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Study-Unit Description
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CODE LAS2003

 
TITLE The Art of Winemaking

 
LEVEL H - Higher Level

 
ECTS CREDITS 4

 
DEPARTMENT Centre for the Liberal Arts and Sciences

 
DESCRIPTION The Art of Winemaking will give an introduction to local wine legislation as regulated by the EU Directives. It will present an overview of viticulture and the conditions leading to harvesting quality grapes.

Wine processing will be dealt with in detail with emphasis to white and red wine production; and fermentation management. The Art of Winemaking will explain the biology of yeasts; fining and stability of the fermented product.

Alternative winemaking techniques will be discussed and will include sparkling wines, sherry and port production.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the Unit the student will be able to:
• Explain the concepts of winemaking with particular attention to the process of fermentation;
• Explain the production of different types and styles of wine;
• Understand the management skills necessary in managing wine production;
• Understand the importance of wine analysis from pressing to bottling.

2. Skills:

By the end of the Unit the student will be able to:
• Produce quality wines at home in a semi-professional way;
• Choose the appropriate equipment;
• Procure good quality grapes suitable for winemaking.

Main Text/s and any supplementary readings:

• From Vines to Wines by Jeff Cox (Storey Books).
• Understanding Wine Technology by David Bird (DBQA Publishing).
• The Art and Science of Wine by James Halliday and Hugh Johnson (Mitchell Beazley).
• Wine Science by Ron S. Jackson (Academic Press).
• Wine Technology and Operations by Dr Yair Margalit ( The Wine Appreciation Guild).

 
STUDY-UNIT TYPE Lecture

 
METHOD OF ASSESSMENT
Assessment Component/s Resit Availability Weighting
Assignment Yes 100%

 
LECTURER/S Anton Mangion

 
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the study-unit description above applies to the academic year 2017/8, if study-unit is available during this academic year, and may be subject to change in subsequent years.
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