Abstract
This subject provides a detailed study of the principles and techniques used in table wine production, particularly in relation to effects on wine composition and quality. This subject includes production of a table wine, and a critical review of wine making decisions involved in its production. Emphasis will be placed … For more content click the Read More button below.
Syllabus
Fruit quality and the importance of grape variety, maturity patterns, picking criteria, grape harvest and transport;Grape processing and juice preparation: crushing, must cooling, draining and pressing, juice clarification and chemical adjustments;White wine production: the importance of yeast propagation, inoculation and fermentation control;Red wine production: fermentation on skins, various colour, flavour, … For more content click the Read More button below.
Learning outcomes
Upon successful completion of this subject, students should:
1.
be able to accurately describe the table wine production process;
2.
be able to discuss factors affecting wine composition and quality based on chemical analysis and sensory assessment;
3.
be able to critically assess winemaking approaches and techniques in terms of their contribution to wine quality and sensory attributes.
Work integrated learning
Placement Duration 21 days Details Students must be able to access winery or basic winemaking and analysis equipment for the production of a wine. Access is required over a 3-6 month period, and some steps may take several hours per day at some stages of the winemaking process.
Learning activities
Residential School
Learning resources
Additional resources required by students
Students must be able to access winery or basic winemaking and analysis equipment for the production of a wine in this subject. Access is required over a 3-6 month period, and some steps may take several hours per day at some stages of the winemaking process. Attendance to the residential … For more content click the Read More button below.