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Vine to Wine begins with freshly harvested wine grapes. Students will then follow the journey through fermentation to wine in the bottle, gaining an understanding of the basic chemical and biological processes involved and the multitude of options to manipulate the process. N.B. This subject does not assume any scientific knowledge or study.
The journey is one from vine to glass. Students will cover in a hands-on way all the aspects of winemaking. This includes working fermenting wine, pressing the fermented grapes and then filtration and bottling of finished wine from the previous vintage. The subject includes an exploration of the sensory evaluation of wine and a field trip to a major winery seeing all aspects of the winemaking process.
NOTE: the availabilities for this intensively taught subject are both "February" but have different dates. Please check carefully.
Intended learning outcomes
Students completing this subject will:
- Develop a detailed knowledge of a working vineyard, including what makes a grapevine function and how it is managed throughout the season to produce fruit to match a diverse range of wine styles
- Understand the processes involved in the production of wine from harvesting in the vineyard to the arrival of grapes at the winery through to the commencement of maturation in barrel or bottle
- Understand how the wine making process is driven by the activity of yeast and bacteria
- Understand the importance of monitoring wine using quality control techniques as well as evaluate a range of wine types and styles to appreciate the influences of various winemaking practices
On completion of this subjects students should have developed the following generic skills:
- The ability to write a logically argued and properly researched essay
- The ability to critically assess information from a range of sources, and assess its quality and relevance to the questions under consideration
- The ability to work as part of a multi-disciplinary team on a project
- Oral communication skills through presentation and investigation
Last updated: 9 September 2021