Principles of Wine Science

After successfully completing this course, you’ll be able to:

1. Characterise the basic wine quality parameters (clarity, color, taste, aroma) and identify the physiological and psychological factors affecting the relevant senses.
2. Recognise the sensory characteristics of selected cool climate wine styles.
3. Identify grape composition parameters and their pertinence to grape-wine processing and wine quality.
4. Discuss the effects of processing (winemaking practices) on wine styles, on wine sensory profiles and quality parameters.
5. Explain the chemical and microbiological processes involved in each stage of winemaking, and how they may affect wine quality.
6. Recognise, analyse and describe the sensory characteristics of selected cool climate wine styles.
7. Critically evaluate wines in formal tastings (both at Lincoln and off campus) and record the findings in a scientific/technical manner.
8. Identify the steps in grape-wine processing and describe the science and technology behind each one.
9. Perform laboratory procedures pertinent to wine processing and quality control.
10. Produce table wines on a small scale and provide a written critique of the processes documenting each aspect of production and quality assessment.