Plumpton College
The Plumpton College Intensive Winemaking Course
Date & Times
July 4th – 8th 2005, 9 a.m. – 5 p.m. at the Wine Studies Centre, Plumpton College.
Targeted client group
- Professional winemakers and assistant winemakers
- Members of the wine trade with a keen interest in winemaking and wishing to progress from the WSET Diploma to the Institute of Masters of Wine Qualification
- Professionals in wine education.
GCSE Chemistry or equivalent recommended
Maximum 14 students
Aims
This course is designed to provide a thorough understanding of the principles of winemaking and some of the basic processes to those working, or wishing to work, in wine production, or those employed in the wine trade who wish to gain a thorough understanding of the winemaking process.
The course will comprise of 5 independent days:
Monday 4th July |
Still white winemaking |
Tuesday 5th July |
Red wine production |
Wednesday 6th July |
Sparkling and other wine styles |
Thursday 7th July |
Basic wine analysis |
Friday 8th July |
Wine sensory evaluation |
Lecturers delivering the course
Ø Marianne McKay (Course Leader) teaches the winemaking and science modules on the Wine Studies courses at Plumpton College. She has a BSc in Chemistry and Geography from the University of Cape Town and an MSc in Oenology from the University of Stellenbosch, South Africa.
Ø Peter Morgan, the Winemaker, is a Plumpton graduate. He has a degree in Food Technology and has run his own boutique winery in France for the last ten years. He was winemaker at Nyetimber Vineyard, one of the major producers of sparkling wine in the UK,
Ø Chris Foss, Head of Wine Studies and Head of Department of Higher Education, is half-French and Bordeaux-trained. He has worked in the French wine industry in the Entre-deux-mers, St-Emilion and Sauternes and has been involved in wine education since 1988.
Objectives
By the end of the week, the student should be able to:
1. Demonstrate an understanding of the importance of harvesting & processing of grapes on wine flavour
a. Discuss the importance of the grape ripening process
b. Compare the advantages and disadvantages of different harvesting methods
c. Evaluate different grape processing methods
d. Justify the need for must adjustment procedures
2. Demonstrate an understanding of wine production
a. Describe the white wine production process
b. Describe the red wine production process
c. Outline the processes of sparkling, sherry and port production
c. Describe the malolactic fermentation
3. Understand the underlying concepts and principles associated with wine analyses.
a. Carry out basic wine and must analyses safely and accurately
- Make winemaking decisions based on analytical evidence.
4. Understand the principles of sensory evaluation of wine components.
- Recognise, evaluate, and interpret wine components and communicate these through descriptive analysis
- Identify the major and some minor components of wine and recognise the importance of balance
- Effect sound judgement on wine in both scoring and description
- Recognise some basic wine faults
Assessment
Students will be awarded a Plumpton College certificate after the successful completion of a short multiple-choice test at the end of each day.
Cost
£65 a day or £300 for all five days, including all wines and materials.
Tea, coffee and food will be available for purchase, and the College might be able to supply accommodation or offer advice on local bed and breakfasts.
For further enquiries and an application form, contact enquiries at enquiries@plumpton.ac.uk or on 01273 890454.
Plumpton College
Ditchling road
Lewes
East Sussex
BN7 3AE
UK
Tel: (01273) 890454
Fax: (01273) 890071
www.plumpton.ac.uk
