Sensory analysis of wine products

"SENSOR ANALYSIS WINE PRODUCTS " TRAINING-INTENSIVE  30-31 linden 2021 roku on the basis of EDINO in Ukraine accredited primary scientific laboratory of sensory analysis ONACHT (Certificate of accreditation No. 201520 dated 05/31/2021) Sensory appraisal of food products an important aspect of marketing new products and food in the domestic and international markets, some of them will be safe for more food, so they will be happy with food.  Yaksho v vinorobi, distributor, sommel and non-guinea pigs to the wine, I ask you to learn the meaning of sensory analysis methodology, draw your tips from methods of sensory analysis in wine-producing galusies, which allow you to predict the results of the reaction and also the beginning of the characteristic features of the wines of the different categories. ✍️ Course structure: Two days of theoretical and practical training, including 16 years of stressful robots in the walls of the ONAHT accredited scientific laboratory of sensory analysis, more than 30 samples of aroma monomolecules and defects of wines, ponad 60 descriptors of natural and chemical promenade and abundant wines of Ukrainian virobniks. For an hour to the course, you theoretically describe the following nutrition:  Sensory analysis: current status. Organization of sensory analysis.  Factories that pour on the sensor verdict.  Characteristics of the main methods of sensory awareness. Turn off the practical tips: The value of the relish sensitivity of the viprobuvac.  Vivification of additional materials for sensory education: authentic and chemical descriptors.  Aroma molecules. Defective wine.  Research methods: sensory assessment of table wines using vicoristan-yum method "A not A".  Sensory assessment of wines for additional methods of scales and categories: baloviy method.  Sensory assessment of wines for an additional descriptor of their methods: the root of the sensory profile. Writing a successful completion of the course - the participants will get the CERTIFICAT! Organizatori: Odessa National Academy of Kharchov Technologies Department of Wine Technology and Sensory Analysis ONAKT Primary-science laboratory of sensory analysis ONACHT Spikeri:  Tkachenko Oksana, Dr. sciences, professor, head. Department of Wine Technology and Sensory Analysis ONAKT  Kameneva Natalya, dr. Sci., Associate Professor of the Department of Wine Technology and Sensory Analysis ONACHT  Sugachenko Tetyana, Cand. tech. Sci., Associate Professor of the Department of Wine Technology and Sensory Analysis ONAHT  Addresses: Basic Science Laboratory of Sensory Analysis ONACHT, m. Odessa, st. Kanatna, 112, room B-302 Hour: 9:30 am - 5:00 pm Courtesy of the course - 3600 UAH * * Requisites for payment will be provided by the confirmation message!  Obov'yazkova for the forefront of the reconstruction for the posledannya: https://forms.gle/EEbq5QM5cry9JV3p8  Contact for dovids: Natalya Kameneva, tel .: +38 (067) 922-11-71 (Viber)e-mail: lsa.onaft@gmail.com