Winery Engineering and Operations

This module enables students to evaluate key winery operations, including:

• Grape receival and processing.
• Must amelioration.
• Alcoholic fermentation management.
• Malolactic fermentation management.
• Post ferment operations.
• Packaging operations.

This module will include:

• This module is delivered on-site in the Plumpton Estate winery, which produces award-winning still and sparkling wines. As part of professional practice, students will keep accurate winery records and apply relevant occupational health and safety considerations.
• Students will receive formative feedback on their performance in winery operations, and by means of a winery log and improvement plan, students will assess key winery operations and machinery.

The outcomes of this module:

• Evaluate key winery operations.
• Analyse the operational requirements of a winery and effectively communicate an improvement plan.
• Demonstrate knowledge and understanding of winemaking legislation.
• Employ professional practices within a winery setting.

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).