Prof. Dr. Hristo Spasov is a lecturer at the University of Food Technologies, Department of Wine and Beer Technology, with over 30 years of academic and research experience. His scientific interests lie in wine microbiology, particularly in the isolation, selection, and application of indigenous yeast strains to produce regional wines with distinctive sensory profiles.

He has long taught Wine and Beer Microbiology and Sensory Analysis, leading and participating in research teams responsible for selecting yeast strains for white and red regional wines across more than ten Bulgarian wine regions. Dr. Spasov has served three terms as Head of the Department of Wine and Beer Technology and was Vice-Rector of the University of Food Technologies from 2019 to 2023.

Wine Faults – Nature and Manifestations
Master class
A wine’s aroma and taste are the ultimate expressions of its origin and varietal character – yet faults can distort this expression. But do they always? Sulphur may smell like hell, but rubber is not always the wine’s enemy, wrote Yassen Borislavov in an article on mercaptans some years ago. Wet cardboard, boiled cabbage, or stable-like notes are commonly associated with specific faults in wine.
This expert masterclass focuses on the sensory manifestations of faults in a wine’s colour, aroma, and taste, along with their origins and causes: microorganisms, chemical and biochemical processes, and environmental influences. The discussion will explore how much these faults change a wine’s sensory profile and the strategies available to prevent or fix them.
The goal is to learn how to accurately identify and describe wine faults. Comparative tasting remains the most effective way to do this. Participants will experience a set of aroma references that demonstrate common faults found in different wine styles.
The masterclass is ideal for wine professionals of all experience levels and advanced wine enthusiasts who have a strong interest in sensory evaluation and a critical perspective on wine quality.