Course overview
This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
This practical course provides students with the opportunity to gain hands on winemaking experience over the vintage period. The course introduces students to the planning and managing of winemaking strategies. It covers all aspects of grape processing, white juice preparation and red wine fermentation and is designed to complement the theory covered in the other wine technology courses for table wine production. This course also aims to help students make a considerable progression in the developments of their wine sensory evaluation skills.
Course learning outcomes
- Enhanced their understanding of the winemaking processes.
- Become familiar with the operation of vintage machinery.
- Gained experience and attain a basic level of competence in routine cellar operations.
- Gained an appreciation of the necessity for routine chemical and microbiological analyses during the winemaking process.
- Gained experience in cellar safety procedures.
- Gained an awareness of the practical organisation required in winery, including the planning of daily winery operations and recording of all such activities.
- Gained an appreciation of the importance of organisational skills.
- Gained experience in functioning within a teamwork approach.
- Critically assess and evalute alternative wine production methods.