Wine Production and Analysis | CPD course

This module explores alcoholic fermentation, and subsequent winery operations, in considerable depth, enabling students to take key decisions in a commercial winemaking environment. Students will also be introduced to sensory and laboratory techniques for analysing and evaluating still and sparkling wine.

By the end of the course, students will develop the confidence to make informed winemaking decisions. 

This module will include:

• The microbiological processes of alcoholic and malolactic fermentations, including an introduction to yeast & bacteria metabolism
• Pomace wine vinification processes
• Post-alcoholic fermentation processing, including; maturation, clarification and stabilisation
• Wine packaging considerations and operations
• Prevention and treatment of the major problems in wine, including instabilities and microbial spoilage
• Methods for the laboratory analysis of wine, including;
  • Chromatography
  • volatile acid distillation
  • spectrophotometry
• Application of sensory evaluation to wine production

Learning outcomes

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

1. Perform a practical winemaking investigation, and then analyse, evaluate and communicate the results

2. Evaluate key decisions related to winemaking 

3. Research common winemaking problems and make appropriate recommendations

4. Investigate key wine quality factors via chemical and sensory analysis

By the end of the module, students will be able to evaluate winemaking decisions, investigate production challenges, communicate findings clearly, and apply chemical and sensory analysis to still and sparkling wines.

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 required:

• Completion of Plumpton Fundamentals of Wine Science CPD Module
• An equivalent industry qualification

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 as 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).