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 that expands on areas of fermentation technology and preparation of wine for bottling post vintage. The course introduces students to the planning and managing of winemaking strategies, and importantly complements the theory covered in the other wine technology courses for table wine production. Another objective of this course is to help students make a considerable progression in the development of their wine sensory evaluation skills
Course learning outcomes
- Identify the processes involved in white winemaking
- Demonstrate sensory evaluation skills for white wine, beer and cider
- Plan, manage and evaluate a winemaking strategy
- Produce and critically evaluate a white wine
- Apply theories learnt and reflect these in their own white winemaking experiences
- Critically assess the production of selected wines and/or regions (PG students only)