Wine Component Analysis

Continued Professional Development

This course explores and assesses the major components found in commercial wines, whilst also introducing the basics of sensory perception. The aim is to become comfortable recognising common wine components, aromas and flavours, including some key faults.

Topics covered:

  • The basic anatomy and physiology of the sense organs in humans relevant to wine evaluation
  • Training exercises to teach the recognition and evaluation of the intensity of key components found in wine
  • A series of exercises exploring wine description, wine profiling and wine scoring
  • Profiling the key aromas found in commercial wine styles
  • Wine faults, including oxidation, taints and instabilities

Course details

Dates & Location

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14 weeks

UCAS Details

Completion of each course will equal to 15 credits.

  • £1,250

Entry Requirements

  • 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).

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