Compositional data derived from AWRI Advanced Wine Assessment Courses

摘要

Concentrations of Dekkera/Brettanomyces-derived compounds and of isovaleric (3-methylbutyric) acid; the incidence of 2,4,6-trichloroanisole (TCA) taint in bottled wine, and; the ullage spaces in screw capped bottles, in a selection of wines from around the world. The Australian Wine Research Institute's Advanced Wine Assessment Course (AWAC) is an intensive four-day training course, primarily designed to prepare participants with considerable formal wine tasting experience to act as wine show judges. In addition, the course aims to develop the sensory analysis capabilities and the wine assessment vocabulary of Australian wine industry personnel. Since its inception in 1992, AWACs have been staged once or twice a year, and the 17th course was held in July 2003. The course currently includes approximately 35 hours of tasting. The 30 participants on each course comprise mainly tertiary qualified and practicing winemakers and other experienced winery technical staff, as well, as a small number of viticulturists and wine marketers.