Wine and Flavors
Wine and Flavors     

FORMATION SUR LES AROMES DES VINS

by Alexandre Schmitt

This seminars are absolutly unique all over the the world, they offer an olfactory education on wine and they are conducted by Alexandre Schmitt, former creator of perfumes and food flavors, now over 20 years he has been an international specialist of wine aromas. The purpose of these seminars are to structure and develop your aromatic universe, to identify wine aromas, to classify them, and to develop an objective description on wine aromas.

You are Winemakers, Winegrowers, Enologists, Cellar managers, Cellar Masters, Viticulturists and Wine Technicians, Vineyard Workers, Sommeliers, Vineyard Owners and/or Managers, Coopers, Manufacturers, Cork Producers, Researchers in oenology, Wine journalists, Marketing Team or Wine sales, Involved in the spirits industry, Traders or Brokers, a Specialist of vine treatments or a wine lover, etc. These seminars are for you. Wine & Flavors

View Olfaction Seminars in Europe

The seminars are given in english or french

Wine and Flavors
  Wine and Flavors When we taste a glass of wine, the sensations we have are affected by value judgements, and sometimes criticisms. Some aromas come within the realm of defects, while others are signs of quality. Perceiving an aroma necessarily implies not only noticing its presence, but also judging it. The more we practice olfaction and evaluate smells, the more we taste wines better. And the more we educate ourselves studying aromas, the more aromatic references we will have in our memory. Therefore if everyone tastes wines , each of us distinguishes more or less the flavors, and perceives more or less their nature and complexity to various degrees.
Thanks to the vials containing the key wine aromas, students may feel on scent strips the complexity of each of them. They learn the vocabulary to describe them, and hence , memorize them, learn how to identify them in a wine, and thus bring in their daily work accurately precision each time they tasted a lot of wine, or a bottled wine. The W&F seminars provide wine professionals essential tools for a high-level technical work and for better communication of their products.
 
