439: Sparkling Wine Faults and Troubleshooting

“Sparkling Wine Faults and Troubleshooting” is an advanced, theory-based course designed to equip professionals with expert-level knowledge in identifying, diagnosing, and addressing faults unique to Champagne and sparkling wines. Through a detailed exploration of oxidative, reductive, microbiological, visual, and chemical faults—as well as issues related to closure failure, taints, and refermentation—students will develop a refined understanding of the most common and complex problems that can compromise sparkling wine quality. Emphasis is placed on sensory recognition, root cause analysis, and strategic troubleshooting rather than production-based quality control. This course prepares learners to confidently evaluate and resolve fault scenarios through structured, real-world case studies and advanced diagnostic protocols, ensuring an elite command of sparkling wine fault management.