• With its roots in ancient cultures as early as 6,000 BC, wine has long been part of the human experience. Today, increasing worldwide interest in wine and its complexities and varieties has created an international market valued at $304 billion annually. For wine researchers, CSAS will help you take the steps toward understanding the physiological process of wine tasting. Including explore types of wine and help you set up your own tasting. You’ll also begin to build a sensory vocabulary.

• Burgundy is a French region with strong gastronomic and cultural traditions and boasts a range of world famous food products, for example Dijon mustard, gingerbread, Charolais beef, and, last but not least, Burgundy wine. The strive for taste and sensory quality are essential for the many food industries in the region.

• Naturally Dijon has developed taste and sensory related research very early and offers one of the best scientific and technical environments in sensory and consumer science.

• The quality of wine involves the presence and intensity of many flavors and nuances. The assessment by tasting panels of the sensory quality of wine and by measuring the intensity of their attributes or defects is more difficult than assessing the global score of wine quality, which is a single value for each wine.

• CSAS is feasible for predicting some of the most characteristic sensory attributes of red and white wines such as Flavor intensity, Astringency, Color intensity, Length, Persistency,

Pleasantness and Balance.

• CSAS is committed to promoting good sensory practices across the whole beverage industry. A team of expert taster trainers, supported by consultant beverage experts, are combining their years of insider experience with advanced human calibration tools, tailored sensory programmes and instruments to give unparalleled sensory support.

• Wine Sensory Plan

1 › Train: Train using Wine Flavour Standards & Kits.

2 › Calibrate: Receive regular wine proficiency kits to test your abilities. Input data into our CSAS proprietary software to benchmark your results.

3 › Maintain: Unscheduled advanced training sessions and industry specific workshops will see your sensory knowledge continually grow across the range of flavour reference standards.

4 › Improve: Continual optimisation and analysis of support and package coupled with supply of Flavour Standards.