  • ALEXANDRE SCHMITT-BORDEAUX ROUGE-EDUCATION OLFATO-PERCEPTION WINE AROMAS FORMATION-MOLECULAS DEL VINO-WINE WEISSWEIN-MOLECULAS AROMATICAS DO VINHO-VIN-와인 아로마-VINO BLANCO-WEINAROMAS CORSI DI DEGUSTAZIONE-DEFAUTS DU VIN TERROIR-FORMACION ENOLOGIA-TASTING CLASSES-AROMA-GESCHMACK DES WEINES- RED WINE-와인 분자 DEFECTOS DEL VINO- NARIZ DEL VINO OLFACTION-TERROIR-品酒课-AROMA DO VINHO-BLENDING-AROME DU VIN-DEGUSTAҪAO-嗅觉-葡萄酒芳香分子-DIFETTI DEL VINO-SABOR DEL VINO-FORMATION DEGUSTATION-DEFEITOS DO VINHO-葡萄品种-香水和香气-VITIGNO-RED WINE-NEZ DU VIN-OLFACҪAO-嗅觉-CEPAGES-葡萄酒-FAMIGLIA OLFATTIVA- BORDEAUX ROUGE-AROMA KIT CURSO DE CATA- AROMATIC MOLECULES IN WINE-红酒-ASSEMBLAGES VINS- AROMAS AND SCENTS SENSACION-葡萄酒- PERCEPZIONE-후각-OLFAZIONE-香水和香气-OLFACCION-红酒-DEGUSTAҪAO PERCEPCION-品酒课- VINO AROMASEMINAR-酒鼻子- テイスティングの授業-ASSEMBLAGE VINS-调配- 香水和香气-VINO BIANCO SENSATION- CORSO SUL VINO WINE-NEZ DU VIN- MOLECULES AROMATIQUES-NASO DEL VINO-WEINEN- WEIN-PARFUMS ET AROMES AROMA KIT-WINE TASTING-FORMATION DEGUSTATION-CORSO SUL VINO- DIE NASE-テイスティングの授業-GUSTO DEL VINO-OLFACҪAO-CORSI DI DEGUSTAZIONE-아로마 키트-酒味道-DEFEITOS DO VINHO-VIN BLANC-培训-GRAPE VARIETIES-GOUT DU VIN- ANALYSE SENSORIELLE-OLFACҪAO-WINE TASTING-AROMAS AND SCENTS-嗅覚訓練キット-MOLECULES DU VIN-品酒课-CURSO DE DEGUSTAҪAO-오크통 향- AROMAS DO VINHO AROME DU VIN THE TASTE OF WINE- 후각-COURS DE DEGUSTATION-葡萄品种- 嗅覚訓練キット-WEINEN-오크통 향- WHITE WINE-VITIGNO-NEZ DU VIN- 调配-WINE FLAWS-テイスティングの授業- GRAPE VARIETIES-ワインの成分-WEIN- NARIZ DEL VINO DIFETTI-DEL VINO ODORAT- AROMA DO VINHO-ALEXANDRE SCHMITT- ASSEMBLAGE VINS-嗅觉-ESTUCHE OLFATIVO-SYSTEME OLFACTIF-RED WINE-CORSO DI DEGUSTAZIONE- CORSI DI DEGUSTAZIONE AUSBILDUNG PERCEPZIONE- WEIN BLENDING-PARFUMS ET AROMES-WEINMOLEKULE-嗅覚-FAMIGLIA OLFATTIVA-香水和香气-ESTUCHE DE AROMAS-嗅覚訓練キット-AUSBILDUNG DES GERUCHSSINNS VINO-葡萄品种-ワイン-GOUT DU VIN-嗅覚-葡萄酒的缺陷-TERROIR-WINEMAKING-酒鼻子-GUSTO DEL VINO OLFACҪAO-와인의 아로마 분자-SENSATION EN BOUCHE-講座・コース-COUPAGES VINOS-品酒培训-CORSO SUL VINO-BLENDING-酒味道-CURSO DE DEGUSTAҪAO-CORSO DI DEGUSTAZIONE-调配-CASTAS-GERUCHSSINN-ASSEMBLAGE VIN-AROMATIC CHEMICALS-EDUCATION OLFACTIVE-嗅-GRAPE VARIETIES-WEINEN-嗅覚訓練キット-PROGRAMME  OLFACTION-WEINGERUCH-葡萄酒芳香分子- WINE FLAWS-感覚と知覚-FORMATION- 레드 와인-WINE