Wine science

main objectives

SUB-MODULE 1.2.1 WINERY PLACEMENT INTERNSHIP,,This module provides the opportunity to gain first-hand experience in winemaking from harvest reception to post fermentation processes. This is a deeply engaging course, placing students in commercial wineries to work closely with the winemaker. Through these placements, students are also exposed to the traditional methods shaping Portuguese wine quality and identity. ,,LEARNING OUTCOMES,,1) Describe the overall wine making operations and organisational management of a commercial winery.,2) Implement berry ripening assessments and execute wine analysis during fermentation and post-fermentation operations.,3) Operate with a basic level of competence the wine making equipment and recognise which type of equipment is most appropriate for a given purpose. ,4) Identify and question the decision-making factors affecting wine quality and style and how they may be controlled and managed. ,,SUB-MODULE 1.2.2 WINE MAKING PROCESS,,This module covers the scientific and technical wine making aspects for still and special wines. It explores the pre- to post fermentation wine making process, carefully considering the various management operations and critical decisions of making commercial wine. The courses will place emphasis on alcoholic and malolactic fermentation, phenolic and flavour compounds including sulphur dioxide management and the effects of oxidation. This module will also consist of a series of short online courses with Jamie Goode, who holds a PhD in plant biology, and is today an international renowned wine writer, book author and wine judge. Drawing on his extensive travels and experience around the world, students will gain access to the latest scientific developments relating to key issues in wine making.,,LEARNING OUTCOMES,,1) List the winery operations involved in making white, rosé and red wine that occur before, during and after fermentation.,2) State the steps involved in making sweet, fortified and sparkling wines.,3) Discuss how the different winemaking practices and techniques, from harvest reception to bottling, influence final product quality and style. ,4) Explain the influence of different wine components on wine quality and style.,5) Understand and describe faults in wine.,6) Report how different styles of white, rosé and red wines can be produced.,7) Hold a broad and up-to-date understanding of complex issues in winemaking around the world.,,SUB-MODULE 1.2.3 WINE MICROBIOLOGY,,This course is designed to introduce students to the fundamental knowledge of microorganisms of oenological importance, their biodiversity, physiology, and metabolism in order to understand, control and optimize their activity according to the raw material, the desired wine characteristics and the winemaking procedures. Furthermore, it is intended that students acquire scientific knowledge and practical skills that will enable them to identify and solve problems under real winery conditions.,,LEARNING OUTCOMES,,1) List the important microorganisms encountered during wine production and their main characteristics,2) Understand the factors controlling microbial growth during winemaking - fungi (yeast and moulds) and bacteria (LAB and AAB) ,3) Understand the use of different strategies (spontaneous vs inoculated) for conducting wine fermentation,4) Explain the role (positive and negative) of groups of Yeast and LAB in the various stages of the process of wine production. ,,SUB-MODULE 1.2.4 WINE ANALYSIS,,This course introduces the methods of wine analysis essential for quality wine production and used routinely in wineries or oenology laboratories. It consists of practical laboratory lessons where the student applies different methods of analysis of wines. Focus will be on equipment and procedures suitable for wineries, but also include specific spectrophotometric techniques of wine analysis.,,LEARNING OUTCOMES,,1) Understand and apply the main methods of wine analysis.,2) Become familiar with the proper laboratory techniques.