| CODE | LAS2052 | ||||||
| TITLE | The Art of Winemaking Part 2 | ||||||
| UM LEVEL | H - Higher Level | ||||||
| MQF LEVEL | 6 | ||||||
| ECTS CREDITS | 4 | ||||||
| DEPARTMENT | Centre for the Liberal Arts and Sciences | ||||||
| DESCRIPTION | The Art of Winemaking Part 2 will explain in detail the biology of yeasts and will deal with post fermentation management. Following fermentation, it is important that the wine be stabilized against undesired changes prior to bottling; the unit will discuss the possible causes of wine instability and how it can be prevented and rectified. Natural settling may be adequate to eliminate particulate matter; however, we frequently experience that natural settling is insufficient to clarify a wine. Fining agents and their use will be discussed to assist in eliminating such issues. Alternative winemaking, namely sparkling wines; sherry and port production will be explained. The course will also delve into wine tasting; how should wine be tasted; what do you expect to experience during wine tasting……. The Unit will cover the following topics: - Yeast biology; - Fermentation management; - Problem Fermentation; - Stuck Fermentation; - Fining and stability; - Sherry and Port; - Sparkling wines; - Sweet wines; - Wine Tasting. Learning Outcomes: 1. Knowledge & Understanding: By the end of the Unit the student will be able to: - Understand how yeast works during fermentation; - Investigate complex problems in wine quality and make recommendations to mitigate associated risks; - Compare different sparkling wine production methods, including differences in sensory characteristics; - Describe the principal mechanisms of sensory perception. 2. Skills: By the end of the Unit the student will be able to: - Be able to ferment wine successfully; - Rectify any problems during fermentation; - Explain the differences between wines; - Know how to taste in a professional manner. Main Text/s and any supplementary readings: - Bird, David. Understanding Wine Technology: The Science of Wine Explained, Great Britain, DBQA Publishing, 2010. - Cox, Jeff. From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine, United States, Storey Publishing, 2015. - Halliday, James and Hugh Johnson. The Art and Science of Wine, Canada, Firefly Books Ltd., 2007. - Jackson, Ronald S. Wine Science: Principles and Applications, United States, Elsevier Publishing Co Inc., 2014. - Margalit, Yair. Winery Technology and Operations: A Handbook for Small Wineries, United States, Wine Appreciation Guild, 1996. |
||||||
| RULES/CONDITIONS | Before TAKING THIS UNIT YOU ARE ADVISED TO TAKE LAS2003 | ||||||
| STUDY-UNIT TYPE | Lecture | ||||||
| METHOD OF ASSESSMENT |
|
||||||
| 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 description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
|||||||