{"product_id":"wine-and-sensory-analysis-cpd-course","title":"Wine and Sensory Analysis | CPD course","description":"\u003cdiv id=\"overview\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThis 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.    \u003c\/p\u003e\n\u003cp\u003eStudents 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. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"modules\"\u003e\n\u003ch2\u003eModules\u003c\/h2\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThis module will include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMajor chemical components of wine including acids, sugars, ethanol aroma precursors and polyphenolic compounds\u003c\/li\u003e\n\u003cli\u003ePrinciples of structured wine tasting\u003c\/li\u003e\n\u003cli\u003eAroma and flavour compound identification\u003c\/li\u003e\n\u003cli\u003eImpact of production methods on sensorial properties of wine\u003c\/li\u003e\n\u003cli\u003eIdentification of common wine faults \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eLearning outcomes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOn successful completion of this module a student will be able to: \u003c\/p\u003e\n\u003cp\u003e1. Explain the underlying chemistry principles that relate to wine production  \u003c\/p\u003e\n\u003cp\u003e2. Explain the key decisions concerning grape processing and alcoholic fermentation \u003c\/p\u003e\n\u003cp\u003e3. Recommend how grape processing and alcoholic fermentation can meet sustainability criteria\u003c\/p\u003e\n\u003cp\u003e4. Recognise and quantify key wine components through tasting \u003c\/p\u003e\n\u003cp\u003e5. Identify common wine aromas and basic wine faults \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"requirements\"\u003e\n\u003ch2\u003eEntry Requirements\u003c\/h2\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cstrong\u003eApplicable to each module:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGCSE Mathematics at grade 4 or above (grade C or above under the A*-G system)\u003c\/li\u003e\n\u003cli\u003eGCSE English at grade 4 or above (grade C or above under the A*-G system)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe following qualifications are recommended prior to applying:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWSET Level 2 Award in Wines (Pass)\u003c\/li\u003e\n\u003cli\u003eLevel 3 qualification such as A Level (two subjects)\u003c\/li\u003e\n\u003cli\u003eBTEC Extended Diploma (MPP)\u003c\/li\u003e\n\u003cli\u003eAccess to HE in a related subject\u003c\/li\u003e\n\u003cli\u003eWe also consider applicants with relevant industry experience if over 21 years of age.\u003c\/li\u003e\n\u003cli\u003eStudents with English an additional language will be required to have gained IELTS at 6.5 overall with 6.0 in Writing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003eApplicants 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).\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Plumpton College","offers":[{"title":"18\/09\/2026 - 18\/06\/2027","offer_id":57425159324021,"sku":null,"price":2700.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/3139\/8885\/files\/2018-05_WNE_TASTING.jpg?v=1785322440","url":"https:\/\/store.plumpton.ac.uk\/products\/wine-and-sensory-analysis-cpd-course","provider":"Plumpton College","version":"1.0","type":"link"}