The group will acquire competencies to identify defects and attributes of the wine, a fundamental skill for those who work in the wine industry.
With the aim of providing an evaluation tool for the research and development of new processes and products, both in the Center for Research and Innovation (CRI) and other areas of Viña Concha y Toro, the CRI initiated a training program for the first Sensory Panel made up of company employees.
The objective of this program is to create an internal team which is expert in recognizing aromatic defects in the wine, and has the necessary skills to catalog them. The training, which is led by CRI Operations Manager Jorge Zincker, was initiated at the end of June and has a total duration of 7 weeks.
“The sessions are very entertaining and educational, and we’ve had the opportunity to refresh and reinforce our knowledge. The way in which the tastings have been carried out is very well managed, and the possibility of accessing results online enables participants to review their strengths and weaknesses. I have found it very interesting so far, and it is without doubt a great contribution for the company,” said Viña Concha y Toro oenologist Victor Olivares, one of the participants in the panel.
During the training, the participants will learn how to recognize aromatic standards and the sensory impact of wine components, as well as being able to rank the wines in accordance with the quality indicators studied, among other skills.