LAS2052 - The Art of Winemaking Part 2

MQF Level

Duration and Credits

Semester 2

4 ECTS

Mode of Study

Part-Time Evening

The Art of Winemaking Part 2 will explain in detail the biology of yeasts and will deal with post fermentation management. Following fermentation, it is important that the wine be stabilized against undesired changes prior to bottling; the unit will discuss the possible causes of wine instability and how it can be prevented and rectified.

Natural settling may be adequate to eliminate particulate matter; however, we frequently experience that natural settling is insufficient to clarify a wine. Fining agents and their use will be discussed to assist in eliminating such issues.

Alternative winemaking, namely sparkling wines; sherry and port production will be explained. The course will also delve into wine tasting; how should wine be tasted; what do you expect to experience during wine tasting鈥︹€�.

The Unit will cover the following topics:

Yeast biology;
Fermentation management;
Problem Fermentation;
Stuck Fermentation;
Fining and stability;
Sherry and Port;
Sparkling wines;
Sweet wines;
Wine Tasting.

Method of Assessment

Assessment Component/s

Weighting

Assignment

100%

Main Reading List

Bird, David. Understanding Wine Technology: The Science of Wine Explained, Great Britain, DBQA Publishing, 2010.
Cox, Jeff. From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine, United States, Storey Publishing, 2015.
Halliday, James and Hugh Johnson. The Art and Science of Wine, Canada, Firefly Books Ltd., 2007.
Jackson, Ronald S. Wine Science: Principles and Applications, United States, Elsevier Publishing Co Inc., 2014.
Margalit, Yair. Winery Technology and Operations: A Handbook for Small Wineries, United States, Wine Appreciation Guild, 1996.

Need help?

This micro-credential is offered as part of the programme for the Liberal Arts and Sciences and will only be offered subject to a minimum number of applications received. More information can be found on the PLAS website.

Information for International applicants

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Learning Outcomes: Knowledge and Understanding

By the end of the Unit the student will be able to:

Understand how yeast works during fermentation;
Investigate complex problems in wine quality and make recommendations to mitigate associated risks;
Compare different sparkling wine production methods, including differences in sensory characteristics;
Describe the principal mechanisms of sensory perception.

Learning Outcomes: Skills

By the end of the Unit the student will be able to:

Be able to ferment wine successfully;
Rectify any problems during fermentation;
Explain the differences between wines;
Know how to taste in a professional manner.

Non EU Applicants:

EUR180

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Micro-credentials offer the possibility of providing flexible learning pathways to respond to evolving needs and new developments, thus enabling students to tailor their studies to their needs. Micro-credentials may be combined or transferred into larger credentials, such as certificates, diplomas and degrees, provided that the relevant programme requirements are met. Applicants wishing to transfer micro-credentials to a programme of study are encouraged to seek the advice of the relevant academic entity.

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