Wine Component Analysis:

Level 4 / 15 Credits

This module will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to the basics of sensory perception. By the end of the module students will be comfortable recognising common wine components, aromas and flavours, including some key faults.

Course Description

What you need to be able to do on this course:

This module will include:

·         The basic anatomy and physiology of the sense organs in humans relevant to wine evaluation.

·         Training exercises to teach the recognition and evaluation of the intensity of key components found in wine.

·         A series of exercises exploring wine description, wine profiling and wine scoring.

·         Profiling the key aromas found in commercial wine styles.

·         Wine faults, including oxidation, taints and instabilities.

 

The outcomes of this module:

·         Describe the principal mechanisms of sensory perception.

·         Recognise and quantify key wine components through tasting.

·         Identify common wine aromas and basic wine faults.

 

 Credits = typically full-time university students will study 120 credits per year. Please note, you can do up to 45 credits of CPD short courses per academic year. If you would like to do more you will need to register on one of our degree programmes, either full time or part ti

 

If you want to do one of these CPD short courses for upskilling, you can apply today. If you would like to gain credit with the intention of later studying the full degree, please speak to one of our advisors first to ensure you meet the full course entry criteria. 

 

If you apply for interest upskilling only and don’t want to earn UCAS point and work towards the Plumpton Diploma, make your payment today. Alternatively, if you do want to work towards UCAS points and the Plumpton Diploma please check entry requirements before you pay and tick the box for working towards UCAS points