggestions for tasting situations
- Present results of the Sauvignon Blanc project being done in New Zealand
- Illustrate international sensory analysis
- Improve the background understanding of people tasting wine
Participants will be issued, at the start of the workshop, with a pack containing sensory evaluation information.
NZSVO has been very fortunate in obtaining the following specialist speakers for this workshop:
- Dr Margaret Cliff, Research scientist with Agri-Food Research Centre in British Columbia Canada, and is Adjunct Professor at Brock University and the University of British Columbia.
- Cynthia Lund, Sensory and Consumer Scientist, HortResearch Ltd. Cynthia is now undertaking a PhD on sensory evaluation under the Sauvignon Blanc project
- Dr Wendy Parr initially studied and taught Psychology at Victoria University Wendy changed direction to establish a vineyard and winery and she redirected her scientific interest to include sensory evaluation. Wendy’s second PhD ties her knowledge of wine evaluation to cognitive processes.
- Andy Frost, Winemaker, Allied Domecq Wines New Zealand will act as the workshop convenor.
To ensure active participation numbers are limited to 65 registrants. Those planning on attending are advised to register early to ensure a place at this workshop.
Click here for the programme.
Click here for the registration form.