Principles of Wine Science
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.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
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.
Dr Bin Tian
Department of Wine, Food and Molecular Biosciences[email protected]