TASTING-ワインの成分-WEINMOLEKULE-와인의 아로마 분자-WINE BLENDS-VITIGNI DEFEITOS DO VINHO-ANALYSE SENSORIELLE- MOUTHFEEL-DEGUSTAҪAO-CEPAGES-WEINPROBESEMINAR-ALEXANDRE SCHMITT-VIN BLANC-嗅覚訓練キット-AROMATIC CHEMICALS-CURSO DE DEGUSTAҪAO VINO LA PERCEPTION-VITIGNO MOLECULES AROMATIQUES-WINE TASTING-品酒培训-COFFRET AROMES-후각 교육-COUPAGES VINOS-NEZ DU VIN-MOUTHFEEL-SENSORY ANALYSIS AROMATIC MOLECULES IN WINES ESTUCHE DE VINO-嗅覚訓練キット-AROMATIC CHEMICALS-嗅覚訓練キット-SENSORY ANALYSIS-ASSEMBLAGE VINS-WEINMOLEKULE-ESTUCHE DE VINO-テイスティングの授業-WINEMAKING-葡萄酒-AROMA DO VINHO 떼루아-FORMATION DEGUSTATION WINE-感覚器官の分析-講座・コース-WINE AROMAS SENSATION-MOUTHFEEL CASTAS EDUCATION OLFACTIVE-BORDEAUX ROUGE-WINE TASTING FORMATION-培训-COUPAGES VINOS-ワイン-嗅觉感官-WINE BLENDS GERUCHSSINN-떼루아-AROMATIC CHEMICALS-感覚と知覚-MOLECULES DU VIN-RED WINE-와인 아로마-ATELIER OLFACTIF-ワイン講座-MOLECOLE AROMATICHE DEL VINO-후각-VIN ROUGE-MOLECULES DU VIN-嗅-EDUCAZIONE OLFATTIVA-嗅觉-WINE TASTING-와인 아로마-ODORATO-酒鼻子-NEZ DU VIN-红酒-OLFACҪAO DIFETTI DEL VINO-ワインのセット-MOUTH FEEL-GERUCHSSINN-FASSAROMAS ODORATO LOTEAMENTO DOS VINHOS-DEFEITOS DO VINHO VINO BIANCO-葡萄酒芳香分子  嗅覚-AROME DU VIN-TERROIR FORMAZIONE IN ENOLOGIA-品酒课-MOLECULES AROMATIQUES -嗅覚教育-COUPAGES VINOS-葡萄酒的缺陷-PERCEPZIONE VINO-感覚器官の分析-SYSTEME OLFACTIF GUSTO DEL VINO-香水和香气-LOTEAMENTO DOS VINHOS-후각-MOUTH FEEL-레드 와인-CURSO DE DEGUSTAҪAO-嗅覚-WINE BLENDS-와인 아로마-OLFACTION-葡萄品种-COURS DE DEGUSTATION- WINE FLAWS ODORAT COUPAGES-ALEXANDRE SCHMITT-WINE AND FLAVORS-와인 아로마-OLFACTORY EDUCATION-品酒培训-COFFRET DEGUSTATION -화이트 와인-NARIZ DEL VINO-ワインの成分-PARFUMS ET AROMES-LA PERCEPTION-네 듀 방-와인 코-FASSAROMAS-ワインのセット-SISTEMA OLFACTIVO WINES-ワインの成分-VINO-지각과 감각- THE TASTE OF WINE-講座・コース-NEZ DU VIN-WINE AROMAS-嗅覚-ATELIER OLFACTIF- CASTAS ANALYSE SENSORIELLE WINEMAKING- ワイン-WHITE WINE EDUCAZIONE OLFATTIVA-テイスティングコース-VITIGNI BOURGOGNE ROUGE- 와인 아로마-AROMATIC MOLECULES IN WINES SENSORY ANALYSIS- 와인의 아로마 분자-SENSATION-포도 품종-WINE TASTING-지각과 감각-DIE NASE-嗅覚訓練キット-OLFACTORY EDUCATION-코ワイン-VERSCHNITT VON WIENEN-葡萄类型-BOURGOGNE ROUGE-CURSO DE DEGUSTAҪAO-酒味道-AROMATIC CHEMICALS-嗅覚-DIE NASE-WINES ASSEMBLAGGIO DEI VINI RED WINE-와인 결함-BORDEAUX VINS-포도 품종-BORDEAUX VINS CORSI DI DEGUSTAZIONE BARREL AROMAS-화이트 와인-VITIGNI-感覚器官の分析-LOTEAMENTO DOS