Wine Component Analysis

This module will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to the basics of sensory perception. By the end of the module students will be comfortable recognising common wine components, aromas and flavours, including some key faults.

This module will include:

• 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.

The outcomes of this module:

• Describe the principal mechanisms of sensory perception.
• Recognise and quantify key wine components through tasting.
• Identify common wine aromas and basic wine faults.

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).

Course Cost

£1,360 for the full course.