WINE 202
Principles of Wine Science
Course overview
You’ll be taken along a journey across the science of wine making, following the basic principles and laboratory techniques that are applied in wine production.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s): pre-requisite
and pre-requisite
|
|---|---|
| Available semesters | Semester 1 2024 |
| Credits | 15 |
| Domestic fees | $1,063.00 |
Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.
What you will learn
After successfully completing this course, you’ll be able to:
- Characterise the basic wine quality parameters (clarity, color, taste, aroma) and identify the physiological and psychological factors affecting the relevant senses.
- Recognise the sensory characteristics of selected cool climate wine styles.
- Identify grape composition parameters and their pertinence to grape-wine processing and wine quality.
- Discuss the effects of processing (winemaking practices) on wine styles, on wine sensory profiles and quality parameters.
- Explain the chemical and microbiological processes involved in each stage of winemaking, and how they may affect wine quality.
- Recognise, analyse and describe the sensory characteristics of selected cool climate wine styles.
- Critically evaluate wines in formal tastings (both at Lincoln and off campus) and record the findings in a scientific/technical manner.
- Identify the steps in grape-wine processing and describe the science and technology behind each one.
- Perform laboratory procedures pertinent to wine processing and quality control.
- Produce table wines on a small scale and provide a written critique of the processes documenting each aspect of production and quality assessment.
Course examiners
Dr Bin Tian
Senior Lecturer
Department of Wine, Food and Molecular Biosciences
bin.tian@lincoln.ac.nz