VINHOS VIN BLANC-テロワール-ODORAT-레드 와인-SENSAҪAO E PERCEPҪAO OLFACҪAO-와인 아로마-MOLECOLE AROMATICHE DEL VINO-MOUTH FEEL-嗅覚訓練キット-EDUCATION OLFACTIVE-ALEXANDRE SCHMITT-COUPAGES DEFEITOS DO VINHO-テイスティングの授業 - 赤ワイン-CEPAGES NEZ DU VIN-GOUT DU VIN-酒鼻子-AROMATIC CHEMICALS-MOLECULES AROMATIQUES DIFETTI DEL VINO-白ワイン-VIN ROUGE GUSTO DEL VINO WINES-ONOLOGIEAUSBILDUNG-레드 와인-COFFRET DEGUSTATION-葡萄酒-ANALYSE SENSORIELLE-와인 결함- ODORATO-嗅觉-OLFACTION-AROMAKOFFER NEZ DU VIN -嗅覚 -品酒培训-NARIZ DEL VINO-講座・コース-BORDEAUX VINS CURSO DE DEGUSTAҪAO VINO-AROME DU VIN-ワインの欠陥・欠点・失敗-TASTING CLASSES-TERROIR VINO BIANCO NARIZ DO VINO-ASSEMBLAGGIO DEI VINI VIN ROUGE AROMA DO VINHO- COURS DE DEGUSTATION EDUCATION FORMATION-BORDEAUX ROUGE SISTEMA OLFACTIV-COFFRET  AROMES-BORDEAUX ROUGE FORMAZIONE IN ENOLOGIA-葡萄类型-포도 품종-CEPAGES-葡萄品种-酒鼻子-ASSEMBLAGE VINS AROMATIC CHEMICALS-嗅覚-GRAPE VARIETY-香りとアロマ-BORDEAUX ROUGE-葡萄酒芳香分子 ワインの成分-红酒-SENSATION VERSCHNITT VON WIENEN-LA PERCEPTION-赤ワイン-ASSEMBLAGGIO DEI VINI-香水和香气-NEZ DU VIN SENSORY ANALYSIS-레드 와인-GRAPE VARIETY-品酒课-THE TASTE OF WINE ODORAT DEFEITOS DO VINHO-VERSCHNITT VON WIENEN LA PERCEPTION-酒味道-SISTEMA OLFACTIVO VIN BLANC BARREL AROMAS-葡萄酒的缺陷-COUPAGES-와인 결함-EDUCATION OLFACTIVE-ワインの欠陥・欠点・失敗-ASSEMBLAGGIO DEI VINI-品酒培训-ANALYSE  SENSORIELLE-레드 와인-香りとアロマ-SYSTEME OLFACTIF FORMATION-SENSAҪAO E PERCEPҪAO REBSORTE GOUT DU VIN-ASSEMBLAGE VINS-葡萄类型-TASTING CLASSES-BOURGOGNE ROUGE NARIZ DO VINO-テロワール-ONOLOGIEAUSBILDUNG-와인 아로마-BARREL AROMAS-GUSTO DEL VINO ŒNOLOGIE ESTOJO VINHO-와인 아로마-COURS DE DEGUSTATION-嗅覚-AROMES DU VIN-레드 와인-NASO DEL VINO-ALEXANDRE SCHMITT-酒鼻子-DIFETTI DEL VINO OLFACҪAO-COURS DE DEGUSTATION VINO BIANCO-葡萄品种-REBSORTEN-香りとアロマ-THE TASTE OF WINE-BARREL AROMAS VIN BLANC-酒味道-REBSORTEN-白ワイン-SENSORY ANALYSIS-赤ワイン-VINO WHITE WINE-ワインの成分-RED WINE ODORATO-FORMAZIONE IN ENOLOGIA VINO OLFACTION-SISTEMA OLFACTIVO-講座・コース-NEZ DU VIN-嗅觉-CEPAGES-레드 와인-WINE MAKING ŒNOLOGIE-香水和香气-GRAPE VARIETY TERROIR-酒鼻子-葡萄酒-MOLECOLE  AROMATICHE DEL VINO-葡萄酒的缺陷-テイスティングコース-VIN ROUGE-葡萄酒的缺陷-SENSORY ANALYSIS AROMA DO VINHO LA PERCEPTION-红酒-GOUT DU VIN-ワイン-葡萄酒芳香分子-OLFACҪAO VINO BIANCO-ALEXANDRE SCHMITT- AROMAS DE BARRICA-品酒课-VIN BLANC-嗅覚

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