UPDATE: Both classes have been filled.
The Virginia Tech Cooperative Extension is offering a class for Virginia Vineyards Association members on Berry Sensory Analysis, a method developed in France to assess grape maturity. The BSA method is the most widely recognized and practical method for berry sensory assessment.
This hands-on course will include the following:
• Principles and goals of Berry Sensory Assessment
• Proper vineyard sampling
• Analytical score sheet to assess berry maturity
• Training on evaluation of whole berry, pulp, skins and seeds
• Both classroom evaluation and field evaluation
The class is free, and participants will receive a copy of the book, Winegrape Berry Sensory Assessment in Australia. Registration is limited to 25 participants, and sessions will be offered on August 27th at North Gate Vineyard, Purcellville, and on August 29th at Veritas Vineyard and Winery, Afton. The classes run from 11 a.m. to 4 p.m. Participants should bring a bag lunch.
The classes will be taught by Molly Kelly (mkkelly@vt.edu) and Tremain Hatch (thatch@vt.edu). You can email either Molly or Tremain for more information. To register, email Vicki Keith at vkeith@vt.edu.