Fundamentals of Wine Science

This module incorporates the key chemistry concepts that underpin winemaking, as well as laboratory practicals for the chemical analysis of juice and wine.

This module will include:

• The student will also gain a thorough theoretical knowledge and understanding of grape processing and undertake a small-scale fermentation.

The outcomes of this module:

• Explain the underlying chemistry principles that relate to wine production.
• Perform key laboratory analyses on juice and wine, and then interpret and communicate the results.
• Explain the key decisions concerning grape processing and alcoholic fermentation.
• Perform a practical winemaking exercise, then analyse, interpret and communicate the results.

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 as a second 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).