Wine and Sensory Analysis | CPD course

This module provides students with an understanding of the chemical principles that underpin wine production and the scientific basis of key decisions in grape processing and alcoholic fermentation.    

Students will develop awareness of how these wine production choices influence wine composition, wine style, production sustainability, while establishing essential sensory analysis skills for the recognition of basic wine components, common aromas, and frequently encountered wine faults. 

This module will include:

• Major chemical components of wine including acids, sugars, ethanol aroma precursors and polyphenolic compounds
• Principles of structured wine tasting
• Aroma and flavour compound identification
• Impact of production methods on sensorial properties of wine
• Identification of common wine faults 

Learning outcomes

On successful completion of this module a student will be able to: 

1. Explain the underlying chemistry principles that relate to wine production  

2. Explain the key decisions concerning grape processing and alcoholic fermentation 

3. Recommend how grape processing and alcoholic fermentation can meet sustainability criteria

4. Recognise and quantify key wine components through tasting 

5. Identify common wine aromas and basic wine faults 

Applicable to each module:

• GCSE Mathematics at grade 4 or above (grade C or above under the A*-G system)
• GCSE English at grade 4 or above (grade C or above under the A*-G system)

The following qualifications are recommended prior to applying:

• WSET Level 2 Award in Wines (Pass)
• Level 3 qualification such as A Level (two subjects)
• BTEC Extended Diploma (MPP)
• Access to HE in a related subject
• We also consider applicants with relevant industry experience if over 21 years of age.
• Students with English an additional language will be required to have gained IELTS at 6.5 overall with 6.0 in Writing.

Applicants wishing to progress onto an undergraduate course would need to meet the minimum entry criteria for that specific course which typically includes a Level 3 qualification with UCAS Tariff points (56 points and above).