Course overview
Foundations of Wine Science aims to give students an understanding of the basic principles and practices that underpin viticulture (grape production), oenology (wine production) and the technical evaluation of wine sensory profiles. The topics to be covered will include: grape varieties; grapevine structure and function; the annual growth cycle of the grapevine; factors that influence crop yield; the grapevine source/sink balance; berry development and composition; wine classification; the unit operations involved in winemaking; the taste and olfactory system; and aroma and taste interactions. Theoretical content will be supported by practicals that will focus on grapevine anatomy, variety identification and berry ripening, alongside technical wine evaluation (i.e., training in the recognition and evaluation of different wine styles and their characteristic sensory attributes).
- Viticulture
- Oenology
- Sensory
Course learning outcomes
- Describe the morphology, annual growth cycle and fruit development of the grapevine
- Understand the photosynthetic process and explain the influence of factors such as light and temperature on photosynthetic activity and grape composition, yield and quality
- Outline the processes involved in winemaking that occur before, during and after fermentation, and how these influence wine style and quality
- Differentiate the basic sensory processes, their application to technical wine evaluation and the sensory attributes characteristic of different wine styles
- Communicate the results of experimental data in written form
Availability
Class details
Waite Campus
Group 1
Class number 29304
Section LE01
Size 60
Available 60
Notes:
Class number 33880
Section LE02
Size 60
Available 60
Notes:
Class number 32834
Section PR01
Size 60
Available 60
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